I can’t be the only one who has trouble finding a decently shaped gingerbread man cookie cutter. They’re either too big or too small, too detailed or not detailed enough, or horrifically bent and misshapen. This year I settled on a plain cutter, though I was sorely tempted by these ninjabread men.
I’m a member of the minimalist school of gingerbread man decorating. Sometimes I don’t decorate them at all, and sometimes I give them two or three buttons. Comparatively, these borders and expressions are pretty elaborate. One of these days I will work my way up to a full-fledged gingerbread house.
I thought this gingerbread recipe was especially good. The cookies are strongly flavored and not too sweet. Even when thoroughly chilled, the dough is soft to work with. I would recommend 1) making the dough and chilling it overnight, 2) rolling out portions of the dough and cutting the cookies, and 3) freezing the cut dough sheets before removing the cookies. If you try to move the cut shapes while the dough is at room temperature, you’ll end up with torn or distorted cookies. The finished cookies will stay crisp for nearly a week- perfect for shipping and holiday snacking.
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