![close up view of Gingerbread Men Cookies garnished with white icing, on a maroon platter](https://cdn.statically.io/img/www.allrecipes.com/thmb/lj56xJSsLBkCE3tyuJupt9yhLA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4179903-mccormick-gingerbread-men-cookies-McCormick-Spice-4x3-1-9b02f1d4485044c994ae2a35501993c5.jpg)
Ingredients
-
3 cups flour
-
2 teaspoons McCormick® Ground Ginger
-
1 teaspoon McCormick® Ground Cinnamon
-
1 teaspoon baking soda
-
¼ teaspoon McCormick® Ground Nutmeg
-
¼ teaspoon salt
-
¾ cup butter, softened
-
¾ cup firmly packed brown sugar
-
½ cup molasses
-
1 egg
-
1 teaspoon McCormick® Pure Vanilla Extract
Directions
-
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat 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 degrees 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.
Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.
Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.
Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.
Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.
Nutrition Facts (per serving)
158 | Calories |
6g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 158 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 23mg | 8% |
Sodium 125mg | 5% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 2% |
Total Sugars 11g | |
Protein 2g | 4% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.