These are a fun thing to make as gifts for a family and always a great thing to enjoy with cocoa…it’s a simple decorating item as less is more with these guys.
This cookie does NOT spread out — so it holds it shape nicely to bake it…and this recipe makes about 2 dozen big guys.
- 3 cups flour
- 1 egg
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoons Ginger Ground
- 1 teaspoon Cinnamon Ground
- 1 teaspoon baking soda
- 1/4 teaspoon Nutmeg Ground
- 1/4 teaspoon salt
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/2 cup molasses
- 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°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 to 5 days.
I like to pipe on Royal Icing to decorate —
- 1 pound powdered sugar
- 4 TBSP warm water (6 if you want it thin enough to “flood” an area
- 3 TBSP powdered egg whites
- 1 tsp vanilla extract
Place sugar, water, powdered egg whites and vanilla in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.