Gingerbread-Men-Cookies
image

Gingerbread Men Cookies

With an irresistible combination of ginger, cinnamon, and nutmeg, these classic gingerbread cookies are the ultimate holiday treat.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Makes: 24 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 3 cups (750 mL) all-purpose flour
  • 2 tsps (10 mL) Club House Ground Ginger
  • 1 tsp (5 mL) Club House Ground Cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) Club House Ground Nutmeg
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) butter, softened
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1/2 cup (125 mL) Molasses
  • 1 egg
  • 1 tsp (5 mL) Club House Pure Vanilla Extract

Instructions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix 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.

    Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix 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.

  2. Preheat oven to 350°F (180°C). Roll out dough to ¼-in (0.5 cm) thickness on lightly floured surface. Cut into gingerbread men shapes with 5-in (13 cm) cookie cutter. Place 1-in (2.5 cm) on ungreased baking sheets.

    Preheat oven to 350°F (180°C). Roll out dough to ¼-in (0.5 cm) thickness on lightly floured surface. Cut into gingerbread men shapes with 5-in (13 cm) cookie cutter. Place 1-in (2.5 cm) on ungreased baking sheets.

  3. Bake 8-10 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.

    Bake 8-10 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.

  4. Chef’s Tips: Gingerbread Cookie Variations: • White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-in (2.5 cm) balls. Roll in granulated sugar. Place 2-in (5 cm) apart on ungreased baking sheets. Bake in preheated 350°F (180°C) oven 8-10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into centre of each cookie. Remove to wire racks; cool completely. Makes 5 dozen

  5. Gingerbread Whoopie Pies with Lemon Crème: Prepare and refrigerate dough as directed. Shape into 1-in (2.5 cm) balls. Roll in granulated sugar. Place 2-in (5 cm) apart on ungreased baking sheets. Bake in preheated 350°F (180°C) oven 8-10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. For the Lemon Crème, mix 1 jar (7 ½ oz/213 g) marshmallow cream, ¼ cup (50 mL) softened butter, 4 oz (125 g) softened cream cheese and 1 tsp (5 mL) Club House Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tbsp (15 mL) filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edges of whoopie pie in 1 cup (250 mL) crushed peppermint candy. Repeat with remaining cookies, filling and candy coating. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 ½ dozen. Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-in (2.5 cm) balls. Place 2-in (5 cm) apart on ungreased baking sheets. Bake in preheated 350°F (180°C) oven 8-10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into centre of each cookie. Top each with ¼ tsp (1 mL) of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 oz (60 g) 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-in (2.5 cm) balls. Roll in 1 1/3 cups (325 mL) sliced almonds, pressing almonds into dough. Place 2-in (5 cm) apart on ungreased baking sheets. Bake in preheated 350°F (180°C) oven 8-10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.

Tags:

Need a little inspiration? We’re ready with a few suggestions.