Jumbo Gingerbread Folk

Jumbo Gingerbread Folk via Sweetapolita

Gingerbread, in any form, makes me genuinely happy. And nostalgic. And as much as I get tempted to create weird and wonderful gingerbread confections, in my heart I feel compelled to embrace the utmost in tradition and go with the classic holiday cookie: the gingerbread man . . . or woman. Heck, let us just call them gingerbread folk. Timeless, tasty and so darn cute.

What I love about vintage gingerbread folk is that they are actually sort of girly and boyish all at once. My inspiration for these cookies (not that the holidays alone aren’t enough gingerbread inspiration) came from this adorable little guy whom I spotted on Pinterest awhile back (originally from here). I just can’t get enough of him. So my cakelets and I created some classic gingerbread folk, but rather than create a whole village of small ones, we decided to do something different and create a jumbo version . . .

Jumbo Gingerbread Folk via Sweetapolita

Cakelet approved! As I sat down to source a jumbo cutter, I remember when we created the Little Hands Sugar Cookies last year, we simply made a template out of cardstock and then I cut the dough using an x-acto-style knife. It worked so well, that I figured we could do the same with the mega gingerbread man. (That being said, you could do that with any shape you like.) So we made ours about 8″ x 11″, which was perfect for printing the template straight from the computer.

Jumbo Gingerbread Folk via Sweetapolita

The dough itself is my go-to gingerbread recipe, and dare I call this my Perfect Gingerbread Cookie recipe. It’s spicy, dark and rolls like a dream. It bakes up with a slight crisp around the edge, but the remainder of the cookie is semi-soft. (If you over-bake they will be dry and crispy). I use cooking molasses, which is a very robust molasses (not as robust as blackstrap, but a mix of fancy and blackstrap). It also makes for handsomely dark gingerbread men, but if you’re not into strong molasses flavour, you can always use any molasses you like. I should mention that, I’ve tried many-a-gingerbread-dough, and this recipe is a hybrid of what I liked about each one. If you chill, chill, chill the cookies will keep their shape nicely, but (unlike sugar cookies) they will expand a tad.

With a quick snip of the shape from the cardstock, you can then cut around the template, pop it onto your baking sheet (1 per sheet in this case), chill and bake. Since they’re so big (the recipe makes 7 total), hand-cutting isn’t really that tedious. I’ve included the template I used, but honestly you could even draw your own if you prefer a slightly different shape. You can even have your kids draw their own and you can cut out and bake their own version. Either way, this is such a fun project for kids (big and small).

Our cakelets loved this and it kept them busy for the longest time (yes!). I used two resealable plastic bags for royal icing then filled some cupcake liners with an array of chocolate chips, dragees, sprinkles, candy canes, jelly dots, and more and let them do their thing.

Before they started, I printed a bunch of the templates for the girls to colour, just for fun and to possibly design their cookies. Reese opted for a super-classic and conservative design, and followed her paper design to a tee.

Neve opted to ditch the design and went balls-to-the-wall topping-happy with her cookie. We all had a giggle about this, and thought –with all of that candy piled on there–her cookie won the prize for the most delightful and delicious looking. ♥

Happy Jumbo Gingerbread Folk!

Just when I thought our cookies were jumbo, I came across this cutter decoration last night while at my local HomeSense. I almost died. My heart literally skipped a beat! That would have been the best $49.99, I’d ever spent. Sadly it would never fit in my car.

Jumbo Gingerbread Folk via Sweetapolita

For now, we’ll stick with the not-as-jumbo version. I kept my decorations pretty simple: royal icing swirls/eyes/mouths, jelly dot buttons and cheeks and candy heart noses. ♥

The Perfect Gingerbread Cookie

Yield: 7 jumbo gingerbread folk (8" x 11")

A dark, robust and spicy gingerbread cookie with a slightly crispy edge and semi-soft center. This cookie dough rolls like a dream and is ideal for cutting gingerbread folk, or any other desired shape.

Ingredients

  • 7 cups (910 g) all-purpose flour
  • 4 teaspoons (12 g) cinnamon
  • 4 teaspoons (12 g) ground ginger
  • 1-1/2 teaspoons (11 g) salt
  • 1 teaspoon (6 g) baking soda
  • 1 teaspoon (3 g) ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup (227 g)(2 sticks) unsalted butter, at room temperature
  • 1 cup (235 g) packed dark brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, cold
  • 1-1/2 cups (355 ml) cooking molasses*
  • 2 teaspoons (10 ml) pure vanilla extract

Instructions

  1. In large bowl, sift together flour, cinnamon, ginger, salt, baking soda, cloves and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until fluffy and pale, about 5 minutes. Reduce speed to medium and beat in eggs one at a time, scraping sides of bowl between additions. Add molasses and vanilla and beat until completely incorporated.
  3. Reduce mixer speed to low and add flour mixture until thoroughly combined, about 1 minute. Dough should be soft (not dry or crumbly) but not sticky. If sticky, add a few tablespoons of flour until desired consistency is achieved.
  4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for at least 2 hours.
  5. Remove one disc and remove plastic wrap. Place on top of a large piece of lightly floured parchment or wax paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.
  6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.
  7. Preheat your oven to 350° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 30 minutes, or freezer for 15 minutes (or more).
  8. Remove from fridge, and cut your shapes using the cutters or template of choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake for 7 minutes, tap tray on counter, and return to oven, rotating tray. Bake until edges just start to brown, about 6 more minutes. Be careful not to over-bake, or cookies will be dry.
  9. Cool sheets on wire racks for 20 minutes, then gently remove cookies and place on wire racks to finish cooling. If cookies are too fragile, you can cool completely on trays.

Notes

*Use cooking molasses for a more dark and robust gingerbread cookie, or if you prefer a lighter tasting gingerbread, use fancy/unsulphured molasses.

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Royal Icing

Ingredients

  • 3-3/4 cups (454 g) confectioners' sugar
  • 2-1/2 tablespoons (20 g) meringue powder
  • 1/3 cup + 1 tablespoon (90 ml) water, plus more for thinning
  • Flavouring/extract to taste (nothing oil-based) such as, almond extract, rosewater, vanilla extract (clear if you want the icing to remain very white), etc. optional

Instructions

  1. Use a paper towel to wipe the bowl of an electric mixer and a rubber spatula with a few drops of lemon juice. Add all of the ingredients into the bowl and fit the mixer with the paddle attachment.
  2. Mix ingredients on low-speed for 12 minutes.
  3. Add very small increments (1 teaspoon at a time) of water until desired piping consistency is achieved.
  4. Keep royal icing covered with plastic wrap at all times. Can be stored covered with a damp cloth and plate (same diameter as top of bowl) on top in bowl in refrigerator for up to 3 days.
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Sweetapolita’s Notes:

  • Here’s the Jumbo Gingerbread Man template. Simply print this onto standard 8.5″ x 11″ thick white paper (I used a basic card-stock) and then cut around the outline. This is also a great template to print for kids to colour. I found this template on a teacher’s resource site, where you can find countless other ideas.
  • Removing the large cookies from the baking sheet can be tricky, so I use this (and for all of my cakes): Wilton Cake and Cookie Lifter.
  • For tips and photos on rolling dough, you can check out a past post, Steps to Making the Perfect Sugar Cookie {and Cookie Pop}.
  • For piping the eyes, mouth and swirls, I used royal icing in a small piping bag fitted with a plain round #3 tip.
  • I secured the jelly dots and hearts with a dab of royal icing.

Good luck & enjoy!

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Comments

  1. says

    I so love your posts Rosie because it’s impossible not to read them without a huge smile on my face! And I am very keen on Neve’s technique of putting as much icing and candy onto the poor gingerbread man as possible ;)

  2. says

    These are so adorable! I wouldn’t have thought to cut a shape out on card stock and then trace it onto the dough. What a good idea! Can’t wait to try that with some other shapes. And I really love that you used the word “Folk” instead of “Men” or “People”. I’m not sure why, but I do. :)

  3. Vanessa Rivera says

    I have been waiting patiently for you to put this recipe up. I am going to do this for the kiddos on Christmas Eve! Thanks for the great idea!! :)

  4. says

    Oh my god Rosie, these are lovely. You’re a genius! I would have never thought about making some jumbo gingerbread folks. I think these make some great Christmas gifts too. :) You surprise me everytime!
    Just a little question, what can I use to substitute the meringue powder? I can’t find it where I live.
    Congrats on the post, it’s one of my favourite! xo

  5. Flor Rodriguez says

    These are so adorable! Wow. Just wow. Also, Reese’s gingerbread cookie has some pretty nifty eyelalashes and eyebrows.

  6. Leslie Gagne says

    Love the post! The girls look like they are having a blast making and decorating these giant gingerbread men. Oh, what fun!

  7. Fanny says

    Thanks Rosie for posting this ginger bread cookie recipe. I have been waiting for it. I know I could have found hundreds on the web somewhere but i wanted to use yours. I saw the giant ginger bread cookie cutter at home goods a couple of weeks. I would have bought it but I don’t have an oven big enough for it. Have yourself a wonderful time this holiday.

  8. Patricia says

    Thanks Rosie for sharing us these wonderful and delightful. Since i made gingerbread the other day, now i love any recipe with molasses . Definitely i have to make these cookies with my three boys. I´m sure that we will enjoy them.
    I love your posts ,always they make me happy.And your pictures are so professional.

    Greetings from spain,
    Patricia.

  9. Becca- Cookie Jar Treats says

    I could never imagine making a gingerbread man that ginormous! Man oh man would I have a ball eating that thing :)

  10. says

    These are too cute!!

    When I saw your photo of the giant gingerbread man I had to do a double take! I took almost the EXACT same photo when I was at my local Home Goods in New Jersey and posted it to my Facebook page. I kind of kicked myself for not getting it, but I really don’t have a ton of storage or wall space! ;)

  11. Roshini says

    Oh your jumbo ginger folks are lovely and the kids too. Thanks for the great idea, on “How to keep the kids busy as LOOOONG as possible on Christmas eve” !!! ;)

  12. says

    Hi! I just found your website randomly and I loooove it! Very nicely done! I’m currently in my third and last year of training as a pastry chef in Germany and will certainly be coming back to your site for more!

  13. Julie says

    These are adorable! Is your recipe also good for making gingerbread houses? I’ve been looking for a good “edible” gingerbread house recipe.

  14. Larissa says

    First – your cakelets are adorable! Second – LOVE the jumbo gingerbread cookies! Third – Do you think jumbo sugar cookies would work as well? My daughter loves to decorate cookies, but it takes so long to do all the “regular” sized ones. I could have her do a few big ones and be done with it. Maybe use them as gift toppers (wrapped in celophane, of course)! Or have her and her cousins decorate their own giant sugar cookies at her birthday party. Oh the possibilities!
    I always love mini things, but super-sized just really works here. Thank you for sharing your kids and such amazing ideas/recipes!
    (sorry for rambling!)

  15. Renee says

    Would it be okay to use light brown sugar? I have a ton of it already and don’t want to have to go out and buy the dark brown sugar for this if I don’t have to! Thanks!
    Renee

  16. faigy says

    those look adorable – and that giant cutter is awesome, would you mind letting me know which homesense you spotted it in – I would absolutely love to get my hands on that!
    thanks!

  17. says

    This is one of the cutest posts I’ve ever seen. Love those gigantic gingerbread men. Can’t tell who’s more adorable–your little girl, or the huge cookie she’s holding! Wonderful.

  18. says

    Your gingerbread folk are darling and I am smitten! I made a 9-inch grandma gingerbread cookie (with a cutter) to go along with the grandchildren size cookies, but I think next time the grandkids will each get a giant one!
    Gorgeous photos!

  19. says

    Hi :) I’ve never commented on sweetapolita before, although I’ve lurked for quite some time. Too intimidated by the amount of comments to scroll through to get to the bottom! But then I saw the picture of your baby girl and the ginormously aweeeesome gingerbread on pinterest and thought, well, now’s a better time than never! Love this. Now I’ll be counting down the days to Christmas. #radpost

  20. Samantha says

    My boyfriend bought me the Giant GingerBread Man! It was our second date and we were going to go bowling. He told me to look in the back seat of his car and it was there! It was like OMG! I must say it is a great conversation starter. And we are selling my house and when we have open houses people ask more about the GIANT gingerbread man then the house itself! lol

  21. jasmine says

    I loved the idea and the recipe, so I would like to make it, but I would have to transfer it to the other town (by train). Whether it will crack or crumble during the trip? :)

  22. Michael says

    I love gingerbread cookies. Make them every year. And every year I am disappointed with the results. They spread into unrecognizable shapes; they are mushy; some are like crackers. So now I’ve got to try your recipe.
    My question: how many smaller, more standard size gingerbread folks will this recipe make? I’m thinking I should cut this recipe in half. Will that be possible and still get similar results as you?
    Thank you!

  23. Morgan says

    I was just wondering what size dowels you used for rolling. I can’t wait to try these! & Great pictures by the way. :)

  24. lily green says

    Hi, can you please tell me which homesence you saw the gingerbread cookie cutter at? I live in Canada. Thanks so much. Have a blessed Christmas!

  25. Mari says

    Thank you for this fabulous holiday project and recipe! I spent this afternoon having a Christmas Eve Day jumbo gingerbread folk decorating party with my daughter and her best mate. Loads of fun memories made! Happy Holidays!

  26. Janie says

    Love these giant Gingerbread Folk!
    I just have to make these this year for my 2 grandsons, they will love them!
    Nice new site design too ;)

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