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My review
Gingerbread Man Cookies
Joyce Johnson
"Hansel and Gretel would have loved them...."
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Ingredients
1 d 40 m servings 84Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour, ginger, cinnamon, and salt in a bowl and set aside.
- In large bowl, cream shortening and sugar until smooth. Mix in egg and molasses. Dissolve baking soda in 1 1/2 teaspoons warm water and add to egg mixture; stir until combined.
- Mix in dry ingredients well blended. Shape dough into a disk, wrap in plastic, and refrigerate overnight.
- Preheat oven to 350 degrees F. Grease cookie sheets or line them with parchment paper.
- Lightly flour a work surface. Roll out dough to a thickness of 1/4 inch. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Use raisins to make eyes, noses and buttons.
- Bake in the preheated oven, or until firm, 10 to 12 minutes. Let cool on wire racks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 5971 Ratings
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Most helpful positive review
1/30/2003
These gingerbread men are not for the faint of heart. In fact, I make my with blackstrap molasses in order to make them even spicier. I make these at Christmas time, and every year, before bak...
Most helpful critical review
12/17/2000
They were a bit too dark and treacley (?) for me. Next time I will use golden syprup instead of Molasses.
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1/30/2003
These gingerbread men are not for the faint of heart. In fact, I make my with blackstrap molasses in order to make them even spicier. I make these at Christmas time, and every year, before bak...
3/6/2005
I added cinnamon to make them spicier, and applesauce in the place of some molasses. I forgot to chill the dough, which didn't seem to have too much of an adverse effect. A word of caution: the ...
12/17/2000
They were a bit too dark and treacley (?) for me. Next time I will use golden syprup instead of Molasses.
12/21/2006
I almost gave this recipe a 5, but held back because they were a little difficult to roll out - I tried rolling them out on floured parchment with the thought to take off the extra and then bak...
11/24/2005
WOW! These came out great as a gluten free cookie! We used 2c soy flour and 1 1/2 c white rice flour. Awesome! Stuck the dough in the freezer for about 20 minutes and it worked fantastically!...
12/19/2006
D-E-L-I-C-I-O-U-S!! We're eating them as we type (with one hand). For the topping we (Jess) found the Royal Icing III... highly recommended! We couldn't wait the recommended 24 hours to chill ...
4/18/2004
I have made this with my kids twice and we all loved them. The second time I substituted the molasses with golden syrup and preferred it, but both times were great!
1/31/2006
love this! the only good, easy, chewy gingerbread recipe i ever found!
1/18/2006
Found the dough way too dry; had to add closer to 1/2 cup water. Perhaps the ingredient portions need some adjustments? The taste was good.