These are not your typical gingerbread men. These are, uh, not in tip-top shape.
A bite got taken out of their heads and they’re not happy about it. Nuh uh.
Except for this guy, he’s totally oblivious.
We always hear voices speaking out for animal rights, but what about the gingerbread men? Who speaks for them?
This may be a bold move, but I am willing to step forward and defend them. These poor and defenceless souls need you to act now. Stop gingerbread men cruelty. Eat chocolate chip cookies instead. They’re faceless.
In all seriousness, this recipe is a keeper. I’m assuming that if I hadn’t forgotten to put in the eggs and if I hadn’t added in too much flour and if I hadn’t tried to salvage it with WATER (seriously, what was I doing?!), then these cookies would’ve turned out PHENOMENAL. Because that’s what they smelt like. Phenomenal. Sorry I can only speak to their aroma! But here is a list of things you should avoid doing if you want your cookies to turn out edible, unlike mine which were uh… how do you say… ROCKHARD.
1. 6 cups of flour in the recipe is just a suggestion! If you dough is coming together nicely and you still have flour left, LEAVE IT OUT.
2. Don’t forget your eggs. Add em in when it says to and whip the heck out of it to get more air into the batter before you dense-sify things with the flour mixture.
3. If your dough turns out a bit dry and you can’t roll it out, add a bit of oil/melted butter and knead it into the dough gently until it comes together. Do not use water.
Gingerbread Men Cookies
- 5 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 1/2 cups dark brown sugar packed
- 3/4 cup unsalted butter room temp
- 1 cup dark molasses
- 2 eggs
- 1 tbsp vanilla extract
- Combine flour, salt, cinnamon, cloves, ginger and nutmeg, and whisk them together
- Cream together the brown sugar and softened butter until fluffy
- Drizzle in the molasses, mixing well and scraping the sides
- Add the eggs one at a time, beating well after each addition
- Add the vanilla extract and mix well
- Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be slightly dense and slightly dry to the touch
- Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment/silicone mats
- Roll the dough out 1/3 inch thick
- Bake until the cookies are baked through but still soft, 15 to 17 minutes.
Did you make this recipe?
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