Gingerbread Men Cookies

KC_Cooker's Note:

I have never really liked Gingerbread cookies until I found this recipe. It has a mild flavor, thanks to the fact that the recipe doesn't call for Molasses. This recipe was adapted from the Whistlestop Cafe. They make soft on the inside, slightly crispy on the outside cookies

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Yield: 16 cookies

• 1 cup butter , softened
• 2⁄3; cup dark corn syrup
• 2⁄3; cup brown sugar
• 1 egg , beaten
• 1 tablespoon vanilla
• 4 cups flour
• ¾ teaspoon baking soda
• 1 tablespoon cinnamon
• 1 tablespoon ginger

Directions:

1. Combine butter with sugar and corn syrup until smooth.
2. Add the vanilla and the egg, mix well.
3. Sift together dry ingredients and add slowly to the sugar/butter mixture.
4. Blend until dough is smooth.
5. Cover with plastic wrap and place in the fridge for at least one hour, or overnight.
6. On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters.
7. Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes.
8. Allow to cool before decorating with icing.

Reviews

[Chef Makayla]

they were wounderful.i cut the recipe in half and they turned out perfect

[Chef #671312]

We made these with my Girl Scout troop over the holidays. You can make the dough and refrigerate it before use and it's fine. We decorated with different colored icings in easy flow cans (like cheese wiz). They came out great and I don't even like gingerbread. You can also put a hole in the top before baking and make ornaments.

[megs_]

these did not work very well for me, and I'm not quite sure why. I followed the recipe exactly, and after my dough had chilled for an hour it was still way too sticky and gooey to use my cookie cutters to cut out the gingerbread men. I ended up baking them like normal cookies, then cutting them out, but they still didn't look quite right. the taste was wonderful, though! I'll play around with the recipe and try putting the dough in the fridge overnight instead of an hour. thanks for sharing the recipe!