Customer Users can finally get the Gingerbread Man Cookie Recipe they've been dreaming about. Christmas baking wouldn't be complete without a batch of these cute Gingerbread Men. They are fragrant with ground ginger, cinnamon, nutmeg and cloves; the amount of which can be adjusted to suit your own individual taste include carrot cake Cupcakes, Cheesecake with Berries, Chocolate Coconut Truffles, Cranberry Pecan Muffins, Crème Brulee, Pavlova with Fresh Berries, Pound Cake, Chocolate Chip Cookies, Chocolate Fondue, Coconut Macaroons, Espresso chocolate Mousse, Flourless chocolate cake, Lemon Ricotta Souffles, Mint Chip Ice Cream, Chocolate Meringue Kisses and many more delicious and healthy these recipes go to <a href="http://www.nilwalasat.com/cookiesrecipe">http://www.nilwalasat.com/cookiesrecipe</a>

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0:00 beans dumb
0:06 hi I'm Stephanie horse cave Jory baking dot com
0:10 today we're going to make gingerbread man this is a really
0:14 popular cookie for the holiday season and it's really fun to make it with the
0:18 kids
0:18 so we're going to start by making the dough I'm for the dry ingredients
0:22 in a large bowl place three cops that stop 390 grams
0:27 white all-purpose flour you may know that is plain flour
0:31 into that I'm going to add three quarters of a teaspoon
0:34 a baking soda half a teaspoon salt now like to use a kosher salt here
0:39 and then we're going to add a lot alike really warm spices
0:43 there we always think I've when we think gingerbread
0:46 I'm 2 teaspoons ground ginger 1 teaspoon ground cinnamon
0:51 cordova teaspoon ground close and a quarter teaspoon of ground that make
0:56 now you could really I'm very
1:00 the spices I mean if you don't like not maker
1:03 you could leave that I love her put last stand but this is a good dammit
1:09 to start with so I'm just going to whisk or you could see if all this together
1:15 you just want to make sure that the baking soda and all the spices are mixed
1:19 into the flour
1:20 K
1:26 up and then if you have a stand mixer like I do I'm just shoot your paddle
1:31 attachment or you could just use a hand mixer for this
1:33 I'm you will start with a half a cup Potter which is a 113 grams
1:39 and have it at room temperature I like to you see
1:42 unsalted butter if you're using now salted butter I might cut back a little
1:47 on that salt
1:48 on that you added the flower so I'm just gonna beat this until its stock
1:53 nice and creamy and sweet
2:08 K scrape down as you need to
2:12 and next we need down
2:16 half a cop which is a hundred grams and granulated white sugar
2:21 sweeten it up a bit and going to beat this media medium-high speed until
2:26 slightly
2:26 of each couple minutes
2:39 K
2:39 so just scrape down your sides
2:43 and then we're going to add
2:48 one large a can have that at room temperature and I'm just gonna beat that
2:52 in
3:13 and earn extra ingredient
3:15 is molasses we're going to add two-thirds of a cop which is a 160 no
3:20 leaders subclasses
3:21 I'm first when you measure of molasses is a good idea
3:27 she just spray the inside your cup first with one of those non-stick spray is
3:30 concern that way
3:31 it doesn't stick to the sides its easy comes out easily
3:35 and I'm using I'm a light molasses
3:38 Amundson more milder flavor than the dark molasses and I like to use on Sol
3:43 ferred
3:44 I'm grammas this is a very popular brands very good
3:48 so keep that in mind what you're looking for
3:53 because there's lotsa choices I've
3:57 different types saw offered on so offered
4:00 light/dark and of course if you like hey
4:04 a stronger flavor to your gingerbread you could go land
4:08 ahead and use a darker molasses him
4:16 gonna beat that and
4:27 K and now I'm just going to add the flour I'm going to add that in a couple
4:30 additions because they're so much flour and you don't want that
4:33 flying up in your face so just added you know maybe a third a bit
4:37 beat that and then at
4:41 rest
4:56 and a little more
5:17 to really smell the molasses and all those wonderful
5:20 spices K
5:25 now
5:29 scan and the rest to the flower
5:52 okay and that's it it's a fairly simple doj
5:55 mix-up now we're going to
6:00 we need to chill this Joe because we're gonna roll it out
6:04 so you wanna quite firm so it doesn't stick
6:09 to the counter and then you want the cookies to keep their shape
6:13 and their break so it has to but the
6:17 don't just have to be chill kids
6:21 gonna out here on the counter
6:42 K scanner gathered into a ball
6:45 and
6:50 just roughly cut it in half take peace have
6:57 plastic wrap Britain Center
7:01 just gonna make around up
7:06 that %uh she's here if we i'm
7:11 roll out the dough into smaller sections is allotted dole to roll out in one big
7:16 circles so see here we divided up
7:21 me
7:24 and then into the fridge this will take several hours or you could even chill it
7:29 overnight
7:30 fridge okay RDO has now I'm
7:39 been chilled until firm so we need to roll it out
7:43 cell just
7:48 you need to flower flower your surface pretty well
7:51 you know what the gingerbread dough to stick
7:55 and then
7:58 flower you're rolling p.m. I'm gonna roll this out about a quarter of an inch
8:04 which ok what happened centimeter and
8:08 just keep lifting and if you need to
8:11 I'm add more flour slipped in turn you want to do that so it doesn't stick
8:17 feed if I just left here in just kept rolling over probably stick to the
8:21 counter and then when you cut out the cookies its
8:23 a real mass trying to get lift them onto the
8:27 your baking sheet now you will need a couple baking sheets
8:32 and you can line with parchment paper
8:35 or you can just bother them are lightly spray them with their
8:39 non-stick spray and of course you need
8:47 a cookie-cutter were making gingerbread man
8:53 but really this is a a nice seasonal dole for the fall
8:57 you could for Halloween you could make pumpkins
9:00 or now ghosts you could do that
9:04 for me
9:09 it also use it to for Christmas to all kinds a Christmas ornament
9:13 shapes but we're going to the classic gingerbread man
9:18 kids seem to love that place my kids did
9:21 or and still do okay staunch gotta rolled out
9:27 and just checking make sure it's not sticking
9:30 then I'm going to I got my classic gingerbread man
9:34 can get metal you get plastic cutters
9:37 like this whatever you have and
9:40 I like lightly floured and pressed down
9:44 and then if you have a lot of lower on the bottom you could just take a pastry
9:49 brush in lightly brush of that extra flour
9:52 and then just place it on your baking sheet now we want to space some
9:58 a couple are inches apart a five centimeters just in case a spread
10:04 just
10:07 keep cutting
10:18 so as you can see I am I'm making
10:22 big gingerbread man so I can only fit 6
10:25 on a my baking sheet now if you want to
10:29 we're gonna decorate these after with
10:32 say with frosting I'm if you want to choose raisins for our lives in all that
10:37 your current you could put those on now
10:40 I'm if you wanted you could use these as a gift on
10:43 tag or even as ornaments so what you need if you want to do that is to take a
10:48 legal round 4-under shoes me and wanted these sound
10:52 tips and just put it in the top
10:55 like so and you get a little ring
10:58 and that way you can look but like a ribbon or something after
11:03 you're finished decorating them so what are you going to do with someone to
11:07 cover these and put them in the fridge
11:09 well we don't want is when they go in the oven for the gingerbread man to lose
11:12 their shape cuz
11:13 if if the dough has become soft they will spread which we don't want to do
11:17 so if you put them in the fridge for about 10 minutes that a firm that up to
11:21 you won't have that problem
11:23 so while I put these in the event I'm for
11:26 sorry in the fridge preheat your oven to 350 degrees Fahrenheit which is a 180
11:31 degree Celsius
11:32 so now are a gingerbread men have chilled a little
11:40 and ready to be baked so as you can see what I did while I was chilling nieces
11:45 gather up the scraps and rolled oats more
11:48 I'm gingerbread man I'm going to place those in the refrigerator well these are
11:53 breaking
11:53 so we want a big tease some depending on the size of your gingerbread man
11:57 anywhere between say
11:59 eight and 12 minutes what you wanted them to be firm
12:02 and just starting to brown ol just
12:06 fairly tinged with brown around the outside edges
12:24 care gingerbread man turnout John
12:26 as you can see there barely tinged with brown around the outside edge
12:31 now keep in mind that the longer you bake these
12:36 the more Chris and crunchy they will become this
12:39 gives you a really quakes of gingerbread so if you preferred like a little more
12:44 crispy
12:45 then just make them a little longer so I'm leave the rate like this
12:50 for couple minutes until the gingerbread man firm up a little and then just use a
12:54 spatula and transfer them to a wire rack to cool completely
12:58 and then I'm just continue to bake the rest of your cookies
13:03 and then once everything's cool we will make the frosting
13:06 so now we're going to make a basic buttercream frosting
13:11 to pipe on our gingerbread man
13:14 so if you have an a stand mixer use the paddle attachment for this or you can
13:18 just use a hand mixer
13:19 and start with a half a couple bob potter which is a photo 113 grams
13:24 and have that at room temperature going to cut it up
13:27 into just large chunks consented Ola
13:31 be doing lines here so I'm just going to beat this just in to a place in creamy
13:36 and smooth
13:46 okay and you will need
13:51 two cups which is about 230 grams
13:55 up confectioner sugar or you may know that is powder icing sugar
13:59 and see if that because they're
14:02 I future tense de Villota Lampson we don't want tax we won our
14:06 frosting be nice and smooth so I'm going to add this
14:10 I think when the couple not all at once
14:14 maybe half and started
14:18 Los beat at low speed if you just want to get it all mixed and we don't want
14:21 that
14:22 sure to come up in their face
14:41 run at the rest to the sugar
14:43 that in slowly
15:13 now I'm going to add dow 1 teaspoon
15:16 a pure vanilla extract just a given night a little bit of a play but now if
15:20 you didn't want to flavour of frosting with the mail you can use like
15:24 on orange extract would be very nice for 11 with the ginger flavor Gingerbread
15:29 flavor that would be nice
15:30 and then along with one-and-a-half tablespoons to be there are like cream
15:34 or even a milk
15:35 and then
15:41 I'm gonna be pissed some fairly low speed just until a it's all mixed
15:44 together and then
15:45 increase your speed to medium medium high and be for 3-4 minutes just until
15:50 to really like
15:51 and floppy and a pipe inconsistent
16:06 okay work done this is what you're looking for
16:10 just a nice fairly
16:14 sick kinda like whipping cream I guess she would say and what I always have on
16:19 hand is a little extra
16:21 licensure in a little extra milk just
16:24 and K should have to kinda battle if it's too thin and a little sugar
16:27 toothpick
16:28 at a little more male just a tree get it she can pipe it easily
16:33 and now I'm going to leave the icing white
16:37 if you want you could cram colored
16:40 if you would prefer that with different colors if you're having the kids help
16:46 you then you might want to outdo all different colors
16:49 say 10 don't like different things so I'm
16:53 I'm going to use a piping bag Friday's disposable ones
16:57 we could just use a ziploc bag and just don't cut the end of it and I'm just
17:01 using
17:01 fairly small plane to man
17:07 just fold back to Bay kinda just hold it
17:10 and put and racing
17:15 Buch disposable bags like this important different callers
17:23 and let the kids have fun with this thing seemed to enjoy it man you could
17:27 have all kinds and
17:29 different sprinkle sir that they could use as well
17:32 think tenderly like to put lotsa sprinkles
17:36 and them just Press see icing down to the and to see it
17:41 come out the bottom Excel
17:45 and then folded and twist it cuz you what you want to get rid of
17:50 any air pockets in Europe frosting
17:53 and then really you can kinda do whatever you want here
17:57 the one point I would make if you are doing going to do gift tags are or hang
18:01 these up on a tree and you've done this one with the whole
18:04 I would bake them a little longer than normal to want them quite Chris
18:09 you don't want kinda falling apart on you so then
18:12 I'm just a simple thing is just to
18:16 I'm pipe I use and big smile
18:23 then we could spikes and buttons
18:29 and then if you wanted to know if you use a small enough playing
18:34 chip you could go round the
18:38 outside like this because I find
18:42 kids like icing so they tend to want a little bit I seen in every bite
18:50 such just a basic
18:54 I'm way to do it have fun with it and you
18:58 let the arts and writing cover and store these for several days
19:01 so until next time i'm stephanie horse cave during baking dot com
19:05 beans delusions
19:13 dumb