Gingerbread Boys with a Bite
These gingerbread men have a real bite. I found this old recipe for gingerbread men somewhere, and when I went to make them I decided to[ add my own personal touches! This is my own recipe and it is always a favorite at the cookie swap and at the holidays. The icing gives me the shivers because I like to add a lot of lemon juice (it goes wonderfully with the spicy gingerbread), and that is how it got its name.]
- Total Time:
- 3 hr 48 min
- 40 min
- 3 hr
- 8 min
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- Royal Icing to Give You the Shivers:
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon cream of tartar
- 2 egg whites*
- Lemon juice, to taste
DirectionsFor the cookies:
Preheat the oven to 350 degrees F.
In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add egg and molasses, and beat until smooth. Add the flour mixture, a little at a time, and mix until incorporated and a dough is formed. Refrigerate until firm, at least 3 hours.
Roll dough out to 1/4-inch thick, and cut gingerbread men with cookie cutters. Transfer to an ungreased cookie sheet and bake until set, about 6 to 8 minutes. Cool on wire racks.
For the icing:
In a mixer, combine sugar, cream of tartar, and egg whites*, and beat until stiff peaks form, about 7 minutes. Mix in the lemon juice to taste. Transfer icing to a piping bag and decorate gingerbread men.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Joanna, Hamilton Swap, New Jersey