Gingerbread Men Cookies

Gingerbread Men Cookies

70 Reviews 22 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
Recipe by  McCormick® Holiday

“These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen cookies

Directions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

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Reviews (70)

Rate This Recipe
mamamel
70

mamamel

This was my first attempt ever at gingerbread. I refrigerated it for 1.5 days because I got busy, and the dough kept well wrapped in plastic wrap. YUMMY flavor--my 2.5-year-old and I both love them! I didn't have enough molasses on hand, so I used probably about 2 Tbsp of corn syrup to make up for what I was missing. It didn't seem to cause a problem. For the other gingerbread virgins out there, here is my advice: first of all, when you take the dough out of the fridge, it will seem rock hard. Don't panic, it softens as you roll it. Only roll out 1/2 at a time as it gets very soft, very fast. Second of all, don't forget to MOVE the cookies to a wire rack after 1-2 minutes as listed. I got busy with my toddler and forgot, and my first batch stuck pretty good to my cookie sheets. I had to be careful to not crack them to pieces when removing them. With the next batches, I removed them after 1 minute with no problems at all. Happy baking!

IzzyB
28

IzzyB

Made these last Christmas. Easy and delicious.

M-Ray
16

M-Ray

Just to add to my last review - I cooked the cookies for about 5 minutes longer, making them crunchy rather than soft. The molasses aren't so overpowering anymore. Now I can't stop eating them! I would use less molasses, more cinnamon.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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