Twice-as-nice Holiday Treats!

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Find more gingerbread treats at McCormick.com.

Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

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
1 teaspoon McCormick Pure Vanilla Extract

In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar 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 thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Heat 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 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

 

Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

1 package (2-layer size) chocolate cake mix
1 package (4-serving size) chocolate instant pudding mix
4 eggs
1 tablespoon McCormick Ground Ginger
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips
nonstick baking spray with flour

Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.

Pour into 10-cup Bundt pan prepared with nonstick spray.

Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.