Seems like I try a new gingerbread man recipe when the holidays roll around every year. It’s not at all that I’m unhappy with the recipes I’ve baked in the past, it’s more about wishing to find a cookie that is perhaps a new and unique version. Family Circle‘s recipe for Gingerbread Men is one that falls into the realm of easy-to-make and easy-to-work-with. There isn’t anything out of the ordinary about this one, but sometimes people are looking for more of a classic recipe than anything else. While the gingerbread itself is most always a delicious, gingery treat, the decor added to it is the more appealing part of this type of cookie.
Read my notes below to see what I thought of this recipe…
Yield: 2 1/2 dozen assorted sized cookies
Prep Time: 30 min + chill time and decorating time
Cook Time: 13 min
2 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup (packed) dark brown sugar
1 large egg
1/2 cup original molasses
red hot cinnamon candies
1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth. Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough into 2 halves. Wrap; chill 2 hours.
3. Heat oven to 350 degrees F. On a well-floured surface, roll half of dough to 1/8-inch thickness. Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scraps; cut. Repeat with the rest of the dough.
4. Bake at 350 degrees F. for 13 minutes. Transfer cookies to racks to cool. Decorate with Royal Icing and cinnamon candies.
*I made three different sizes of "men," ending up with 8 large, 23 medium-sized, and 14 mini gingerbread men.
*For the royal icing, I used my go-to recipe: Martha Stewart's Royal Icing.
*If you wish to decorate the men as pictured, you've got to have a bit of a steady hand. Scoop the icing into a pastry bag (or zip bag) and use a small round tip. Pipe carefully, all the way around the edges. Pipe three little smudges in the middle & drop the cinnamon candies on top.
*Let these sit at room temperature until the icing has hardened (overnight is good).
*These freeze just fine- layer them between sheets of waxed paper and store in airtight container.
Source: Family Circle, November 29, 2009
These turned out to be a good basic gingerbread cookie recipe. The dough was easy to mix, roll, cut and re-roll. As far as the decor, my 8 year old enjoyed being the “button-fastener” for me. Little hands can drop those little candies onto the cookies much easier than large ones!
Did this recipe deserve the cover spotlight?
Yes. It’s a festive holiday cookie for sure, easy to make, and perfectly “Family” friendly for this family magazine. Simply decorated, I thought they looked cute on my cookie platter. They happened to be delicious too.