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GINGERBREAD MEN

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Run, run, as fast as you can.

You can't catch me, I’m the gingerbread man.

Children all around the world eagerly await that time of year, when they get to decorate their gingerbread houses. And no Gingerbread house would be complete without a Gingerbread man.

The truth is Christmas and cookies go together like bread and butter. And these cookies are so delicious. You can cut them into different shapes and enjoy them year round.

Time to pour Jade a nice glass of milk and make myself a cup of five roses tea to enjoy with these. They are so delicious the only problem is going to be knowing when it’s time to stop eating.

Merry Christmas wherever you are in the world

xxx Chef MM

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GINGERBREAD MEN

US (Imperial)

Print Ingredients

3 cups all-purpose flour

1 ½ tspn baking powder

¾ tspn baking soda

¼ tspn salt

1 TBS ground ginger

1 tspn ground cinnamon

½ tspn ground cloves

6 TBS unsalted butter, softened

¾ cup brown sugar

1 large egg

½ cup molasses

2 tspn vanilla extract

1 tube – white decorator icing

1 container of Christmas Confetti Sprinkles (green, red, white)

InstructionsIn a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Roll each portion of dough ¼ inch thick between two sheets of waxed paper. Place in the freezer for 10 minutes.

Preheat oven to 375 degrees F.

Line 2 large baking sheets with parchment paper.

Remove the dough from the freezer. Cut out shapes with cookie cutter. Remove excess dough from around the cookies and place the shapes on the lined baking sheets, spacing 2 inches apart.

Bake 1 sheet at a time for 8 minutes. Let cookies rest on baking sheet for 2 minutes before removing to a wire rack. Once cookies are completely cool, decorate as desired.

Use the icing and a set of tweezers to glue on the eyes, buttons and cheeks onto each cookie. Use the tube of icing to draw on a mouth.

Store in an airtight container for up to 1 week.

CHEF’S TIP
The dough can be made and refrigerated for up to 4 days. Let dough come to room temperature before using.

Makes about 24

EU (Metric)

Print Ingredients

3 cups all-purpose flour

1 ½ tspn baking powder

¾ tspn baking soda

¼ tspn salt

1 TBS ground ginger

1 tspn ground cinnamon

½ tspn ground cloves

6 TBS unsalted butter, softened

¾ cup brown sugar

1 large egg

½ cup molasses

2 tspn vanilla extract

1 tube – white decorator icing

1 container of Christmas Confetti Sprinkles (green, red, white)

InstructionsIn a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Roll each portion of dough 6mm thick between two sheets of waxed paper. Place in the freezer for 10 minutes.

Preheat oven to 190 C.

Line 2 large baking sheets with parchment paper.

Remove the dough from the ferezer. Cut out shapes with cookie cutter. Remove excess dough from around the cookies and place the shapes on the lined baking sheets, spacing 5 cm apart.

Bake 1 sheet at a time for 8 minutes. Let cookies rest on baking sheet for 2 minutes before removing to a wire rack. Once cookies are completely cool, decorate as desired.

Use the icing and a set of tweezers to glue on the eyes, buttons and cheeks onto each cookie. Use the tube of icing to draw on a mouth.

Store in an airtight container for up to 1 week.

CHEF’S TIP
The dough can be made and refrigerated for up to 4 days. Let dough come to room temperature before using.

Makes about 24

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