Traditional Gingerbread Men

Traditional Gingerbread Men

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There's no better way to kick off the holiday festivities than to bake some traditional, chewy gingerbread cookies. The kids will have a blast decorating them then eating them.

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Time needed

35 min preparation + 8 min cooking

Serving Size / Yield

24 servings

Ingredients

  • Cookie
  • 3 C. all-purpose flour
  • 1 T. ground ginger
  • 2 tsp, ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 C. packed brown sugar
  • 10 T. butter, softened
  • 1 large egg yolk
  • 1 1/2 tsp. vanilla extract
  • 1/2 C. molasses
  • 2 T. milk
  • Icing
  • 3 C. powdered sugar
  • 1 1/2 C. meringue powder
  • 6 T. water
  • 1/4 tsp. vanilla extract

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Directions

To make the cookies, preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for 20 seconds, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl. Mix egg yolk and vanilla. Mix in molasses and one tablespoon milk. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness between two sheets of parchment paper. Chill on a cookie sheet in freezer 10 minutes or until firm then cut into shapes using cookie cutters. Remove from paper then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven eight minutes or until slightly set. Remove from oven and cool on baking sheet two minutes then transfer to a wire rack to cool completely.
For the icing, add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in four tablespoons water, and the vanilla them mix on low speed until combined. Whip mixture until it is glossy and thickens up. Transfer to piping bags fitted with tiny round tips. Once the cookies cool pipe icing over them to decorate. Let icing set at room temperature before serving.

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