Gingerbreadmen cookies?!
Answers: i just got a craving for gingerbread men cookies but i dont have a recipe would someone be willing to share theirs with me
Gingerbread Man Cookies Recipe
INGREDIENTS:
3/4 cup unsulphured molasses
3/4 cup (1-1/2 sticks) butter
3-2/3 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 cup dark brown sugar
1 large egg, lightly beaten
PREPARATION:
Warm molasses in a saucepan or microwave, but do not boil. Remove from heat and stir in butter until melted. Let cool.
In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
Add egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. Refrigerate one half while you roll out the other half, so dough is kept cold.
Dip the gingerbread man cookie cutter in flour and cut shapes. Place on prepared cookie sheets. If using the raisins to decorate, press into place now. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
At a Glance
Prep Time : 15min
Cook Time : 15min
Course : Cookies and Candy, Dessert, Tea Time
Special : Caffeine-Free, Easy, Few Ingredients, For Kids, Large Quantity, Make Ahead, Non-Alcoholic, Vegetarian
Type of Prep : Bake, Chill, Mix / Beat, Refrigerate
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Family Dinner, Party, Winter
Iced Ginger Spice Cookies
From Food Network Kitchens
Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate
1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars
as desired
Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
Position racks evenly in the oven and preheat to 350 degrees F.
Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.