Best Gingerbread Man Recipes

EASY GINGERBREAD MAN COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.

GINGERBREAD MAN

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
• Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
• To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.

GINGERBREAD MAN COOKIES /HOUSE

Steps:

• Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
• In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
• Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
• Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. I also roll in between sil pads. And I find just rolling out on a slip pad is easy. Refrigerate one half while you roll out the other half, so dough is kept cold.
• For Cookies:.
• Dip the plastic cookie cutter in flour and cut shapes. I found without the flour was fine and had no problem with release from the metal cookie cutter. Place on prepared cookie sheets. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
• For houses:.
• Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
• Proceed with decorating.

GINGERBREAD MAN COOKIES

Steps:

• Combine flour, ginger, cinnamon, and salt in a bowl and set aside.
• In large bowl, cream shortening and sugar until smooth. Mix in egg and molasses. Dissolve baking soda in 1 1/2 teaspoons warm water and add to egg mixture; stir until combined.
• Mix in dry ingredients well blended. Shape dough into a disk, wrap in plastic, and refrigerate overnight.
• Preheat oven to 350 degrees F. Grease cookie sheets or line them with parchment paper.
• Lightly flour a work surface. Roll out dough to a thickness of 1/4 inch. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Use raisins to make eyes, noses and buttons.
• Bake in the preheated oven, or until firm, 10 to 12 minutes. Let cool on wire racks.

PULL-APART GINGERBREAD MAN

Steps:

• For the ginger-molasses frosting: Beat the butter, molasses and chocolate-hazelnut spread with an electric mixer on medium-high speed in a large bowl until completely smooth. Scrape down the sides of the bowl. Add the confectioners' sugar, cocoa, ginger, vanilla and salt and beat on medium low, increasing the speed as the ingredients begin to incorporate. Beat on medium high for a few seconds until the frosting is completely smooth.
• For the gingerbread man: Arrange the cupcakes on the platter in a gingerbread man shape (use about 14 cupcakes to make the head, 14 to make the arms and chest and 20 to make the tummy, legs and feet).
• Transfer the frosting to a large pastry bag fitted with a star tip and pipe swirls to generously cover each cupcake top (the frosting on each top should touch its neighbor). Then fill in any gaps with a squeeze of frosting. Decorate as desired with gumdrops and candies. Fill a small pastry bag fitted with a round tip with royal icing and use to decorate as desired.

GINGERBREAD MAN (DRINK)

Steps:

• Place all ingredients in a shaker glass with ice.
• Shake.
• Pour into 3 shot glasses.
• 1,2,3 drink.

GINGERBREAD MAN PARTY CAKE

Steps:

• Make sure your cake is completely cooled, remove from its tin and peel off the baking parchment. Spread a little icing over a cake board or cake stand, then invert your cake onto it, so the bottom now becomes the top.
• On a clean surface lightly dusted with a little icing sugar, roll out the marzipan to a circle large enough to cover the cake - use a piece of kitchen string to help you check. Melt the apricot jam in a small pan with 1 tbsp water, then sieve and brush a little all over your cake. Cover the cake with the marzipan, smoothing it over the surface. Trim the edges.
• Brush the marzipan all over with the remaining apricot jam, then roll out 1kg of the fondant icing and, using the same method as for the marzipan, cover your cake with the icing. Trim the edges. (See our step-by-step guide on how to cover your cake, above.)
• Split the remaining icing into 3 equal lumps. Dye 1 ball of icing bright red and another gingerbread brown. Cover the icing tightly with cling film until needed. Roll out the brown icing and, using your cutter, stamp out 5 gingerbread men. Use a little of your runny icing to glue the gingerbread men to the top of the cake in a circle.
• Roll your red icing and white icing into 20cm sausage shapes, squeeze them together, then continue rolling, twisting the sausage as you roll to give you a candy-cane effect. Use a piece of string to measure around the base of the cake, then cut a candy cane-coloured strip long enough to run around the base and stick it with a little runny icing. Roll the remaining candy cane-coloured icing out a little thinner, then cut into 5 short pieces and bend the ends over to make candy canes. Stick 1 of these between each gingerbread man.
• Pour the remaining icing into a piping bag fitted with a small nozzle, or a sandwich bag and snip off the end - if the icing is a little runny, thicken it with extra icing sugar first. Use the icing to pipe a smiley face, eyes and 2 dots in the middle of each gingerbread man - stick edible gold balls on the dots to make buttons.

GINGERBREAD MAN COOKIES

Steps:

• 1. In a small bowl whisk together flour, baking powder, baking soda, aalt, ginger, cinnamon, and cloves.
• 2. In a large bowl beat butter, brown sugar and egg until well blended
• 3. Add molasses,and vanilla. mix well gradually stir in dry ingredients until blended and smooth. the dough will be kind of like pie dough. pebbly like. squish it together.
• 4. Divide dough in half and wrap each half in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.(dough can be stored in fridge for up to 4 days but return to room temp befor using. LETTING THE DOUGH STAND AT ROOM TEMP MAKES IT EASIER TO ROLL OUT AND WON'T BE STICKY
• 5. preheat oven to 375 grease OR line cookie sheet with parchment paper place 1 portion of the dough on a lightly floured surface. I kneed the dough like bread a few times. this makes the dough smoother when you roll it out. roll dough to 1/4 inch cut out cookies with desired cutter. space cookies 1 1/2 inches apart
• 6. Bake for 7 to 10 minutes (the lower time will give a softer cookie) remove from oven and allow to stand until cookies are firm enought to move to wire rack decorate with icing
• 7. ICING - 2 1/2 cups powdered sugar 1/2 cup butter, room temp 1 tsp. vanilla 1 1/2 tblsp milk or light cream

GINGERBREAD MAN COOKIES

Steps:

• In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
• Set aside. In small saucepan heat over low heat (melt) margarine, sugars and molasses.
• Pour in large bowl; cool for 10 minutes.
• Alternately stir in flour mixture and 1/4 cup water until well blended.
• Cover; chill an hour.
• Preheat oven to 350 degrees.
• Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
• Bake on sheet, sprayed with nonstick vegetable spray.
• Decorate with raisins.
• Bake 5 to 7 minutes.

GINGERBREAD MAN COOKIES

Steps:

• Cream shortening and sugar.
• Add egg and mix well.
• Add dry pudding mix and flour and spices.
• Mix well.
• Roll dough 1/4 inch thick and cut with gingerbread man cutter or shape gingerbread man by taking small pieces and shaping it free hand.
• Add decorations.
• Bake on greased sheet in 350°F oven for 10 minutes.
• Makes enough dough for 6-7 gingerbread men.
• Have fun and enjoy!

GINGERBREAD MAN COOKIE RECIPE

Steps:

• Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes.
• Scrape the sides and bottom of the bowl, then add the water.
• Mix on low speed until the water is combined, then add the flour.
• Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary.
• Wrap the dough in plastic and place in the fridge for two hours.
• Preheat oven to 350 degrees.
• Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼" thick.
• Cut your desired shape and place on parchment lined baking sheets.
• Bake cookies for 8-10 minutes for ¼" thick cookies.
• Allow cookies to cool and decorate with piping glaze.
• 11. Enjoy your new favorite gingerbread cookies recipe!

GINGERBREAD MAN MUG MATES

Steps:

• For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice and salt in a medium bowl until well blended. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed, scraping the sides of the bowl down as needed, until pale and fluffy, about 3 minutes. Beat in the molasses and vanilla until combined, then beat in the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture, a little at a time, until the mixture comes together, then increase speed and beat until all the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 discs and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disc refrigerated, roll 1 disc on a well-floured surface to a thickness of just over 1/8-inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. (If the dough looks crackly or breaks apart, press it back together from the outside-edge in.) Dust off the excess flour. Cut out gingerbread people using a 3-inch gingerbread cookie cutter, cutting as close together on the dough as possible. Pull away the extra dough around each cookie and use a small spatula to transfer the cookies to the prepared baking sheets about 1/2 inch apart, placed in 3 rows of 4. Gather together the scraps, leaving behind the excess flour, then knead them a few times to form a smooth dough again. Reroll them in the same way. If the dough gets too sticky, put it back in the refrigerator, wrapped in plastic, for a few minutes. (If there are any pieces of dough stuck to the work surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Freeze the cookies on the baking sheets to firm them, about 5 minutes.
• While the cookies chill, roll the dough scraps together into a long 1/4-inch rope and cut into 1-inch pieces. Remove the chilled cookies from the freezer and extend the left arm of each man with the 1-inch dough pieces by pressing the dough piece onto the tip of each person's arm. (This will reinforce them and double their length.) Make sure the gingerbread people are lined up evenly.
• Wrap eight 12-inch-long and 1/4-inch-diameter wooden dowels tightly with foil (keep them smooth), then spray them liberally with cooking spray. Line up 4 gingerbread people head-to-toe and wrap their left arms around the dowel, so that 4 people can hold one dowel at a time with 1/4 inch of space in between them. Repeat with the remaining groups of 4 and chill the cookies on the baking sheet in the freezer for 15 minutes. Repeat with the second disc of dough on the second baking sheet.
• Bake the cookies, rotating and switching the position of the baking sheets halfway through, until they are slightly firm to the touch but not browned, 12 to 15 minutes.
• Cool the cookies 5 minutes on the baking sheets, then transfer to a rack and give the dowels a gentle twist to loosen them. Let the cookies cool completely, then slowly slide the cookies off the dowels one at a time, being careful not to break their arms. (The cookies will continue to firm as they cool.)
• For the icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and beat with a hand mixer on low speed until the frosting thickens and becomes pure white. Separate the icing into bowls and color as desired.
• Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, then allow to dry, about 1 hour.
• Carefully slide the candy canes in place, with the hook facing behind each head, and pipe a small amount of icing in the holes to lock them in place. Rest on the edge of a cookie sheet with the hooks hanging off to set, about 1 hour.
• Hang cookies on a mug or glass filled with your favorite holiday beverage.

GINGERBREAD MAN

Steps:

• Pour vodka over a couple of ice cubes in a cocktail glass. Add ginger beer, garnish with a cherry, and serve.

GINGERBREAD MAN PAN RECIPE - (5/5)

Steps:

• Preheat oven to 325. lightly spray pan with non-stick spray. In a bowl, combine flour, brown sugar, baking powder, baking soda, cocoa, cinnamon, and ginger. Set aside. In another bowl, mix shortening, molasses, egg, and hot water with an electric beater until combined. Beat on high speed for an additional 2 minutes. Spoon batter into each man about 1/2 way up. Bake 15-18 minutes. Cool pan for 10 minutes before carefully removing each gingerbread man.