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Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Roll out 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.
Bake 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 as desired. Store cookies in airtight container up to 5 days.
Mike | December 18, 2014
This is the best gingerbread!
Paula | December 21, 2015
Made for the first time last Christmas and it was the first recipe my sons pulled out this year. Of course, they had to throw in "don't use the glittery frosting this year though."
Kallie | December 09, 2013
This is by far the best gingerbread men cookie recipe I have found or used! Love it!!!!
Patty | December 05, 2014
Very tasty gingerbread men recipe that was easy to make!
Jennifer | December 15, 2014
I made these Gingerbread Men cookies for the first time and they turned out great and everyone loved them at my work's cookie exchange. The only hint I would give is to divide the dough into 3 disks before you put in fridge. It makes it easier to roll out!
Paula Vanwie | December 16, 2014
5 stars! I'll never make gingerbread men using any other recipe! My family is craving them and has been asking for them since last Christmas.
Mary | October 24, 2015
This is a great recipe for gingerbread you will actually want to eat. Makes perfect soft cookies (not suitable for building houses though).
Adrienne | March 28, 2013
I disagree with the "gooey" consistency. You have to follow the recipe exactly and refrigerate for time stated minimum of 4 hours. They came out perfect! I am so glad I found this recipe this will be our new family tradition to make these McCormick Gingerbread cookies for Christmas because both the kids and adults devoured every single cookie! It actually brought my family together because now everyone wants to know how to make them and we all got together to make them for the first time ever this year!
Jen | December 24, 2013
These were so easy to make and they are delicious ! Thanks McCormick
Karen Samford | December 10, 2014
Very tasty! I am actually finishing up right now. Using very small cutters so the first few batches came out fat/puffy and slightly unrecognizable. The more the dough got to room temp the better the cookies turned out. Dough was great to work with. Next time bigger cutters. This was my first time making gingerbread cookies.
Julie Wadlinger | December 12, 2015
I love Ginger bread cookies! If you don't follow directions to a T you are screwed! Keep in the refrigerator for the full length of time and you will be ok. Enjoy!
Lydia McGill | December 25, 2016
This recipe is absolutely delicious! The only reason why I gave it 4 instead of 5 stars is because the dough is very wet & gooey. It is almost impossible to even form into a disc in order to wrap in refrigerate it. You definitely need to add 1/8 to 1/4 cup more flour to it to make it manageable but it's definitely worth it.
Tameka | September 18, 2013
Very disappointed in this recipe. I make gingerbread men every year, but lost my recipe and tried this one. Once all ingredients were mixed it was the consistency of soup. I took advice in another review and added more flour. Once chilled overnight, I rolled out the dough and had less than 5 minutes to cut out shapes before it turned too soft and dough had to be chilled again before it could be worked with. I gave this recipe 1 star because the dough smells good, though I haven't eaten one of the cookies yet. They bake as very blonde looking cookies--not rich & dark like my lost recipe. :(
Cheryl Hanna | December 21, 2013