The Humpherys Family

Gingerbread Men Cookies

Recipe Added:  12/21/2011
3 cups flour
¾ cup brown sugar
1 Tbsp cinnamon
1 Tbsp ginger
½ tsp cloves
½ tsp nutmeg
½ tsp salt
¾ tsp baking soda
¾ cup butter
¾ cup molasses
2 Tbsp milk
 McCormick Version
3 cups flour
2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
¼ tsp nutmeg
¼ tsp salt
¾ cup butter, softened
¾ cup brown sugar
½ cup molasses
1 egg
1 tsp vanilla
In a stand mixer with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape dough onto work surface; divide in half. For each half, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Or, refrigerate dough 2 hours or overnight.

Preheat oven to 350 F. Line with parchment paper or spray two cookie sheets. Remove dough sheet from freezer and peel off parchment layers. Cut into gingerbread men, then transfer cookie sheets with a wide metal spatula. Bake 8-10 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.
Notes
1. White Chocolate Kissed Gingerbread Cookies  Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely.

2. Caramel Pecan Gingerbread Thumbprints Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set.

3. Almond Gingerbread Cookies  Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

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