Irresistible Gingerbread Men Cookies: The Best Recipe

Ingredients

• 3 cups flour
• 2 teaspoons McCormick® Ginger, Ground
• 1 teaspoon McCormick® Cinnamon, Ground
• 1 teaspoon baking soda
• 0.25 teaspoon McCormick® Nutmeg, Ground
• 0.25 teaspoon salt
• 0.75 cup butter, softened
• 0.75 cup firmly packed brown sugar
• 0.5 cup molasses
• 1 egg egg
• 1 teaspoon McCormick® Pure Vanilla Extract

Instructions

1. Gather all necessary ingredients for the gingerbread cookies.
2. In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, and salt. In a separate large bowl, cream together butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet ingredients on low speed until a smooth dough forms.
3. Form the dough into a thick, flat disc. Wrap it tightly in plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the dough to chill thoroughly.
4. Preheat your oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out the chilled dough to a thickness of approximately 1/4 inch. Use a 5-inch gingerbread man cookie cutter to cut out shapes. Place the gingerbread men about 1 inch apart on ungreased baking sheets.
5. Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies are set and just begin to turn golden brown. Let the cookies cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks to cool completely.
6. Once the cookies are completely cool, decorate them as desired with icing, sprinkles, or other festive toppings. Store the finished gingerbread men in an airtight container for up to 5 days to maintain their freshness.

Nutrition

• Calories: 158 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 11 g
• Sodium Content: 125 mg
• Protein Content: 2 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g