How To: Gingerbread Men!

Run, run, run as fast as you can!  These cookies will go fast, ’cause they’re gingerbread men! 

 Each year, I bake cookies for the holiday season.  Last year I tried my hand at gingerbread men because…well what’s more “Christmas-y” than a gingerbread cookie? Htey were a huge hit! So, in light of the busiest baking weekend of the year, here’s how to make yummy gingerbread men! *Note: this recipe makes 18 little men.*

You’ll need:   

• 3 cups all-purpose flour, plus more for rolling
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking SODA
• 1 teaspoon baking POWDER (yes, they are different.  Make sure you have BOTH or it won’t come out right.  Trust me)
• 1 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter at room temperature*
• 1/2 cup packed dark brown sugar
• 1 large egg at room temperature
• 3/4 cup unsulfured molasses

*Room temperature helps you to cream the mixture easier.  But don’t let it get too soft or your cookies will spread paper thin while baking.

1. In a large bowl, whisk together the salt, flour, ginger, cloves, nutmeg, baking powder, and baking soda.  Set aside.
2. Using an electric mixer, beat butter and brown sugar until light and fluffy.  Then beat in the egg and molasses.  Set mixer on low and gradually add in the dry ingredients.  Mix until just combined.  Don’t over mix, ladies! 
3. Divide the dough in half, place each half on seperate sheets of saran wrap and flatten into two disks.  Wrap tightly and refrigerate until firm (2 hours)
4. Preheat oven to 350 degrees with your racks in the upper and lower thirds.  Working with one disc at a time, lightly flour a working station and rolling pin and roll dough to 1/8 inch thick.  Thicker if you like softer cookies.  You should roll from the center of the disc outward to avoid uneven places and air bubbles. If your dough starts to get soft, stick it back in the fridge for a few.
5. Once rolled, cut out shapes with cookie cutters.  Place on greased cookie sheet.
6. Bake for 8-10 minutes, for softer cookies; 11 to 12 minutes for crispier cookies.  Rotate the cookies sheets halfway through baking to ensure even baking.  Transfer to rack to cool.

Feel like decorating?

You’ll need: 3 ounces egg whites, 1 teaspoon vanilla extract and 4 cups of confectioners’ sugar for the icing.

• Beat the egg whites and vanilla with mixer until frothy.
• Gradually add sugar on low speed until mixture is incorporated and shiny.  Then turn up to high and beat until stiff. (5-7 minutes)

Transfer mixture to pastry bag or zip-loc bag with the corner snipped and decorate away!

Happy Baking!!

recipie courtesy of Martha Stewart