Gingerbread Men Two Ways

I love the smell and taste of gingerbread, whether it is a cookie, cake or even my gingerbread houses.  This cookie always appears during the holiday season.  I have a chocolate gingerbread recipe I would like to try sometime from Fancy Flours and I have included it.

See also Decorating Gingerbread Men.

Gingerbread Men

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup light molasses
  • 1 egg yolk, unbeaten
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1-1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups flour

Baked on Icing:

  • 1/3 cup butter, softened
  • 1/3 cup flour
  • 1/8 cup confectioners’ sugar

Cream butter and sugar; add molasses and egg yolk and blend well.  Add salt, baking powder and spices; gradually stir in flour.  Roll out to 1/8-inch thickness.

Combine baked on icing ingredients and decorate cookies prior to baking.  You could tint some of the icing red or green to be festive, but I usually leave it white.  You could also use my recipe for Royal Icing as “Glue” or to Decorate Cookies after baking.

Bake in a preheated 350°F oven for 8 to 10 minutes.

Makes about 22 medium size cookies

Recipe by

Gingerbread men in front of the picture with baked on icing.

DSC_5069  DSC_5063 DSC_5060

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Chocolate Gingerbread

  • 5 cups flour
  • 1-1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. allspice
  • 1 tsp. salt
  • 1 cup sugar
  • 1 cup unsulphured molasses
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup solid vegetable shortening
  • 1 cup unsweetened non-alkalized cocoa powder

In a large bowl stir the flour, cocoa powder, baking soda, salt, cinnamon, ginger and allspice until well blended; set aside.

Beat shortening and sugar at medium speed until well blended and light.  Add molasses, egg and vanilla and beat until blended.  Gradually add half of the dry ingredients to the sugar mixture.  As the dough stiffens, stir in the remaining dry ingredients with a spoon and your hands.   Divide the dough into 3 discs, wrap each in plastic and refrigerate 1 hour before rolling.  This is a stiff dough and if it is too stiff to work, add an extra egg white.

Preheat your oven to 375°F.  Place 1 disc between 2 sheets of parchment paper and roll to desired thickness.  Cut out dough in desired shapes.  Bake for 12-14 minutes or until they feel firm to the touch.

This recipes makes a bunch, about 7 dozen depending on the size of your cookie cutters.

Recipe by

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