GINGERBREAD MAN COOKIES
This is a great cookie. They stay nice and soft and chewy! I made them for a cookie exchange and everyone loved them! I like this recipe because it uses brown sugar instead of white sugar and using the baking powder makes them puffier. I got this recipe from food.com
Provided by Ann McCue
Categories Cookies
Number Of Ingredients 12
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
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