Skinny Gingerbread Men
Skinny Gingerbread Men
AuthorJulie
In a large bowl, beat butter, brown sugar, molasses and water with an electric mixer or by hand until smooth. In another large bowl, stir together the flour, baking soda, cinnamon, ginger, allspice, salt and cloves.
Add the flour mixture to the molasses mixture, stirring by hand just until you have a soft dough. Divide the dough in half, shape each piece into a disc, wrap in plastic and refrigerate for 2 hours or up to a few days.
When you’re ready to bake, preheat the oven to 350°F.
On a lightly floured surface or between two pieces of waxed or parchment paper, roll one piece of dough out about 1/8” thick. Cut out with cookie cutters and place about an inch apart on a cookie sheet that has been sprayed with nonstick spray.
Bake for 12–15 minutes, until set. Bake a few minutes longer for crispier cookies. Transfer to a wire rack to cool. Repeat with remaining dough, rerolling scraps once to get as many cookies as possible. Makes 3 dozen cookies.
Ingredients
Directions
In a large bowl, beat butter, brown sugar, molasses and water with an electric mixer or by hand until smooth. In another large bowl, stir together the flour, baking soda, cinnamon, ginger, allspice, salt and cloves.
Add the flour mixture to the molasses mixture, stirring by hand just until you have a soft dough. Divide the dough in half, shape each piece into a disc, wrap in plastic and refrigerate for 2 hours or up to a few days.
When you’re ready to bake, preheat the oven to 350°F.
On a lightly floured surface or between two pieces of waxed or parchment paper, roll one piece of dough out about 1/8” thick. Cut out with cookie cutters and place about an inch apart on a cookie sheet that has been sprayed with nonstick spray.
Bake for 12–15 minutes, until set. Bake a few minutes longer for crispier cookies. Transfer to a wire rack to cool. Repeat with remaining dough, rerolling scraps once to get as many cookies as possible. Makes 3 dozen cookies.
