Making these gingerbread men were so much fun! Although, the taste was a bit on the bland side. The next time I make these, I would try doubling or tripling the spices. Gingerbread men aren't only for Christmas, so keep making them because I'm sure it will prolong the happy holiday feeling!
Here is the recipe that I made originally. If you want a milder gingerbread, I would stick with it. But if you want a cookie with more punch and kick, then I would recommend doubling or tripling the spices. What is good about this recipe is that the surface of the cookie is smooth and the general outcome isn't delicate so it is ideal to make gingerbread houses.
Gingerbread Men
2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp (freshly) ground nutmeg
pinch ground black pepper (optional)
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup coffee or water
1 tsp vanilla extract
In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves and cinnamon. In a mixer or large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla. The results might curdle but that is okay. Gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 375F. On a lightly floured surface, roll out dough to a 1/8 inch thickness (or desired thickness). Use a cookie cutter (any size is good but the regular sized ones bake the best) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
When cool, decorate with icing. (I used royal icing)
Makes about 30-40 gingerbread men, depending on size of cookie cutters and the thickness of the cookies.
Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
*The gingerbread men can be decorated in any way. I used red sprinkles and royal icing for the heart.
