Gingerbread Men Cookies Monday, December 9, 2013


3 cups flour
2 tsp Ginger, Ground
1 tsp Cinnamon, Ground
1 tsp baking soda
1/4 tsp Nutmeg, Ground
1/4 tsp salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 tsp Pure Vanilla Extract


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 deg. 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.

Note: If you share my inability to lift and move thin pieces of cookie dough, here is a solution. Roll your dough as usual. Gently roll the sheet of dough and place on the ungreased cookie sheet. Cut out your gingerbread man (or any other cookie). Lift off the dough between the cookies. Reroll and place on another cookie sheet and proceed.


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