Gingerbread men. Yes..yes…I know it’s late.

Okay okay! So again, I know, I hadn’t updated in a while and I made these right before Christmas 🙂

Gingerbread dates back to the 15th century, and figural biscuit-making was practiced in the 16th century. The first documented instance of figure-shaped gingerbread biscuits appearing was in the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Alright, let’s begin! Beat the butter and brown sugar together. Once they are thoroughly mixed beat in an egg and then the molasses. Mix in all the spices and then slowly incorporate the flour. Once the dough is fully mixed, separate in quarters and and warp in plastic wrap. Chill until firm for about 3 hours.

Preheat the oven to 375 degrees. Roll out the dough on a floured surface to about 1/8 of an inch and use your cookie cutters to cut out the people.

Transfer the cutouts to parchment lined cookie sheets and bake for 7 minutes. While they are baking and cooling make your royal icing and get your decorating candies ready. I used an array of jelly beans, mini jawbreakers, red hots and mini m&ms. Once the cookies have cooled, decorate to your desire!!! 🙂 Here are some of my creations.

GINGERBREAD COOKIES

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 2 1/4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour, plus more for work surface
  • Sanding sugar and miniature candies, for decorating

  • DIRECTIONS

  • Beat butter and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Reduce speed to low, and add flour, 1 cup at a time, mixing until incorporated.
  • Divide dough into quarters; shape into disks and wrap in plastic. Chill until firm, about 3 hours.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured work surface, roll out 1 disk of dough to 1/8-inch thickness. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 24 people. Transfer to parchment-lined baking sheets, spacing 1 inch apart. With remaining dough, cut out additional shapes to make clothes, jewelry, and hair as desired. Dress cookies, then chill 20 minutes.
  • Bake cookies 2 sheets at a time, 7 minutes; rotate sheets top to bottom and front to back, and continue baking until cookies are firm when touched, 6 to 8 minutes more. Let cool on sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.
  • ROYAL ICING [makes 3 cups]

    INGREDIENTS

  • 6 cups confectioners’ sugar
  • 3/4 cup water
  • 1/4 cup plus 2 tablespoons meringue powder
  • DIRECTIONS

    Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Continue beating until opaque.

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