With their warm spices and cheerful shapes, gingerbread cut-outs are one of our family’s favorite winter treats. They’re fun to make, too!
Because the dough is easier to work with if it’s been chilled for at least a few hours, we’ll often make the dough the day before we plan to roll out and bake the cookies. If you like crisp cookies, store and eat these straight from the freezer.
Makes at least 6 dozen mini gingerbread men or small cut-outs
2/3 cup butter, softened
½ cup ShopRite sugar
½ cup dark molasses
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ShopRite baking soda
1 teaspoon ShopRite cinnamon
¼ teaspoon ShopRite ground cloves
¼ teaspoon ground ginger
¼ teaspoon ShopRite nutmeg
3 cups ShopRite all-purpose flour
To the bowl of a mixer add softened butter and sugar; beat until light and fluffy. Add egg and molasses and mix until incorporated. (To help molasses slip out of the measuring cup, coat the cup with oil or cooking spray.)
Mix in salt, baking powder, baking soda, spices and flour until a dough comes together. Wrap dough in plastic wrap and refrigerate for at least an hour or up to several days.
Heat oven to 350F and line baking sheets with parchment paper. Working with ½ of the dough at a time, roll out dough to ¼” thickness. (To prevent sticking, roll out dough between a layer of parchment paper below and plastic wrap on top.) Cut out shapes and place on prepared baking sheet. Repeat with remaining dough. If dough becomes to soft to work with, refrigerate for a few minutes.
Bake cookies for 8-12 minutes (depending on the size of the cookie), or until edges have started to brown. (Cookies will harden as they cool.) Allow cookies to cool thoroughly before frosting/decorating.
Frost cookies with your favorite buttercream frosting (which we used for the snowflakes), or try this quick glaze (used for the gingerbread men):
- 1/3 cup butter
- 2 cups confectioner’s (powdered) sugar, sifted to remove lumps
- 1 ½ teaspoons vanilla
- 2 to 4 teaspoons hot water
- Candy sprinkles, if desired
In a small saucepan over medium-low heat, melt butter. Whisk in sugar and vanilla. Whisk in hot water (from the tap is fine), 1 teaspoon at a time, until smooth and spreadable. (It should have the consistency of maple syrup.) Mix thoroughly and then glaze cookies quickly using an offset spatula or butter knife. Glaze hardens quickly so add sprinkles (if using) as you go. If glaze starts to harden too soon, heat for a few seconds in a microwave or stir in a drop of hot water.
Blog post and recipes by Sue Walter of subeeskitchen.com.
IMPORTANT NOTICE: As a POTLUCK blogger, I received ShopRite spices and other baking ingredients for free.