Christmas Gingerbread Men

Christmas Gingerbread Men recipe pinit

Gingerbread men have been a popular Christmas treat for centuries, dating back to the 16th century in Europe. They are often decorated with icing and candies to resemble little people.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 30 min Cook Time 10 min Rest Time 60 min Total Time 1 hr 40 mins
Servings: 12 Calories: 2160
Best Season: Winter

Ingredients

Instructions

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract. Mix well.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  5. Roll out the dough on a lightly floured surface to about 1/4 inch (6 cm) thickness. Use gingerbread man cookie cutters to cut out shapes and place them on the prepared baking sheet.
  6. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a small bowl, whisk together the icing sugar and water to make a smooth glaze. Decorate the cooled gingerbread men with the glaze, using a piping bag or a ziplock bag with the corner cut off.
  8. Let the glaze set before serving. Enjoy your Christmas Gingerbread Men!
Nutrition Facts

Servings 12


Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 30g10%
Sugars 18g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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