Gingerbread Men Cookies
This gingerbread man cookie recipe is a classic holiday favorite. These easy holiday cookies are perfectly spiced with cinnamon, ginger, and molasses. They bake until soft and chewy with slightly crisp edges.
Ingredients
- 3 cups flour measured correctly (spoon, sweep and level method)
- 3/4 cup packed dark brown sugar
- 1 Tablespoon ground cinnamon
- 3/4 Tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup 1 1/2 sticks unsalted butter, cut into cubes and softened slightly
- 3/4 cup unsulphured molasses
- 2 Tablespoons milk room temperature
Royal Icing:
- 2 cups powdered sugar sifted
- 1-1/2 Tablespoons meringue powder
- 1/4 teaspoon pure vanilla extract
- 3 Tablespoons warm water less for stiff icing and more for thin icing
- Gel food coloring optional
Instructions
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In the bowl of a stand mixer on low speed fitted with the paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, nutmeg, salt, and baking soda at low speed until combined, about 30 seconds. Add butter pieces, one at a time while mixing at medium-low speed until mixture is slightly gritty, about 1-2 minutes.
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Very slowly add molasses and milk and mix until thoroughly combined.
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Divide dough in half and roll the first dough portion out between two large sheets of parchment paper, into a 1/4 inch thickness. Place rolled dough sheet (with parchment papers) on a large baking pan.
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Repeat with second half of dough and stack on top of the first sheet.
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Place baking pan in the fridge for 2 hours or freezer for 25 minutes.
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Heat oven to 350 F degrees. Line two large baking pans with parchment paper and set aside.
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Remove one dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet.
Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough. Place the baking sheet back in the freezer for 10 minutes. Meanwhile, remove the other dough sheet and repeat.
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Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 8 to 11 minutes, rotating pan halfway through. Be careful not to overbake.
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Allow cookies to cool on baking pan for 2 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough.
For Royal Icing:
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Beat all ingredients together until icing forms peaks, about 7 minutes.
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Tint with gel food coloring as desired.
Fill piping bags with icing and frost cookies.
