“Run! run! as fast as you can!
You can’t catch me, I’m the Gingerbread Man!”
Who doesn’t love Gingerbread Men? Especially when they’re made with honey rather than molasses. Have some fun and make these tasty cookies. They’re great for gifts and decorations too!
This recipe makes a light brown Gingerbread Man, like the one above.
Yield: 26 Servings
1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup honey
2 tablespoons water
2-2/3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the honey, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. If you don’t have a cookie cutter, you can make your own templates from paper or cardboard. (I think that’s more fun!)
Place 2 in. apart on greased baking sheets. Re-roll scraps.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired with icing recipe which follows.
Decorating Buttercream (for piping details)
This makes a LOT of icing. You may want to cut the recipe in half.
Cream until smooth:
6 oz (1 1/2 sticks) butter (room temperature)
1 lb (4 cups) powdered sugar
¼ tsp kosher salt
1 tsp pure vanilla
1 tbsp evaporated milk (you may need more)
Beat briefly until light and smooth. Color as desired.
After piping on cookies, this icing should set 6-8 hours or overnight. This icing does not dry hard but will “crust” so cookies can be handled.
- National Food Day: Gingerbread (Cupcakes with Salted Caramel Frosting) (bakerunlive.com)
- The Gingerbread Man (munchkinhappy.wordpress.com)