Wednesday, December 17, 2014
Gingerbread Men Cookie Recipe
I spent yesterday making dough and today baking it off. I like to do my cut-outs this way. The dough has ample time to refrigerate, and I don't stress trying to carve out three hours to make cookies. I can prep the dough in about 20 minutes or so, and spend 30 minutes the next day to bake.
Onto the cookies. I don't like a crispy cookie. I like my chocolate chip cookies ooey and gooey. I like my cut-outs tender, and I definitely like my gingerbread with a soft texture. The tricky part about this is a getting a dough firm enough to hold up to cutting out and decorating without falling apart, yet maintaining a soft texture.
This recipe is perfect! It is a softer dough, so the refrigeration part of the dough is key. I keep refrigerating my scraps in between baking as well. The colder the dough the easier it is to roll and cut. Also keeping the dough cold will help the cookies to maintain their shape when baking.
I cut out my gingerbread into little men. These will be going to school with Adam along with sugar cookies for decorating on Monday with his class. However, feel free to cut your dough into other shapes like trees, stars, stockings, etc.
Once the cookies are cooled completely, decorate any which way you desire. Grab a can of frosting, candies, sprinkles, and let the kids go crazy.
I used a 4 inch cutter for the first batch and it yielded about 20 cookies. The second batch I used a 3 inch cutter and it yielded 3 dozen.
recipe (Adapted from Taste of Home)
1/2 c. softened butter
3/4 c. light brown sugar
1/3 c. molasses
2 tbsp. water or milk
2 2/3 c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
In a large bowl, cream together butter and sugar until fluffy. Add molasses, water or milk, and egg. Mix until combined.
In a large bowl, sift together all your dry ingredients and spices.
Slowly add the dry ingredients to the creamed mixture. Once combined, form the dough into a disc and wrap in plastic wrap. Refrigerate for several hours or overnight.
Preheat the oven to 350 degrees. On a well floured surface roll the dough to about 1/4 " thick. Cut in desired shape(s). Place onto a greased cookie sheet or parchment lined sheet about 2 inches apart. Reroll scraps and repeat.
Bake for 8 to 10 minutes or until edges are firm. Allow to cool on pan for two minutes, and finish cooling on a rack.
Freeze undecorated for 3 months. Decorate as desired and store in an airtight container for a week or so.