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.
Place baking pan in the fridge for 2 hours or freezer for 25 minutes.
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.
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.
Beat all ingredients together until icing forms peaks, about 7 minutes.
Tint with gel food coloring as desired.
Fill piping bags with icing and frost cookies.