Without gingerbread man cookies, no holiday treat platter will be complete! If we look into history, there is a long tradition of gingerbread and the forms it takes. The ancient Greeks and Egyptians who used it for ceremonial purposes can be traced to an early kind of gingerbread. When 11th-century crusaders brought back ginger from the Middle East for the cooks of the aristocrats to work with, Gingerbread made an appearance in Europe.
Some claim that this famous and delicious gingerbread man dates back to Elizabeth I of England. She had them baked to imitate a couple of her intended visitors, and frankly, it sounds like she's created the most special favor for the party ever.
Today we are sharing simple to make this classic cut-out gingerbread cookie recipe, great for decorating, but yet so tasty.
Beat the butter and brown sugar in an electric stand mixer or hand mixer until light and fluffy.
Beat the molasses, egg, and vanilla until mixed, at medium speed.
Reduce the speed of the mixer to a low level and slowly add the flour mixture, mix on slow speed until combined.
Divide the dough in half. Using your hands gently to flatten each half into a 1-inch thick disk, and cover them firmly in plastic wrap. Refrigerate, for about 30 minutes to 2 hours.
Heat the oven to 350 ° F and use parchment paper to line a baking sheet; set aside.
Roll each portion of dough to 1/8-in thickness on a lightly floured surface. . Cut with a floured gingerbread man's cookie cutter. Place 2 in. apart on line baking sheets.
Bake or until the cookies are crisp around the edges and on top for 8 to 10 minutes. Remove from the oven and leave for 5 minutes to cool, then switch to the wire racks to cool completely.
Once the cookies are room temperature, Frost as desired with the icing and any sprinkles or candies.
This recipe yield around 45 cookies. Enjoy baking them with your children this holiday season
Ingredients
Directions
Beat the butter and brown sugar in an electric stand mixer or hand mixer until light and fluffy.
Beat the molasses, egg, and vanilla until mixed, at medium speed.
Reduce the speed of the mixer to a low level and slowly add the flour mixture, mix on slow speed until combined.
Divide the dough in half. Using your hands gently to flatten each half into a 1-inch thick disk, and cover them firmly in plastic wrap. Refrigerate, for about 30 minutes to 2 hours.
Heat the oven to 350 ° F and use parchment paper to line a baking sheet; set aside.
Roll each portion of dough to 1/8-in thickness on a lightly floured surface. . Cut with a floured gingerbread man's cookie cutter. Place 2 in. apart on line baking sheets.
Bake or until the cookies are crisp around the edges and on top for 8 to 10 minutes. Remove from the oven and leave for 5 minutes to cool, then switch to the wire racks to cool completely.
Once the cookies are room temperature, Frost as desired with the icing and any sprinkles or candies.