3 cups all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 egg
2/3 cup unsulphured molasses
Icing:
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1 1/2 tablespoons milk
In a large bowl, sift together the flour, salt, baking soda, and spices
Beat butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually beat in flour mixture. Dough may be slightly crumbly, but will hold together when squished. Divide the dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Preheat oven to 350. Spray baking sheets with cooking spray.
On a floured surface, roll out the dough to 1/4 inch thickness. Use gingerbread man cutter to cut out the cookies. Use a spatula to lift cookies on to the baking sheet. Gather scraps and re-roll to form more cookies. Place cookies on their baking sheets in the refrigerator for about 10 minutes before baking to prevent cookies from spreading and losing their shape.
Bake 8-12 minutes depending on size. They are done when they are firm and the edges are just barely beginning to brown. Cool completely, then frost and decorate as desired.
Frosting:
In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired.Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 egg
2/3 cup unsulphured molasses
Icing:
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1 1/2 tablespoons milk
In a large bowl, sift together the flour, salt, baking soda, and spices
Beat butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually beat in flour mixture. Dough may be slightly crumbly, but will hold together when squished. Divide the dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Preheat oven to 350. Spray baking sheets with cooking spray.
On a floured surface, roll out the dough to 1/4 inch thickness. Use gingerbread man cutter to cut out the cookies. Use a spatula to lift cookies on to the baking sheet. Gather scraps and re-roll to form more cookies. Place cookies on their baking sheets in the refrigerator for about 10 minutes before baking to prevent cookies from spreading and losing their shape.
Bake 8-12 minutes depending on size. They are done when they are firm and the edges are just barely beginning to brown. Cool completely, then frost and decorate as desired.
Frosting:
In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired.Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
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