Gingerbread Men Cookies

Total Time:
28 min
20 min
8 min

2 dozen or 24 (1 cookie) servings

  • 3 cups flour
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

  • Set aside.

  • Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.

  • Add molasses, egg and vanilla; mix well.

  • Gradually beat in flour mixture on low speed until well mixed.

  • Press dough into a thick flat disk.

  • Wrap in plastic wrap.

  • Refrigerate 4 hours or overnight.

  • Preheat oven to 350°F.

  • Roll out dough to 1/4-inch thickness on lightly floured work surface.

  • Cut into gingerbread men shapes with 5-inch cookie cutter.

  • Place 1 inch apart on ungreased baking sheets.

  • Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.

  • Cool on baking sheets 1 to 2 minutes.

  • Remove to wire racks; cool completely.

  • Decorate cooled cookies as desired.

  • Store cookies in airtight container up to 5 days.

To dress up Gingerbread Cookie for the holidays, decorate with Colorful Royal Icing.

Use this Gingerbread cookie dough to make these variations: White Chocolate Kissed Gingerbread Cookies, Gingerbread Whoopie Pies with Lemon Creme, Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies.

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