How To Make a Gingerbread Men Cookies

No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you.

 

• Total Time
  Prep: 40 min. + chilling
•  Bake: 10 min. /batch + cooling  

 Makes
 about 2    

 dozen
 

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions

1. Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

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How To Take A Lemony Gingerbread Whoopie Pies ?

These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch.

• Total Time
  Prep: 25 min. + chilling
• Bake: 10 min. /batch + cooling  
• Makes about 2 dozen
  
  

 

 Ingredients

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar

FILLING:

• 3/4 cup butter, softened
• 3/4 cup marshmallow creme
• 1-1/2 cups confectioners' sugar
• 3/4 teaspoon lemon extract

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
2. Preheat oven to 350°. Shape into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract.
4. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.

Nutrition Facts 
1 whoopie pie: 286 calories, 13g fat (8g saturated fat), 42mg cholesterol, 184mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 2g protein.

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Chocolate Caramel Kiss Cookies

I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor.

• Total Time
  Prep: 15 min.
•   Bake: 10 min. /batch + cooling
• Makes
  about 2 dozen

 

Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 cup sugar, divided
• 1 large egg plus 1 large egg yolk
• 1-1/2 teaspoons vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 24 caramel-filled milk chocolate kisses

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Directions

1. Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next five ingredients; gradually beat into creamed mixture.
2. Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
   

Nutrition Facts 
1 cookie: 143 calories, 6g fat (3g saturated fat), 27mg cholesterol, 170mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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Festive Thumbprints

I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can’t do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition.

• Total Time
  Prep: 30 min.
•  Bake: 10 min. /batch + cooling
• Makes
  about 4 dozen

Ingredients

• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Colored sprinkles or nonpareils
• Red and green food coloring

FILLING:

• 1 cup sugar
• 1/4 cup butter, cubed
• 1/4 cup 2% milk
• 8 ounces white candy coating
• 1 teaspoon vanilla extract

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Directions

1. Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls.
2. Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool.
3. For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between two bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.

Nutrition Facts 
1 cookie: 114 calories, 6g fat (4g saturated fat), 17mg cholesterol, 53mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

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Holiday Rum Balls

I use this recipe for special occasions with my wonderful family and friends. They're so easy to make and pack a festive rum punch.

• Total Time
  Prep/ Total Time: 30 min.
• Makes
  About 2-1/2 dozen

Ingredients

• 2 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 package (12 ounces) vanilla wafers, finely crushed
• 1 cup finely chopped walnuts
• 1/2 cup light corn syrup
• 1/4 cup rum
• Additional confectioners' sugar

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Directions

1. In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture.
2. Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts 
1 ball: 125 calories, 4g fat (1g saturated fat), 2mg cholesterol, 43mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 1g protein.

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Jeweled Coconut Drops

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.

• Total Time
  Prep: 25 min. + chilling
• Bake: 10 min. /batch + cooling 
• Makes
  about 3-1/2 dozen

 Ingredients

• 1/3 cup butter, softened
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 large egg yolk
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-3/4 cups sweetened shredded coconut, divided
• 1 cup seedless raspberry preserves, warmed

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Directions

1. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Nutrition Facts 
1 cookie: 110 calories, 5g fat (4g saturated fat), 10mg cholesterol, 71mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.

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Holly Wreaths

I've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor.

• Total Time
  Prep: 20 min.
• Bake: 10 min. /batch + cooling
• Makes
  about 3 dozen

 

Ingredients

• 1 cup butter, softened
• 3 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• Green candied cherries, thinly sliced
• Red Hots
• Decorating icing

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Directions

1. Preheat oven to 375°. Cream butter and cream cheese. Add sugar; beat until light and fluffy. Stir in vanilla. Gradually beat in flour.
2. Using a cookie press fitted with a star piping tip, shape dough into 2-1/2-in. wreaths 1 in. apart on ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Cool on wire racks.
3. Decorate with green cherry pieces for leaves and Red Hots for berries. Use red decorating icing to form bows and adhere candy to wreaths.

Nutrition Facts 
1 cookie: 90 calories, 6g fat (4g saturated fat), 16mg cholesterol, 48mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.

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Chocolate Mexican Wedding Cakes

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark.

• Total Time
  Prep: 20 min.
• Bake: 15 min. /batch 
• Makes
  about 3-1/2 dozen

Ingredients

• 1 cup butter, softened
• 1-3/4 cups confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1-1/4 cups finely chopped pecans or almonds
• 1/2 teaspoon ground cinnamon

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Directions

1. Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
3. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts 
1 each: 103 calories, 7g fat (3g saturated fat), 11mg cholesterol, 59mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Italian Rainbow Cookies

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!

• Total Time
  Prep: 35 min.
• Bake: 10 min. /batch + chilling
• Makes
  about 11 dozen

 

Ingredients

• 4 large eggs
• 1 cup sugar
• 3-1/2 ounces almond paste, cut into small pieces
• 1 cup all-purpose flour
• 1 cup butter, melted and cooled
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 6 to 8 drops red food coloring
• 6 to 8 drops green food coloring
• 1/4 cup seedless raspberry jam

GLAZE:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 teaspoon shortening

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Directions

1. Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
2. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.
3. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts 
1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

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How To Make Buttery Spritz Cookies

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes.

• Total Time
  Prep: 20 min.
• Bake: 10 min. /batch + cooling  
• Makes
  about 7-1/2 dozen

   

Ingredients

• 1 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour

GLAZE:

• 1 cup confectioners' sugar
• 2 to 3 tablespoons water
• Colored sugar and sprinkles

Directions

1. Preheat oven to 375°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
2. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
3. In a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Editor's Note: Melted chocolate candy coating may be used in place of confectioners' sugar glaze; dip and decorate as directed.

Nutrition Facts 
1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.

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Chocolate-Dipped Meringue Sandwich Cookies

These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. 

• Total Time
  Prep: 1 hour + chilling
• Bake: 40 min. /batch + standing
• Makes
  7 dozen

Ingredients

• 4 large egg whites
• 1 cup confectioners' sugar
• 1/2 cup almond flour
• 2/3 cup sugar

GANACHE:

• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1-1/4 cups heavy whipping cream
• 1 tablespoon light corn syrup

TOPPINGS:

• 1/2 cup chocolate sprinkles
• 1/2 cup sliced almonds, finely chopped and toasted
• 1/2 cup sweetened shredded coconut, finely chopped and toasted

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Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #805 round pastry tip. Fill bag with meringue. Pipe 1-in.-diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Using a finger moistened with water, smooth tops of cookies.
4. Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets.
5. For ganache, place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally.
6. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #802 round pastry tip. Fill bag with chilled ganache. Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.)
7. Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) Dip in toppings as desired; place on waxed paper and let stand until set. Store in airtight containers at room temperature.

Nutrition Facts
1 sandwich cookie: 59 calories, 4g fat (2g saturated fat), 4mg cholesterol, 6mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

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Berry-Almond Sandwich Cookies

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. 

• Total Time
  Prep: 30 min.
• Bake: 10 min. /batch + cooling
• Makes
  3 dozen

  

 

Ingredients

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups ground almonds
• 3/4 cup raspberry filling
• Edible glitter or confectioners' sugar

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Directions

1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
2. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes.
3. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
4. Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.
   

Editor's Note
Edible glitter is available from Wilton Industries.

Nutrition Facts 
1 each: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.

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