Anyone have a recipe for gingerbread people?

Question

I love making gingerbread men, I want to do this with my children. Ive seen the cookies at the bakery and they are glossy on top, how do they do that?

Thanks all- hope everyone has a happy holiday season!

Answer 1

Sherrill's Secret Soft Gingerbread Boys

Makes sixteen to eighteen 5-inch cookies
For the cookies:

8 ounces (2 sticks) unsalted butter, cut into chunks

1/3 cup corn oil or other flavorless vegetable oil

Generous 1/2 cup clover honey

2/3 cup light (mild-flavored) molasses

1/3 cup packed light brown sugar

3 1/3 cups flour

2 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 1/2 teaspoons baking powder

Scant 1/2 teaspoon baking soda

Scant 1/2 teaspoon salt

Raisins or currants for eyes and buttons

For the glaze:

1 1/3 cups confectioners' sugar, sifted after measuring if lumpy

1 1/2 tablespoons corn oil or other flavorless vegetable oil

3 1/2 tablespoons water

For the cookies: In a large saucepan over medium-high heat, combine the butter, oil, honey, molasses and brown sugar. Cook, stirring, until the butter melts and the mixture just comes to a full boil; immediately start timing and cook for exactly 1 minute, stirring occasionally. Remove from the heat; let cool slightly.

In a large bowl, using a stand mixer or electric hand mixer on low speed, combine the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt. Working carefully to avoid splashes, add the butter-molasses mixture. Beat on low speed until the ingredients are blended. Increase the speed to medium, until very well blended; if the mixer motor labors, stop and complete the mixing by hand. (The dough will seem too soft at this point.) Cover and refrigerate for 30 minutes or until the dough has stiffened and is barely warm.

Divide the dough into thirds. Roll out the portions a generous 1/4 -inch thick between sheets of baking parchment or waxed paper. Stack the rolled portions (paper still attached) on a tray or baking sheet. Refrigerate for at least 30 to 40 minutes, or freeze for 20 to 25 minutes or until cold and firm. (The dough may be refrigerated for up to 12 hours, if preferred.)

Prepare for baking: Place a rack in the middle third of the oven and preheat to 350 degrees. Grease several large baking sheets, or coat with nonstick spray oil.

Working with 1 dough portion at a time (leaving the remainder chilled), gently peel away 1 sheet of paper, then lightly pat it back into place. (That will make it easier to lift cookies from the paper later.) Flip the dough over, then peel off and discard the second sheet. Using a 4- to 5-inch gingerbread girl or boy cutter, cut out the cookies. Using a spatula, transfer cookies to baking sheets, spacing about 2 inches apart. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a tray or baking sheet, and chill until firm again.) Gather up and reroll the dough scraps between sheets of paper. Continue cutting out cookies until all the dough is used. Very firmly press raisins into the cookies for eyes and front buttons.

Bake for 9 to 14 minutes, until the cookies are slightly colored on top and slightly darker at the edges; it's better to overbake than underbake. Set aside to firm up about 4 minutes; then, using a wide spatula, transfer to wire racks set over a sheet of waxed paper. Have all the cookies lined up and slightly separated before beginning the glaze.

For the glaze: In a medium saucepan, combine the confectioners' sugar, oil and water until well blended. Bring to a boil, stirring, over medium-high heat, for 30 to 45 seconds or just until the mixture is smooth and becomes translucent. Stir to recombine the glaze, then use immediately while it is still hot. (If the glaze is allowed to stand and cool, it may thicken and become sugary. In that case, add a teaspoon of hot water to thin it again, place over medium heat and continue stirring until the sugar dissolves. Immediately remove from the heat and use.)

Using a pastry brush or a paper towel dipped in the glaze, brush the cookies until their tops are coated all over with an even layer, not too thick or too thin. Stir the glaze frequently to prevent it from separating. Let the glazed cookies cool completely, at least 1 hour; the glaze may become slightly sugary and flaky.

Answer 2

They brush with egg before putting them in the oven, thats how they are glossy

Gingerbread Cookies

This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. We roll it a bit thicker than usual, to give the cookies just a hint of "chew." While ginger is often thought of as a winter baking flavor, we’ve found that ginger pairs well with various fruits, too. Ginger and peach is an especially wonderful combination; try gingerbread cookies served with fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.

Yield: 3 dozen 3-inch cookies

Ingredients:

3/4 cup (1 1/2 sticks, 6 ounces) butter
3/4 cup (5 3/4 ounces) light or dark brown sugar, lightly packed
3/4 cup (9 ounces) molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon allspice or cloves
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour

Preparation:

Preheat oven to 375°F.

In a saucepan set over low heat, or in the microwave, melt the butter, then stir in the sugar, molasses, salt and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm and beat in the egg.

Whisk the baking powder and soda into the flour and then stir these dry ingredients into the molasses mixture. Divide the dough in half and wrap well. Refrigerate for 1 hour or longer.

Shape cookies as desired, and bake for 8 to 10 minutes in a preheated 375°F oven.

Baking time: 8 to 10 minutes.

Answer 3

I got some gingerbread graham crackers at the supermarket. They have a easy gingerbread house recipe. But here is an easy cookie recipe. Instructions STEP 1: Gather ingredients. You will need 5 c. sifted all-purpose flour, 1 tsp. ground cinnamon, 2 tsp. baking powder, 1 1/2 tsp. each ground ginger and ground cloves, 1 tsp. baking soda, 1 tsp. ground nutmeg, 1 tsp. salt, 2 sticks unsalted butter, 1 c. sugar, 2 eggs, 1 c. molasses, and 2 tbsp. water. STEP 2: Mix butter and sugar until creamy. STEP 3: Add eggs, molasses and water. Mix well. STEP 4: Mix the dry ingredients together. STEP 5: Blend the dry ingredients into the butter mixture. STEP 6: Chill for at least three hours or overnight. STEP 7: Roll out dough onto lightly floured cookie sheet. STEP 8: Using cookie cutters, cut out shapes. STEP 9: Place cookies about an inch apart on the cookie sheet and bake for five minutes at 375 degrees. STEP 10: Cool on rack and then decorate cookies. Tips & Warnings There are many variations on the gingerbread recipe. This one is a basic way to get started. Add more ginger and cinnamon for spicier cookies, more sugar for sweeter cookies, or more butter or shortening for moister cookies.

Answer 4

GINGERBREAD MEN COOKIES



Bring to a boil, stir well and set aside to cool: 1/2 c. molasses 1/2 c. sugar 1 tbsp. vinegar

When cool, beat slightly:

Add to the mixture.

Sift together: 1/2 tsp. salt 1/2 tsp. soda 1/2 tsp. cinnamon 1/2 tsp. ginger

Add to the mixture, blend and pat into a ball. Roll in waxed paper and refrigerate overnight. Next day, roll out on lightly floured dough board to 1/4 inch thickness and cut in desired shapes. Bake on very lightly greased baking sheet in 375 degrees for 10-15 minutes. When cool decorate with a tube of already prepared icing from the grocery.

Note: Heat, of stove ovens, does vary. If 375 degrees in your oven is too hot, try 350 degrees.

Answer 5

This is a simple recipe, all you need aswell are gingerbread people cutters!

http://www.bbc.co.uk/shropshire/food/2003/05/gingerbread_recipe.shtml

Answer 6

I imagine they make them shiney by brushing them with an egg wash, prior to baking.

GINGERBREAD KIDS:

4 1/2 cups flour
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
/4 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/2 cup butter, softened (imported works fine)
1/2 cup packed bronw sugar
2 large eggs (any color)
3/4 cup molasses
Tubes of white decorating icing
reg and green m&ms plus skittles.


A. In a medium size bowl, sift the flour, spices and baking soda. Set aside the dry ingredients.

B. In a large bowl, blend the butter and bronw sugar. Add teh eggs, 1 at a time, then the molasses. Slowly add teh flour mixture (the dry ingredients) to the molasses mixture, stirring afte each addition with your wooden spoon or mixer (The dough will be stiff.).

C. Divide the dough in half, flatten into thick pancakes ( a fun step for kids set up with a rlling pin, if you have kids) and cover with plastic wrap (any color). Refigerate for 2 hours, or until the dough is firm enough to roll ( but if it becomes too stiff, soften with for 10 minutes at room tepmp.).

D. Preheat oven to 350 f. On a floured counter (be sure it's not falling apart), roll out the dough to a 1/4 inch thickness. Use cookie cutters to cut out gingerbread men or people and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. bak 10 minutes.

E. Once the cookies have coo9led, invigte teh kids to pope frosting on features adn clothing (they can make boys and girls o even a whole family). Add the canies for buttons. makes approximately 25 cookies.


Chewy Chocolate Gingerbread Cookies

Serves
12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 tablespoon dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Nutrition InfoServing size: 12 servings


2. Cooking Directions
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees F. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Yield: 12 servings (Serving size: 12 servings)



CHIPS AHOY! Pie

Prep Time 10 min.
Cook Time 30 min.
Serves 8

Recipe Provided By: Kraftfoods.com

See more from
Kraftfoods.com on Yahoo! Food

16 CHIPS AHOY! Real Chocolate Chip Cookies
1/3 cup butter, melted
1 1/2 cups cold milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
Nutrition Info
Serving size: 8 Servings

Calories: 197 kcal
Carbohydrates: 16 g
Dietary Fiber: 0 g
Fat: 13 g
Protein: 2 g
Sugars: 8 g

2. Cooking Directions
Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Yield: 8 servings (Serving size: 8 Servings)