Easier Gingerbread Man Cookies

Gingerbread Man Cookies

So, I did it again. I agreed to do something that I didn’t fully think through. I decided to have a library GIngerbread Man Cookie “baking” and decorating program. After advertising I found out that I needed to prepare for a large crowd, and I knew a large crowd meant lots of cookies to bake in a short period. So… I pre-baked the cookies instead of doing it during the program. It was a two-day process, but it was worth it in the end. The recipe below is for one batch, I made five. 

Each child received a bag with a gingerbread man to decorate along with a bookmark “You are a Smart Cookie”

The program had about 32 children and each child was able

One of the tables set up for the program.

to decorate two cookies. They tasted delicious; the kids loved it and parents were very happy that their kitchens were saved. Each child was able to make a “cookbook” and glue in the recipe for these gingerbread men and decorate a gingerbread man “ornament”. 

Now, time to start holiday baking for friends and family!

 

Easier Gingerbread Man Cookies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 1 roll 16.5 oz refrigerated sugar cookies
  • 3 tablespoons molasses
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Directions:

  1. In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.
  2. Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  3. Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy/girl cookie cutters. On a cookie sheet lined with aluminium foil, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
  4. Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

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