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The Monthly Roar

    The Best Gingerbread Cookies

    Prep Time:   20 mins
    Cook Time:   10 mins
    Additional Time:   4 hrs
    Total Time:   4 hrs 30 mins
    Servings:   24
    Yield:    2 dozen cookies

     

    Who Invented Gingerbread Men?

    Gingerbread men cookies come to us from across the pond where Queen Elizabeth I was the first person to serve them. She presented visiting dignitaries with gingerbread cookies decorated to look just like them.

    close up view of Gingerbread Men Cookies garnished with white icing, on a maroon platter
    MCCORMICK SPICE

     

    How to Make Gingerbread Men Cookies

    Making gingerbread men from scratch may seem intimidating, but it’s actually quite easy. You’ll find the full, step-by-step recipe below — but here’s what you can expect from when making these cookies:

    1. Make the dough and refrigerate for at least four hours.
    2. Roll out the chilled cookie dough on a floured surface.
    3. Use a cookie cutter to cut into gingerbread men shapes.
    4. Bake until the edges are set.
    5. Let cool, then decorate however you like.
    overhead view of Gingerbread Men Cookies
    DOTDASH MEREDITH FOOD STUDIOS

     

    How to Store Gingerbread Men Cookies

    Store gingerbread men cookies in an airtight container at room temperature for up to five days.

     

    How to Freeze Gingerbread Men Cookies

    Unbaked gingerbread cookie dough will freeze well for up to three months. Wrap the dough ball in a layer of storage wrap then a layer of aluminum foil. When you’re ready to bake, allow the dough to thaw overnight in the refrigerator, then cut and bake as directed.

    Baked gingerbread men cookies can be frozen undecorated. Place the completely cooled cookies in a zip-top freezer bag and freeze for up to three months. Thaw in the fridge overnight then decorate as desired.

    Ingredients

    • 3 cups all-purpose flour, plus more for rolling
    • 2 teaspoons McCormick® Ginger, Ground
    • 1 teaspoon McCormick® Cinnamon, Ground
    • 1 teaspoon baking soda
    • ¼ teaspoon McCormick® Nutmeg, Ground
    • ¼ teaspoon salt
    • ¾ cup butter, softened
    • ¾ cup firmly packed brown sugar
    • ½ cup molasses
    • 1 egg
    • 1 teaspoon McCormick® Pure Vanilla Extract

    Directions

    1. Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

    2. 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.

      Ingredients being beaten and added to mixer until well mixed.
      DOTDASH MEREDITH FOOD STUDIOS
    3. Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

      Dough pressed into a thick, flat disk and put into the refrigerator overnight.
      DOTDASH MEREDITH FOOD STUDIOS
    4. Preheat the oven to 350 degrees F (175 degrees C).

    5. Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.

      Gingerbread cookies cut and placed on baking sheet.
      DOTDASH MEREDITH FOOD STUDIOS
    6. Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.

      gingerbread people cookies cooling on a wire rack with bowls of frosting nearby for decorating.
      DOTDASH MEREDITH FOOD STUDIOS
    7. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

      overhead view of Gingerbread Men Cookies
      DOTDASH MEREDITH FOOD STUDIOS

     

    Gingerbread Cookie Variations:

    White Chocolate Kissed Gingerbread Cookies: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove from the oven; immediately press a white and milk chocolate swirled kiss-shaped candy into the center of each cookie. Remove to wire racks to cool completely. (Makes 5 dozen.)

    Gingerbread Whoopie Pies with Lemon Creme: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely. For the Lemon Creme: mix one 7-ounce jar marshmallow creme, 1/4 cup butter (softened), 4 ounces cream cheese (softened), and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling, and candy. Store whoopie pies between layers of waxed paper in airtight container in refrigerator up to 5 days. (Makes 2 1/2 dozen.)

    Caramel-Pecan Gingerbread Thumbprints: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove from the oven; immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks to cool completely. Melt 2 ounces semi-sweet baking chocolate and drizzle over the cooled cookies. Let stand until chocolate is set. (Makes 5 dozen.)

    Almond Gingerbread Cookies: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove to wire racks to cool completely. (Makes 5 dozen.)

    Nutrition Facts (per serving)

    6g Fat

    24g Carbs

    2g Protien

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