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Eileen's Spicy Gingerbread Men
Reviews:
December 11, 2005

I have tweaked this recipe, after a few attempts, to perfection (for my tastes). First of all, I think the variances in dough texture people are having is in the way they measure their flour. I am one of those bakers that measures flour by spooning it into the measuring cup lightly and using a knife to level off. The first time I made these(exactly as the recipe states) the dough was like mush. I ended up working in an extra cup of flour with my hands. I rolled in between two pieces of parchment because of the toughness extra flour always adds to cut-outs. The cookies were tasty but to floury with a cardboard texture. I finally ended up using 1 and 1/2 cups flour. I substituted 3/4 c brown sugar for the white sugar, because I thought they needed to be sweeter as well, and I thought the brown sugar would help to keep them moist. I used a 3 inch gingerbread cutter and cooked for 7 minutes. Delicious, soft and chewy. The spices are perfect, it is a spicy cookie just as the recipe says. I used white chocolate to pipe on the features, buttons, bowties, and scarfs. Not only are they adorable, they are out-of-this-world tasting. I will try to upload a picture later today. Thanks Eileen, at last, a gingerbread man I can actually eat!!!

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