{Taste} Gingerbread Men

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If I lived in a fairytale, I’d be the town baker. All my baked goods would possess magical properties.

My hot chocolates would warm the Grinchs.

The fluffy light cakes would heal the broken-hearted.

My gingerbread men would guard me from evil in the world.

If only life could be this magical, this perfect…

Gingerbread Men
adapted from Martha Stewart

  • 3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 1/2 stick unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 2 tablespoon unsulfured molasses

Directions

  1. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
  3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
  4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

I’m submitting this to Aspiring Bakers #26: Creative Christmas Motif Bakes! hosted by Alan of Travelingfoodies!

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