Of course it’s that time of year again to bake cookies galore!! I baked a ton last year, like Chocolate Thumbprints, my favorite mini-toblerone shortbread, mini chocolate pecan tarts, festive two bite brownies (definitely making these again this year) , and these toasted coconut clusters, which I could eat the entire bowl full.
My aunt also just happened to buy me a new rolling pin! And it was perfect timing, as my old one was falling apart. You see, it had the handle and the metal bar through the middle wooden roller. The one she bought me is a different style than your regular rolling pin with two handles, it’s called a French Rolling Pin. And it’s one large wooden rolling pin with no handles, but slightly larger in the center and slimmer on the sides. It is perfect for rolling out cookie dough, you don’t get those lines or creases in your dough from the handles! I love it!
This one’s similar to mine! If your needing a new rolling pin, get a French pin!
This year we’re having a smaller christmas at home so I’m not going to go overboard with cookies, as i’m sure my mom and I will just end up eating them all!
But I couldn’t resist making these gingerbread men once I bought my cute little mini gingerbread cookie cutter the other day. Along with, a super cute cupcake tree ornament!! I couldn’t help myself.
I don’t overly love gingerbread cookies usually their kinda bland, and seem to always need more icing. But I added a little less spice to these and a dash of cocoa powder to make them a bit sweeter. I made a buttercream type of frosting since i’m not the greatest when it comes to cookie decorating. They make a ton of cookeis, I made them twice and depending on how thick you make them ( for softer men ) or thin ( for a crunchier man ) you can make quite a few, and as well however big your cutter of choice is. You can definitely double the recipe.
I used little sprinkles to decorate with them, and if you don’t want the fuss of icing their already ready when you take them out of the oven!
And, is it just me or was I the only one who didn’t know that gingerbread cookies were made without eggs?? haha, you learn something new everyday!
Give these little guys a try if you starting your holiday baking early. And while you’re here, leave a link to one of your favorite cookies you’ve made for the holidays this year!
You can even use cute little heart’s for buttons!
Chocolate-y Gingerbread men
Prep Time: 2 hours
- 2 1/2 cups all purpose flour
- 1/2 cup cocoa
- 1/2 tsp baking soda
- 3/4 tsp salt
- Dash of Pumpkin Pie Spice*
- 2 tsp ground cinnamon*
- 1/4 tsp (freshly) ground nutmeg*
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup water
- 1 tsp vanilla extract
*you can add as much or as little spice as you like
In a medium bowl, sift together cocoa, flour, salt, baking soda, pumpkin pie spice, nutmeg and cinnamon. In a large bowl, cream together butter and sugar until smooth.
Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms.
Divide dough into two parts, it will be soft, cover with plastic wrap and refrigerate for at least 2 hours, until firm. I turned a large ziploc bag inside out, and placed the dough on it, and then holding the dough turned it right side out and smoothed the bag and just stuck it in the fridge. I also made the dough the night before so it could chill out a while.
Preheat oven to 375F.
On a lightly floured surface, roll out dough to the thickness you want. Use cookie cutters of your choiceto cut dough. Place cookies on a parchment-lined baking sheet ( i used a silicone one) . Bake for 9-10 minutes, depending on size of cookie cutter. Let cool a minute before transferring to cooling rack.
You can dress them up with round buttons..
Or you can do the old fashioned icing gingerbread men!
Or you can dress them up in some Christmas love!