A McCormick recipe.
Photo by: Me, Tiffiny Hargrave
Gingerbread Men Cookies
Makes: 2 dozen or 24 (1 cookie) servings...
(I got about 4 1/2 dozen. I may have used a really small cookie cutter)
Prep: 20 miutes
Refrigerate time: 4 hours
Cook time: 8- 10 minutes per batch
3 cups flour
2 teaspoons Ginger, ground
1 teaspoon Cinnamon, ground
1 teaspoon Baking soda
1/4 teaspoon Nutmeg, ground
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 teaspoon vanilla
Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in 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 few flat discs. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
Preheat oven to 350º. Roll out dough to 1/4-inch thickness on a lightly floured work surface.
Cut into gingerbread men shapes with cookie cutter.
Place 1-inch apart on ungreased baking sheets.
Bake 8- 10 minutes or until edges of cookies just begin to brown.
Cool on baking sheets 1 to 2 minutes.
Remove to wire racks to cool completely.
Decorate cookies as desired.
Store cookies in airtight container up to 5 days.