Continuing with Christmas recipes, I decided to make the famous Gingerbread Men that I found here, they are so delicious and so cute as a gift or to serve to guests. It was the first time I did and tried these cookies, but I loved making them, a had a lot of fun, I would advise anyone who wants to do, call the whole family, especially children, will be guaranteed fun.
Some tips I have to give is to make them thin because they grow a little in the oven, I didn’t know, so they ended up chubby…hehe.
The time in the oven is up to you, if you like them softer, leave them less time if you like them more crispy, leave them more time, I preferred them with crispy around the edges and soft in the middle. Have fun!
24 5inch tall cookies
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Preheat oven to 375°.Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter– the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.