Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
2 to 3 dozen cookies
Level:
Intermediate
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
2 to 3 dozen cookies
Level:
Intermediate

Directions

Watch how to make this recipe.

Mix: Sift 3 1/2 cups flour, 1 teaspoon each baking soda and salt, 1 tablespoon ground ginger, 2 teaspoons cinnamon and 1/4 teaspoon each ground cloves and allspice into a bowl. In another bowl, mix 6 tablespoons melted butter, 1 tablespoon melted shortening, 2/3 cup light brown sugar and 3/4 cup molasses; beat in 1 egg with a mixer. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.

Cut: Preheat the oven to 350 degrees F. On a floured surface, roll out each piece of dough to 1/4 inch thick, dusting with flour, if needed. Cut into 3-to-5-inch gingerbread men and arrange 1 inch apart on parchment paper-lined baking sheets. Brush off excess flour and chill 15 minutes.

Bake: Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack and cool, then decorate with Royal Icing.

Royal Icing: Sift 2 tablespoons meringue powder (found in the baking aisle or at crafts stores) and 1 pound confectioners' sugar into a large bowl. Beat in 6 tablespoons water with a mixer until glossy with soft peaks. Tint with food coloring, if desired.

To Draw: Transfer the icing to a resealable plastic bag; snip the tip of one corner. For dots, hold the bag at a 90 degree angle. For outlines, hold it at a 45 degree angle. Pipe onto the cooled cookies.

To Fill: Draw an outline with the icing, then thin the icing with milk or water until it's the consistency of glue and spread inside the outline with a paintbrush.

Mix: Sift 3 1/2 cups flour, 1 teaspoon each baking soda and salt, 1 tablespoon ground ginger, 2 teaspoons cinnamon and 1/4 teaspoon each ground cloves and allspice into a bowl. In another bowl, mix 6 tablespoons melted butter, 1 tablespoon melted shortening, 2/3 cup light brown sugar and 3/4 cup molasses; beat in 1 egg with a mixer. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.

Cut: Preheat the oven to 350 degrees F. On a floured surface, roll out each piece of dough to 1/4 inch thick, dusting with flour, if needed. Cut into 3-to-5-inch gingerbread men and arrange 1 inch apart on parchment paper-lined baking sheets. Brush off excess flour and chill 15 minutes.

Bake: Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack and cool, then decorate with Royal Icing.

Royal Icing: Sift 2 tablespoons meringue powder (found in the baking aisle or at crafts stores) and 1 pound confectioners' sugar into a large bowl. Beat in 6 tablespoons water with a mixer until glossy with soft peaks. Tint with food coloring, if desired.

To Draw: Transfer the icing to a resealable plastic bag; snip the tip of one corner. For dots, hold the bag at a 90 degree angle. For outlines, hold it at a 45 degree angle. Pipe onto the cooled cookies.

To Fill: Draw an outline with the icing, then thin the icing with milk or water until it's the consistency of glue and spread inside the outline with a paintbrush.

My Private Notes

Add a Note
More from:

12 Days of Cookies

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Gluten-Free Gingerbread Men

Recipe courtesy of Melissa d'Arabian

Gingerbread Reindeer

Recipe courtesy of Food Network Kitchen

Gingerbread Cookies

Recipe courtesy of Alex Guarnaschelli

Gingerbread Birdhouse

Recipe courtesy of Food Network Kitchen

Gingerbread Cookies

Recipe courtesy of Anne Burrell

Spiced Gingerbread Piggies

Recipe courtesy of The Neelys

Garam Masala-Chocolate Gingerbread

Recipe courtesy of Aarti Sequeira

Browse Reviews By Keyword

          Latest Stories