A recipe for one GIANT gingerbread man and a tiny bit of icing for decorating!
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This giant gingerbread cookie is soft, with crispy edges, and packed with holiday flavor. Use it as a blank canvas to create your own gingerbread person!
A tiny bit of icing is made right in a plastic sandwich bag, so you just snip off the corner and it's perfect for piping right on to your gingerbread cookie. Decorate it however you like with sprinkles or candies. Get creative and enjoy. This cute cookie, makes the perfect gift, wrapped up in cellophane, put it out at a Christmas party, or bring to friends and family for the ultimate holiday cookie this season!
This giant gingerbread cookie is soft, with crispy edges, and packed with holiday flavor. Use it as a blank canvas to create your own gingerbread person!
A tiny bit of icing is made right in a plastic sandwich bag, so you just snip off the corner and it's perfect for piping right on to your gingerbread cookie. Decorate it however you like with sprinkles or candies. Get creative and enjoy. This cute cookie, makes the perfect gift, wrapped up in cellophane, put it out at a Christmas party, or bring to friends and family for the ultimate holiday cookie this season!
Giant Gingerbread Man Cookie
Yield: 1 giant gingerbread cookie
Ingredients
Cookie:
Icing:
Directions
Cookie:
Whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt in small bowl; set aside. Beat together butter and brown sugar in a separate bowl. Add molasses, egg and vanilla, mixing well after each addition, until fully combined. Add in flour mixture just until incorporated. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 1-2 hours or up to 2 days.
Preheat oven to 350 degrees F. Divide dough into 3 pieces. In the center of a parchment lined baking sheet, shape into gingerbread man by flattening 1 piece into a ball for the head, laying 1 flattened log horizontally under the head for the arms, and flattening the last piece into 2 logs for the legs. Freeze for a few minutes and reshape, if dough gets too sticky.
Bake 15-20 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Transfer to wire rack to cool completely.
Icing:
Add powdered sugar, water and vanilla into a plastic sandwich bag and massage ingredients together until thick and smooth. Snip off a tiny piece from the corner and squeeze on to completely cooled cookie to decorate. Add sprinkles or candy, if desired. Wrap cookie in cellophane and tie with a bow, or store in airtight container for 3-5 days.
Yield: 1 giant gingerbread cookie
Ingredients
Cookie:
- 1 1/2 cup (180g) all purpose flour
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice or cloves
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/4 cup + 2 tablespoons (72g) firmly packed brown sugar
- 1/4 cup molasses
- 1 1/2 tablespoons of a beaten egg
- 1 teaspoon vanilla extract
Icing:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or water
- 1/4 teaspoon vanilla extract
- sprinkles or candy for decorating
Directions
Cookie:
Whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt in small bowl; set aside. Beat together butter and brown sugar in a separate bowl. Add molasses, egg and vanilla, mixing well after each addition, until fully combined. Add in flour mixture just until incorporated. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 1-2 hours or up to 2 days.
Preheat oven to 350 degrees F. Divide dough into 3 pieces. In the center of a parchment lined baking sheet, shape into gingerbread man by flattening 1 piece into a ball for the head, laying 1 flattened log horizontally under the head for the arms, and flattening the last piece into 2 logs for the legs. Freeze for a few minutes and reshape, if dough gets too sticky.
Bake 15-20 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Transfer to wire rack to cool completely.
Icing:
Add powdered sugar, water and vanilla into a plastic sandwich bag and massage ingredients together until thick and smooth. Snip off a tiny piece from the corner and squeeze on to completely cooled cookie to decorate. Add sprinkles or candy, if desired. Wrap cookie in cellophane and tie with a bow, or store in airtight container for 3-5 days.
