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My review
McCormick® Gingerbread Men Cookies
McCormick Spice
"These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons."
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Ingredients
4 h 30 m servings 158 calsOriginal recipe yields 24 servings (24 (1 cookie) servings)
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Directions
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- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Footnotes
- Gingerbread Cookie Variations:
- White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.
- Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick® Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.
- Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.
- Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.
Nutrition Facts
Per Serving: 158 calories; 6.1 g fat; 24 g carbohydrates; 2 g protein; 23 mg cholesterol; 125 mg sodium. Full nutrition
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Reviews
Read all reviews 286385 Ratings
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Most helpful positive review
11/27/2009
Made these for the Thanksgiving get together with family and everyone loved it. Followed recipe exactly, except not necessarily McCormick brand spices. Left dough in frig overnight. Did not ice/...
Most helpful critical review
11/21/2010
If I could have I would have given this recipe 2 1/2 stars. It's not terrible, but I found them to be a bit bland. The consistency was good, but overall the flavor was mediocre. Maybe use salted...
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11/27/2009
Made these for the Thanksgiving get together with family and everyone loved it. Followed recipe exactly, except not necessarily McCormick brand spices. Left dough in frig overnight. Did not ice/...
12/4/2009
Ok so this was my first time making gingerbread, this recipe is AWESOME!! followed to a T and it came out perfect! chilled overnight. the cookies came out fantastic and everyone loved them!!!!
12/11/2009
When I first baked these cookies I did not like them. I thought that they were very bland. Because I could not decide what to do with them, I wrapped them up and stuck them in my freezer. I t...
12/13/2009
This is an excellent recipe - I made these for a Christmas cookie decorating party and was really pleased with the results. I would recommend rolling the dough out as instructed (to 1/4" thickn...
11/21/2009
I am so sorry my 14 year old niece made these while I was at work yesterday she probably did not measure the spices correctly. And then she left the review before I came home. Again I am sorry I...
12/11/2009
I got ahold of an electric mixer, and I'm glad I did...the reviewer who suggested I needed one for this recipe was absolutely right! Anyway, now that I've made these cookies, I can finally put i...
12/2/2009
Very nice cookies. We didn't notice the 4 hour chill time though so weren't able to make them until the next day. The dough was way too hard coming out of the fridge so had to wait a bit for i...
10/29/2010
These were ok, but I would have preferred to have an extra TSP of ginger in there. Also, these are more of a soft cookie, even when rolled out thinner and left in the oven a little longer. T...