Description
Delight in these classic Gingerbread Man Cookies, featuring a soft, chewy texture and rich molasses-spiced flavor perfect for holiday decorating and festive treats.
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
- Combine Dry Ingredients: In a mixing bowl, add the flour, dark brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix well to evenly distribute the spices and leavening agent.
- Cut in Butter: Add the butter pieces to the dry mixture. Use a pastry blender to cut the butter in until the mixture achieves a fine meal-like texture.
- Add Molasses and Milk: With a mixer on low speed, gradually pour in the molasses and milk. Mix until everything is combined, about 30 seconds, ensuring a smooth dough.
- Chill the Dough: Divide the dough into two balls. Wrap each in plastic wrap and refrigerate for 2 hours or overnight. If short on time, freeze for about 20 minutes until firm. This step is essential to prevent stickiness.
- Prepare for Baking: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Roll and Cut Dough: On a lightly floured surface, remove one dough ball from the fridge/freezer. Lightly flour the top of the dough and rolling pin. Roll out the dough to about 1/2 inch thickness. Cut out gingerbread men shapes and place them onto the prepared baking sheets.
- Chill Cut Cookies: Refrigerate the cut gingerbread men on the baking sheets for 5 minutes to firm up while you roll out the second dough ball.
- Bake Cookies: Bake the cookies for 11 minutes or until the centers are set but still slightly soft to the touch, avoiding overbaking.
- Cool the Cookies: Remove the cookies from the oven and transfer to a wire rack. Let them cool completely to room temperature before decorating or frosting.
- Storage: Store cookies in an airtight container with parchment paper between layers to prevent sticking. These cookies can be frozen for up to 3 months.
Notes
- Refrigeration of dough is mandatory to avoid sticky dough difficult to handle.
- Do not overbake; cookies should be soft and chewy with centers just set.
- Use parchment paper between cookie layers to prevent sticking when storing.
- Freezing dough can speed up preparation if short on time.
- Decorate cookies with royal icing or your favorite frosting once fully cooled.
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
