| Level: | Easy |
| Total: | 46 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 11 min |
| Yield: | about 85 (1/8-inch) thick, 3-inch gingerbread men |
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground white pepper
- 1 teaspoon dry mustard powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened slightly
- 3/4 cup dark muscavado sugar
- 2 tablespoons milk
Instructions
- Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.
- On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
- Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
- Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.
- Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.
Nutrition Facts
| Serving Size | 1 of 85 servings |
| Calories | 38 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 20 mg |
Reviews
The spices sound barbecue jazzy in this recipe, and having read all comments, I might risk expending “12 Tablespoons” (like “The Twelve Days of Christmas”?) of butter on a recipe that has some, shall we say, binding issues!
You are lucky I will try them consitering you were missing 2 ingridients
My 5 year old, husband and I loved these. I’m not a baker. Made these to replace a gingerbread cookie that my daughter made at school that she lost. I read over the reviews and followed a suggestion of adding 1/4 cup molasses, but as I was blending it, it still was too thick. I added another 1/4 cup (to agree with the 1/2 cup suggestion from another reviewer and added an egg as others suggested too. Perfect. The cookies came out soft and spicy, which I think the spice level is what I love about them. I will make them again. My husband was impressed for them being my first cookie I baked.
Nasty!!!!!!!!!!!!!!!
This was really disappointing. I did read that ingredients were missing and it really was needed. It was crumby and really spicy! Sorry Bobby Flay but not the best (at least at writing out the recipe.)
I LIKE IT OK.
it’s too bad the recipe was not written correctly. this is a great cookie when you add the egg and molasses. i did 1 egg and 1/4 molasses and it was just right, not overly sticky. the cookies came out great and the taste is fantastic. it’s too bad FN does not check the recipes more closely. this is not the first time i have seen a big discrepency between the recipe made on tv and the posting on the web site.
Ok, I was going to make this recipe but will pick another if all of the ingredients aren’t listed.
I added one egg and a 1/2 cup dark molasses. It was AWESOME!!!!! I make gingerbread cookies every year and this is by far my FAVORITE recipe! I am so glad I read the reviews before I make anything off the website, because I would have missed out on a real gem of a recipe if I went by only the star rating. I would describe the taste as gingerbread for the discerning palate. Great spicy kick with a sweet chewy cookie!
But it is very sticky, freezing it in sheets ready to cut is the way to go.
But it is very sticky, freezing it in sheets ready to cut is the way to go.
relax out there – you really think bobby is the one sitting down and posting the recipes? it was a simple error