Gingerbread men

Cookies
December 14, 2011
Cookies
December 14, 2011

Gingerbread men

Louie and I were in class yesterday and he asked if I would make some holiday-inspired treats. I asked what

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Gingerbread men

Louie and I were in class yesterday and he asked if I would make some holiday-inspired treats. I asked what kind he meant. He said, “I don’t know, like… gingerbread men?” So I said, “Okay.” “Really?!” he asked. I said sure, went home, and got to work. I found a recipe that is puffier than most gingerbread cookies, so it’s more thick and cookie-like than your typical gingerbread man. But we were all fans. Plus, making gingerbread faces is so much fun, even when some of the faces look droopy. And Louie was really happy.

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Gingerbread men

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 small cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 small cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 small cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 3/4 cup packed dark brown sugar
  • 1 stick butter or margarine, softened
  • 2 large eggs
  • 1/4 cup molasses
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk

Instructions

  1. Cream together the sugar and butter in an electric mixer. Add eggs & molasses until combined. Set aside
  2. In a large bowl, combine the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Mix the flour mixture into the butter mixture, little by little until combined. The dough will be pretty dry. If it’s too dry, add in a splash of milk. Wrap the dough in plastic wrap and refrigerate for about 1 hour or overnight.
  3. After time has elapsed, preheat the oven to 350ºF.  Line baking sheets with parchment paper. Roll out onto a lightly floured surface, to about 1/8″ thick. Cut out with cutters. Bake for 10 minutes. Cool on racks.
  4. Meanwhile, mix the powdered sugar with milk. Use piping bags to decorate the cookies. If you don’t have piping bags, pour the icing into a ziplock bag and cut a small slit in the corner. Squeeze the icing through the hole for a makeshift piper.

Recipe from Paula Dean via Cake Student

 

— STILL HUNGRY? —

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