Gingerbread Man Cookies Recipe

Ingredients

450g spelt flour
3/4 teaspoon baking soda
255g unsalted butter (room temperature, softened)
110g dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
½ teaspoons ground cloves
½ teaspoon ground nutmeg
¼ teaspoon finely ground black pepper
½ teaspoon salt
1 large egg
170g cup unsulfured molasses

Royal Icing:

1 egg white
½ teaspoon lemon juice
225g icing sugar

Preparation

  1. In a large bowl, sift together flour, baking soda, and spices. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses.Gradually add the flour mixture; combine on low speed.
  3. Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight.
  4. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
  5. Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper. Using a rolling pin, roll dough 1/8 inch thick.
  6. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
  7. Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.Makes 16 5-inch long cookies.Royal IcingThe traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

When using your own stencil place the stencil over the rolled-out dough and use a small sharp knife to cut along the inside of the stencil.Print