Description
Classic Gingerbread Man Cookies that are soft, chewy, and packed with warm spices. Perfect for holiday baking and decorating, these cookies combine molasses and aromatic spices to create a delightful treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 12 tablespoons butter, room temperature, cut into 12 pieces
- 3/4 cup dark molasses
- 2 tablespoons milk
Frosting
- 2 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt thoroughly.
- Cut in Butter: Add the butter pieces to the dry mixture and use a pastry blender to cut the butter in until the mixture resembles a fine meal.
- Add Wet Ingredients: With a mixer running on low speed, gradually add the molasses and milk. Mix until fully combined, about 30 seconds.
- Chill Dough: Divide the dough in half and form each into a ball. Wrap in plastic wrap and refrigerate for 2 hours or overnight. If short on time, place in the freezer for about 20 minutes until firm. Refrigeration is necessary to make the dough manageable.
- Prepare Oven and Sheets: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Roll and Cut Dough: Remove one dough ball from the fridge or freezer, place on a well-floured counter, and lightly flour the top of the dough and rolling pin. Roll out to about 1/2 inch thickness. Cut gingerbread men shapes and place on the prepared baking sheets.
- Chill Cookies: Refrigerate the cut cookies for 5 minutes before baking. Meanwhile, roll out the second dough ball.
- Bake: Bake the cookies for 11 minutes until the centers are set and the dough barely retains an imprint to the touch. Avoid overbaking to keep them soft.
- Cool: Transfer cookies to a wire rack and allow to cool to room temperature before frosting.
- Store: Store cooled cookies in an airtight container with parchment paper between layers. Can be frozen for up to 3 months.
Notes
- Refrigeration of the dough is essential to prevent stickiness and ensure easier handling.
- Do not overbake the cookies to maintain a soft and chewy texture.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Freeze the cookies layered with parchment paper to maintain freshness for up to 3 months.
- This recipe is ideal for decorating with icing for festive occasions.
Nutrition
- Serving Size: 1 cookie
- Calories: 214 kcal
- Sugar: 24 g
- Sodium: 143 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
