FAQ About Gingerbread Men Cookies

Gingerbread dates from the 15th century, and figural biscuit-making was practiced in the 16th century. The initially reported occurrence of figure-formed gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and introduced in the similarity of a portion of her significant visitors which brought the human state of the gingerbread treats.

• Flour
• Ground Ginger
• Ground Cinnamon
• Ground Nutmeg
• Baking Soda
• Salt
• Softened Butter
• Brown Sugar
• Molasses
• Egg
• Vanilla Extract

They harden when they are out so don't remove them from the tray for around 10 minutes then cool on a wire rack after that.

Gingerbread cookies should be soft on the inside but crispy on the outside.

• Cool your dough for at least 2 hours prior to rolling it out.
• Do not overwork the dough.
• Once you've rolled your dough out, take some time to figure out where to place your cookie cutters to optimize space.
• Cookies are best when they're not much more than a day or two old. Be sure to store them in an airtight container to keep them from drying out. 

Really good gingerbread cookies are tender with firm, crisp edges and a soft center.

It depends on the oven. Everyone know their oven better but it should be preheated to 180°C (350°F).

Cookies stay fresh covered at room temperature for up to 1 week.