any good gingerbread man cookie recipes?

Question

i've been looking around and there are so many different ones! which recipe is your favorite? I really need a good one

Answer 1

Gingerbread Men
1 cup unsalted butter
1/3 cup soft brown sugar
1/4 cup golden syrup
1 egg, lightly beaten
2 cups plain flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
1 tablespoon of currants
Icing:
1 egg white
1/2 teaspoon lemon juice
1 1/4 cups icing sugar
assorted food coloring
Preheat oven to moderate 180c degrees. Line 2 or 3 oven trays with baking paper. Using electric beaters, beat butter, sugar, and syrup in a small mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Transfer mixture into large bowl, sift dry ingredients onto well floured surface and knead for 1-2 minutes or until smooth. Line a large chopping board with baking paper, roll out dough on board to 5mm thickness (flour rolling pin if necessary to prevent sticking), refrigerate on board for 15 minutes so dough is firm to cut. Cut dough into shapes with a 13cm gingerbread man cutter. Press remaining dough together and reroll. Cut out shapes. Place biscuits on prepared trays. Place currants as eyes and nose on men. Bake for 10 minutes or until lightly browned. Cool biscuits on trays. Icing: Place egg whites in small dry mixing bowl, using electric beaters beat egg whites until foamy. Add lemon juice and icing sugar gradually. Beat until thick and creamy. Divide icing into several bowls. Tint mixtures with desired food colors. Spoon mixture into small paper icing bags. Seal open ends. Snip tips off piping bags. Pipe faces and clothing onto gingerbread men. When icing is completely dry, store in an airtight container in a cool dry place for up to 3 days.


nfd♥

Answer 2

gingerbread people 1. 3/4 cup butter, softened 2. 3/4 cup firmly packed brown sugar 3. 1 (3.9 ounce) package JELL-O Butterscotch Flavor Instant Pudding and Pie Filling 4. 1 egg 5. 2 cups flour 6. 1 teaspoon baking soda 7. 1 tablespoon ground ginger 8. 1 1/2 teaspoons ground cinnamon Nutrition Info Per Serving * Calories: 132 kcal * Carbohydrates: 15 g * Dietary Fiber: 0 g * Fat: 7 g * Protein: 1 g * Sugars: 5 g 2. Cooking Directions 1. Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.. 2. Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging. 3. Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired Yield: 20 servings

Answer 3

This is the best Recipe around for them. I make them every year and every one loves them.

INGREDIENTS
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour


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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Answer 4

GINGERBREAD MEN

Makes about 8 (5 inch long) fat men or 16 thinner ones.
Blend until creamy:


1/4 c. butter
1/2 c. white or brown sugar

Beat in:

1/2 c. dark molasses

Sift:

3 1/2 c. flour

Re sift with:

1 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt

Add the sifted ingredients to the butter mixture i about 3 parts alternately with:

5 tbsp. or more water

You will have to work in the last of the flour mixture with your hands. If you want crude men roll a ball for a head, a larger ball for the body and cylinders for the arms and legs. stick them together on a greased pan to form a fat boy. If you want something looking less like primitive man, roll the dough to any thickness you like. A good way to do this is to grease the bottom of a baking sheet and to roll the dough directly onto it. Now cut out your figures either with a floured cookie cutter or make a pattern of your own in the following: Fold a square or stiff paper or light cardboard lengthwise and cut it out as desired. Unfold it and you have a symmetrical pattern. Grease one side of the pattern and place it on the rolled dough. Cut around the outlines with a sharp knife. Remove the scraps of dough between the figures. Use the scraps to make more men.
Decorate the figures before baking them with small raisins, bits of candied cherry, red hots, decorettes, citron, etc. indicating features, buttons, etc. After baking the men may receive further decorations as described below.

Bake the cookies in a moderate oven (350 degrees) for about 8 minutes or according to their thickness. Test them with a toothpick. Remove them at once from the pans. Let them cool.

Stir in a small bowl to make a paste: 1/4 cup confectioners' sugar and a few drops of water. You may add a drop or two of coloring. Apply the icing with a toothpick or small knife to make additional garnishes such as caps, hair, mustaches, belts, shoes, etc

Answer 5

Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.

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These are not for gingerbread people but are very good none-the-less.

Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.