GINGERBREAD MAN COOKIES

Ann McCue

By
@salsaqueen

This is a great cookie. They stay nice and soft and chewy!
I made them for a cookie exchange and everyone loved them!
I like this recipe because it uses brown sugar instead of white sugar and using the baking powder makes them puffier.
I got this recipe from food.com


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Ingredients

3 c
all purpose flour
1 1/2 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
salt
2 1/2 tsp
ground ginger (the origional recipe calls for 1 tablespoon)
1 3/4 tsp
ground cinnamon
1/4 tsp
ground cloves
6 Tbsp
butter
3/4 c
dark brown sugar (i used light brown sugar at the time, didn't have the dark on hand)
1
egg
1/2 c
molasses
2 tsp
vanilla

Directions Step-By-Step

1
In a small bowl whisk together flour, baking powder, baking soda, aalt, ginger, cinnamon, and cloves.
2
In a large bowl beat butter, brown sugar and egg until well blended
3
Add molasses,and vanilla. mix well
gradually stir in dry ingredients until blended and smooth.
the dough will be kind of like pie dough. pebbly like.
squish it together.
4
Divide dough in half and wrap each half in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.(dough can be stored in fridge for up to 4 days but return to room temp befor using. LETTING THE DOUGH STAND AT ROOM TEMP MAKES IT EASIER TO ROLL OUT AND WON'T BE STICKY
5
preheat oven to 375
grease OR line cookie sheet with parchment paper
place 1 portion of the dough on a lightly floured surface. I kneed the dough like bread a few times. this makes the dough smoother when you roll it out.
roll dough to 1/4 inch
cut out cookies with desired cutter.
space cookies 1 1/2 inches apart
6
Bake for 7 to 10 minutes (the lower time will give a softer cookie)
remove from oven and allow to stand until cookies are firm enought to move to wire rack
decorate with icing
7
ICING - 2 1/2 cups powdered sugar
1/2 cup butter, room temp
1 tsp. vanilla
1 1/2 tblsp milk or light cream

About this Recipe

Course/Dish: Cookies