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Gingerbread Boys and Girls Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Gingerbread Boys and Girls Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 2 teaspoon ground ginger
  • 1/4 cup molasses
  • 3 3/4 cup all-purpose flour, plus more for dusting work surface
  • 2 large eggs
  • 1 stick butter or margarine, softened
  • 3/4 cup dark brown sugar, packed
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon salt
  • 1 cup confectioners' sugar, sifted

Preparation

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

 

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

 

Preheat the oven to 350 degrees.

 

Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

 

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

 

To make the icing, combine the confectioner's sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Makes between 18-24 cookies.

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Preparation

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

 

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

 

Preheat the oven to 350 degrees.

 

Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

 

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

 

To make the icing, combine the confectioner's sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Makes between 18-24 cookies.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product