Tuesday, December 13th, 2022
The whole family will enjoy making their own Gingerbread Man
Don't be afraid to improvise
By Erin Gardner
Photo by Paige Sutter/The Daily Standard
The Daily Standard staff members take to the kitchen again to make a holiday favorite - the gingerbread man.
CELINA - Santa Claus loves milk and cookies and according to some of his elves, an offering of decorated gingerbread men is a sure-fire way to land on the big guy's nice list.
To ensure the entire family makes the cut, don't be afraid to dust some flour around and spill the molasses while engaging in this traditional Christmas baking activity.
The Daily Standard made gingerbread men earlier this week. Like all great recipes, cookie recipes are completely customizable. The newspaper took a classic route and eyeballed the seasonings, swapping cocoa for brown sugar, ditching the egg and adding more molasses.
For a more classic flavor, individuals can add more cinnamon, allspice or nutmeg. Individuals who love citrus can throw in orange or lemon juice or zest, which can provide a refreshing pop to the cookie.
Because gingerbread dough is sticky by nature, using extra flour helps prevent clinging and clumps. After kneading the dough, it's important to either refrigerate it overnight or freeze it for 20 minutes. This creates a firmer texture and thus, the cold dough is easier to roll and shape. More importantly, don't forget to have fun. After all, Santa is watching.
This recipe from Metro Creative can be as complex or as simple as bakers want.
Gingerbread
3 3/4 cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
11/2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup molasses
2 tablespoons light corn syrup
Icing
1 cup confectioners' sugar
2 tablespoons water or milk
2 tablespoons butter, at room temperature
1 teaspoon vanilla
Photo by Paige Sutter/The Daily Standard
Step 1) Add ingredients and mix thoroughly.
Photo by Paige Sutter/The Daily Standard
Step 2) Knead the dough into a ball then place into the freezer for 20 minutes.
Photo by Paige Sutter/The Daily Standard
Step 3) Roll out the dough to a half-inch thickness.
Photo by Paige Sutter/The Daily Standard
Step 4) Use your favorite cookie cutter to cut out the shape.
Photo by Paige Sutter/The Daily Standard
Step 5) Place the cookies into the oven at 350 degrees for 8-12 minutes.
Photo by Paige Sutter/The Daily Standard
Step 6) Bring your gingerbread men to life with a little icing and ... sprinkles!
To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda and salt in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well.
Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper on a nonstick liner.
Unwrap the dough and place on a floured work surface. Roll out the dough 1/3-inch thick, lightly dust the top with flour, press the cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 8 to 12 minutes. The timing will depend on the size of the individual cookies.
While the cookies are baking, prepare the icing. In a small bowl, whisk together the confectioners' sugar, water or milk, butter and vanilla until smooth.
When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, decorate the cookies, accordingly. Get creative with marshmallows, sprinkles, food dye, candy canes and other gummy candy. The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze well.
For maximum holiday festivity, families and individuals can try whipping up homemade hot chocolate, snuggling up next to a fire with a trusty blanket and watching a movie.
Photo by Paige Sutter/The Daily Standard
Be sure to make a mess when baking your gingerbread men. It's the only way they'll taste good.
Photo by Paige Sutter/The Daily Standard
Place your cutouts onto a oiled baking sheet.
Photo by Paige Sutter/The Daily Standard
Daily Standard staff members make gingerbread men to kick off the holiday season.
