Molasses Cookie Men
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Wet Ingredients - cookies:1 cup Shortening, Crisco 1 cup Granulated Sugar 1 cup Molasses 2 large egg yolks onlyDry ingredients - cookies4.0 cup Flour - Gold medal all purpose flour 1 tsp Salt 1 tsp Baking Soda 2 tsp Baking Powder 2 tsp Ginger, ground 1 tsp Cloves, ground 1 tsp Cinnamon, ground 1 tsp Nutmeg, groundFrosting ingredients: 4 cup Domino's Confectioners Sugar 10X Powered Pure Cane Sugar (by AUNTJESSICA) 1.5 tsp Vanilla Extract 2 serving Egg white, large
Combine all the dry ingredients well in separate bowl using a whisk. Set aside. Separate the egg yolks ready to add to the wet ingredients.
Put the egg whites in a covered separate dish and refrigerate until ready to make the frosting.
Then -Using big stand mixer because dough ends up really stiff:
Mix all the wet ingredients on medium high speed until fluffy.
Next add the combined dry ingredients 1/3 at a time starting out at slow speed but mix thoroughly.
Gather the dough out of the bowl and onto two sheets of waxed paper. I get about 1336 grams of dough and divide it into two big blobs which I flatten onto the separate pieces of paper. Wrap up and put into refrigerator to set for an hour or so (or overnight, or put in the freezer until ready to roll out.)
When ready to cut out: Preheat oven to 350 degrees. You'll bake for Nine and one/half minutes. Til just barely brown on the edges. This gives a good cookie which has a slightly soft interior when cooled. These are NOT ginger snap type crisp cookies.
BUT FIRST: Prepare the cookie sheets - NOT GREASED!!
I line each one with parchment paper or Silpat sheets or Cook-Eze "non-stick reusable cookie, cake or pastry liners" to make clean up simpler.
Flour the cutting surface (I use waxed paper taped to cutting board). Dip each cookie cutter in flour before using.
Get the dough portion out of the fridge and use rolling pin to gently roll it to about 1/4" to 3/8" thickness. Cut cookies and gently transfer to baking sheet. Gather dough and reroll once more.
Cut and transfer. Save the dough bits to put with bits of second portion once you've rolled and cut that twice also.
Gather the bits from portions one and two and get as many cookies rolled and cut from the third/combined portion as possible. Final scraps can just be gathered and pressed out for the last couple of "ugly" cookies.
NOW BEFORE STARTING TO BAKE:
Stop here and prepare the frosting:
Sift and then measure out 4 cups of confectioners sugar into the smaller bowl of stand mixer. Use the whisk style beater. Add the two reserved egg whites and the 1.5 tsp vanilla extract. Beat until very smooth. Don't let it be runny - can always add more sugar, but don't let it be st iff - can always add a TB of milk if need be.
Cover the frosting bowl with saran wrap in between batches so it won't get a "skin" on it.
This frosting will harden FAST once it is spread on the hot cookies, so put any "eyes" in gingerbread men before frosting. And shake any sugar sprinkles or put any red cinnamon heart "Buttons" on the frosting immediately after spreading or they won't stick.
I frost the cookies while they are still on the cookie sheet on a rack on the counter. When they are cooled a bit they are easier to transfer with the spatula to waxed paper to cool completely.
Depending on the size of your cutters - you can get 4 dozen medium size cookies.
Serving Size: Makes 48 frosted cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user VALLEYOFVA.
Put the egg whites in a covered separate dish and refrigerate until ready to make the frosting.
Then -Using big stand mixer because dough ends up really stiff:
Mix all the wet ingredients on medium high speed until fluffy.
Next add the combined dry ingredients 1/3 at a time starting out at slow speed but mix thoroughly.
Gather the dough out of the bowl and onto two sheets of waxed paper. I get about 1336 grams of dough and divide it into two big blobs which I flatten onto the separate pieces of paper. Wrap up and put into refrigerator to set for an hour or so (or overnight, or put in the freezer until ready to roll out.)
When ready to cut out: Preheat oven to 350 degrees. You'll bake for Nine and one/half minutes. Til just barely brown on the edges. This gives a good cookie which has a slightly soft interior when cooled. These are NOT ginger snap type crisp cookies.
BUT FIRST: Prepare the cookie sheets - NOT GREASED!!
I line each one with parchment paper or Silpat sheets or Cook-Eze "non-stick reusable cookie, cake or pastry liners" to make clean up simpler.
Flour the cutting surface (I use waxed paper taped to cutting board). Dip each cookie cutter in flour before using.
Get the dough portion out of the fridge and use rolling pin to gently roll it to about 1/4" to 3/8" thickness. Cut cookies and gently transfer to baking sheet. Gather dough and reroll once more.
Cut and transfer. Save the dough bits to put with bits of second portion once you've rolled and cut that twice also.
Gather the bits from portions one and two and get as many cookies rolled and cut from the third/combined portion as possible. Final scraps can just be gathered and pressed out for the last couple of "ugly" cookies.
NOW BEFORE STARTING TO BAKE:
Stop here and prepare the frosting:
Sift and then measure out 4 cups of confectioners sugar into the smaller bowl of stand mixer. Use the whisk style beater. Add the two reserved egg whites and the 1.5 tsp vanilla extract. Beat until very smooth. Don't let it be runny - can always add more sugar, but don't let it be st iff - can always add a TB of milk if need be.
Cover the frosting bowl with saran wrap in between batches so it won't get a "skin" on it.
This frosting will harden FAST once it is spread on the hot cookies, so put any "eyes" in gingerbread men before frosting. And shake any sugar sprinkles or put any red cinnamon heart "Buttons" on the frosting immediately after spreading or they won't stick.
I frost the cookies while they are still on the cookie sheet on a rack on the counter. When they are cooled a bit they are easier to transfer with the spatula to waxed paper to cool completely.
Depending on the size of your cutters - you can get 4 dozen medium size cookies.
Serving Size: Makes 48 frosted cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user VALLEYOFVA.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 4.2 g
- Cholesterol: 8.8 mg
- Sodium: 100.3 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 0.4 g
- Protein: 1.3 g
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