1 cup unsalted butter (230 g), plus 3 tablespoons, room temperature
⅓ cup dark brown sugar (65 g), packed
¼ cup molasses (70 g)
1 large egg yolk
1 teaspoon McCormick® vanilla extract
3 cups all-purpose flour (375 g)
½ teaspoon kosher salt
½ teaspoon baking soda
2 teaspoons McCormick® Ground Cinnamon
1 tablespoon McCormick® ground ginger
½ teaspoon McCormick® Ground Nutmeg
¼ teaspoon McCormick® Ground Cloves
¼ teaspoon McCormick® ground allspice
powdered sugar, for dusting
Cranberry Cream Jam
1 cup fresh cranberries (140 g)
¼ cup water (60 mL)
¼ cup granulated sugar (25 g)
1 lemon, zested
½ lemon, juiced
¾ cup mascarpone cheese (75 g)
Nutrition Info
Calories 318
Fat 17g
Carbs 36g
Fiber 2g
Sugar 13g
Protein 4g
How to Make It
1. Step
In a large bowl, whip the butter, brown sugar, and molasses together with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg yolk and McCormick® Vanilla Extract and mix until incorporated, about 1 minute.
2. Step
Add the flour, salt, baking soda, McCormick® Ground Cinnamon, McCormick® Ground Ginger, McCormick® Ground Nutmeg, McCormick® Ground Cloves, and McCormick® Ground Allspice and mix on low speed until the dough comes together, about 3 minutes.
3. Step
Divide the dough into two portions and shape into discs. Wrap in plastic wrap and refrigerate for 20 minutes.
4. Step
Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
5. Step
Meanwhile, make the cranberry cream jam: In a medium pot, combine the cranberries, water, sugar, lemon zest, and lemon juice. Bring to a simmer over medium heat. Cook for 8–10 minutes, or until the cranberries are tender enough to mash. Mash the cranberries with a spatula or a wooden spoon and stir until thickened to a jam-like consistency. Remove the pot from the heat and let cool for 5 minutes, then stir in the mascarpone cheese until smooth. Set aside until ready to assemble the cookies.
6. Step
Working with one disc at a time, place the dough in between 2 sheets of parchment paper and roll out to between ¼–½-inch-thick. Use a gingerbread person cookie cutter to cut out cookies, gathering and re-rolling the dough scraps to cut out more. You should have about 30 cookies (make sure you have an even number).
7. Step
Using a ½-inch heart, circle, or diamond cookie cutter, cut a shape out of the center of half of the gingerbread people to create a small window. Transfer the cookies to the prepared baking sheets, spacing evenly.
8. Step
Bake the cookies for 10–12 minutes, or until the edges are golden brown. Remove from the oven, transfer to a wire rack, and allow to cool completely, about 10 minutes.
9. Step
Assemble the cookies: Dust the cookies with the cut-outs with powdered sugar. Spread 1½–2 teaspoons of the cranberry cream jam over the center of the cookies without the cut-outs, then place the cut-out cookies on top of the jam-covered cookies to make cookie sandwiches.
10. Step
Leftover cookies will keep in an airtight container in the refrigerator for up to 1 week.
