GINGERBREAD MEN COOKIES
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.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h30m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 24 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.3 mg, Sugar 10.6 g
GINGERBREAD MEN COOKIES
No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 128mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
EASY GINGERBREAD MAN COOKIES
Feeling merry and bright? We've got a classic cookie that'll keep your holiday spirit alive. For centuries, warming spices have filled homes with coziness, and we hope this tradition never ends. After all, cinnamon, cloves and ginger are the defining spices of gingerbread-the holliest, jolliest cookie of them all! But during the bustling holiday season, there's not always time to make this traditional cookie from scratch, but don't fret. Betty's gingerbread cookie mix will help you bake up these tried-and-true Christmas cutouts without all the fuss. This low-ingredient recipe, let's you focus on the decorating making it a perfect weekend baking project to take on with the littlest bakers in your life.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
- On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 14 g, TransFat 1 g
POOR MAN'S COOKIES
In the 1930s, producers of a popular radio program called Jake and Lena invited listeners to write in for this recipe. My mother changed the name from Jake and Lena Cookies to Poor Man's Cookies because they contained no eggs, milk or nuts. Despite the name, the cookies are rich in taste!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in oats., Drop dough by tablespoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Allow to stand 2 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 112 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
A MAN'S COOKIE
This is a recipe I got from my neighbor, Dottie, who is a great cook. It's simple and similar to other cookies on this site, but not exactly...as far as I know. You might want to double the recipe because it only makes about 3 dozen.
Provided by Patti C
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Cream together shortening and sugars. Add egg and vanilla and blend well. Stir in remaining ingredients. Roll into walnut sized balls and place on ungreased sheets. Bake in 350 degree oven for about 10-12 minutes or until barely brown or they'll be too crispy when cool.
Nutrition Facts : Calories 90.2, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.9, Sodium 71.3, Carbohydrate 10.7, Fiber 0.7, Sugar 6, Protein 1.3
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- In the bowl of a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses (it really does help to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the sides of the bowl as needed.
- Add the flour, salt, baking soda, and spices, then mix until everything is completely combined. Scrape the gingerbread cookie dough out of the bowl onto a large piece of plastic wrap, then wrap it up into a disc and put it in the refrigerator to chill for 3 hours or even overnight.
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a floured surface, roll the dough out to 1/4" thickness. I always find I need to be generous with the flour so the cookies don't stick to the counter or the rolling pin, but you don't need to worry about having cookies that look dusted by flour because it will be absorbed into the dough as the cookies get rolled out.
- Cut into desired shapes with cookie cutters. Transfer the cookies to the baking sheets, leaving a little space between each cookie. They don't spread much, but you just don't want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not overbake or they won't stay soft. Let cool for 5-10 minutes on the pan. Remove from cookie sheets to cool completely on wire racks. Frost or decorate when cool with royal icing.
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