Gingerbread is a holiday tradition for many families. McCormick offers three ways to use their recipe for gingerbread cookie dough. Your kids will love the gingerbread men. But if you are like me, you’ll adore the Gingerbread Whoopie Pies with Lemon Creme. Let’s start with the dough…
Gingerbread Cookie Dough
Prep Time: 20 minutes
Refrigerate: 4 hours
Ingredients:
- 3 cups flour
- 2 teaspoons McCormick Ground Ginger
- 1 teaspoon McCormick Ground Cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon McCormick Ground Nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
Directions:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap.
- Refrigerate 4 hours or overnight.
Image: Courtesy of McCormick
Gingerbread Men
Directions:
- Prepare 1 recipe Gingerbread Cookie Dough as directed.
- Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cookies with Colorful Royal Icing or as desired.
Makes 2 dozen. Decorate with Colorful Royal Icing. Recipe and decorating ideas can be found at McCormick.com.
White Chocolate Kissed Gingerbread Cookies
Ingredients:
- 1 recipe Gingerbread Cookie Dough (above)
- 60 white and milk chocolate swirled kiss-shaped candies
Directions:
- Prepare 1 recipe Gingerbread Cookie Dough as directed
- Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days.
Makes 5 dozen.
Image: Courtesy of McCormick
Gingerbread Whoopie Pies with Lemon Crème
Ingredients:
- 1 recipe Gingerbread Cookie Dough
- 1 jar (7 ounces) marshmallow cream
- 1/4 cup (1/2 stick) butter, softened
- 4 ounces (1/2 package) cream cheese, softened
- 1 teaspoon McCormick Pure Lemon Extract
- 1 cup crushed peppermint candies
Directions:
- Prepare 1 recipe Gingerbread Cookie Dough as directed.
- Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
- Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. Refrigerate whoopie pies between layers of wax paper in airtight container up to 5 days.
Makes 2 1/2 dozen.
Flavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.
You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit McCormick.com for the recipes.
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