To get started, use the basic dough recipe to roll out a batch of Gingerbread Men. After baking, let the kids help pipe on simple vanilla frosting and decorate with traditional cinnamon candies or raisins. Then, using the same dough recipe, bake up White Chocolate Kissed Gingerbread Cookies, featuring a white chocolate striped “drop” in the center of the ginger cookie. Gingerbread Whoopie Pies with Lemon Crème round out the trio, with marshmallow and lemon cream sandwiched between two ginger cookies.

Gingerbread Cookie Dough

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

Preparation

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. 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.
3. Refrigerate 4 hours or overnight.
4. Gingerbread Men Prepare 1 recipe Gingerbread Cookie Dough as directed.
5. 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.
6. Bake in preheated 350°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 cooled cookies with Colorful Royal Icing or as desired.

Serves
Makes 2 dozen

Notes, Tips & Suggestions
Recipe and decorating ideas can be found at www.McCormick.com.

Preparation Time:
20 minutes

Refrigeration Time:
4 hours

White Chocolate Kissed Gingerbread Cookies

Ingredients

• 1 recipe Gingerbread Cookie Dough
• 60 white and milk chocolate swirled kiss-shaped candies

Preparation

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into
4. center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days.

Serves
Makes 5 dozen

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

Preparation

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
4. 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.

Notes, Tips & Suggestions
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 www.McCormick.com for the recipes.