All the kids in our family used to get together and make these cookies at our house every year; now we do it at the Carlo's factory.
Ingredients
Makes about 16 sandwiches
FOR THE COOKIES:
FOR THE FILLING:
Step 1
1. In a large bowl, combine the flour, baking soda, salt, and spices; set aside. In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy. Add the egg and mix to combine. Add the molasses and mix to combine, scraping down the sides of the bowl once if needed.
Step 2
2. Working in three batches, add the dry ingredients, mixing between each addition until just incorporated. Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours. (Dough can be made up to 1 day ahead.)
Step 3
3. Preheat the oven to 350°F. Remove the dough and cut it in half. Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly. Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick.
Step 4
4. Line a baking sheet with parchment paper. Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets. (If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake.) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes. Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely.
Step 5
5. Meanwhile, make the sandwich filling. Beat together the butter, vanilla, and salt until fluffy. Add the confectioners' sugar in 2 batches and beat on low speed until incorporated. Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed. Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie.
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Reviews (4)
Back to TopAs a previous poster noted, the dough is very dry, almost short bready. It can be a bit of a pain to roll, but the results are well worth the effort, as the cookies are soft and just sweet enough with the frosting. At the other previous posters' suggestion, I cooked them for 10 minutes, and they were just about perfect. Because I didn't have cloves, I upped the ginger and added 1/8 more tsp allspice, and they were still delicious. I will definitely make these again.
mnemosyn
Washington, DC
12/26/2016
I thought these were fantastic. I agree with A Cook from Niagra Falls on the time. I actually cooked mine for around 10 minutes (my oven runs hot) because otherwise they're too crispy to turn into sandwiches. The flavor was fantastic.
eavers
12/22/2015
I found this recipe to be off base with the amount of liquid; one egg was not enough. I used two and I think could have actually used three. The dough was very dry and difficult to work with
pecheeva1
Everett, MA
1/14/2014
I made these cookies (without the filling) for my niece's school and they were really good. I ended up having to make two batches because the smell brought everyone out of the woodwork to taste. I would recommend you stay closer to 12 min. however because they turn out too hard otherwise. This recipe will for sure be a keeper at our house.
Anonymous
niagara falls, ONT.
12/13/2013