These little gingerbread men were made for my nieces and nephew, Helena, Steven, and Lilly. Before Christmas, I gathered ingredients for these guys in a plastic bag and headed out for a day of shopping, followed by a night cooking and baking.
Unfortunately, These guys became stale before I finished my Christmas shopping for the kids. I didn’t freeze them because I forgot. I made them other Christmas cookies to enjoy in January! I am such a bad aunt!
- 6 cups all-purpose flour, plus more for work surface
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Whisk the dry ingredients (flour, baking powder, baking soda) and set aside.
- Place the butter and sugar in a mixing bowl and mix together on medium speed until fluffy. (Use an electric mixer fitted with paddle attachment or a hand mixer.)
- Add spices and salt then eggs and molasses.
- Switching to a lower setting and slowly mix in the flour until combined.
- Divide dough in half and refrigerate for at least an hour before rolling out.
- Preheat oven to 350 and roll out the dough to about 1/4 inch thick (I usually do this between two sheets of wax paper. )
- Bake for 12-14 minutes or until lightly brown around the edges.
While mixing the cookie dough, I remembered my hatred for cookie cut outs. Is that horrible? Also, piping really isn’t my thing. I can pipe a cupcake and ice a cake but I don’t like doing it for cookies. You would think that because I have an artistic background that I would be all for it, but I’ve never mastered it. Mainly because it takes a lot of patience and practice and I am just not patient with anything!