Gingerbread Man Cookies
User Reviews
3.7
723 reviews
Good
Gingerbread Man Cookies
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This simple Gingerbread Cookie recipe is soft, chewy, and flavorful. They are just as much fun to eat as they are to decorate!
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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
- 12 Tablespoons butter , room temperature, cut into 12 pieces
- 3/4 cup molasses (dark molasses)
- 2 Tablespoons milk
For the frosting:
- 2 Tablespoons butter , room temperature
- 2 cups powdered sugar
- 2 Tablespoons milk
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Instructions
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. (Refrigeration is mandatory or the dough will be too sticky to handle).
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
- Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
- Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
- Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
For the frosting:
- Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.
Equipments used:
Notes
- Make Ahead Instructions: Follow the instructions for the gingerbread dough and wrap it in plastic wrap. Keep in the refrigerator for 3-4 days. Continue rolling them out, cutting, and baking them.
- Freezing Instructions: To freeze the dough, wrap it well in plastic wrap then keep in a freezer safe bag in the freezer for 2-3 months. Let it thaw overnight in the refrigerator before rolling and cutting. You could also store the baked cookies without decorating in a freezer safe container or bag for up to 3 months.
- Gluten-free Adaptations: Use gluten-free all-purpose flour.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
18mg
(6%)
Sodium
143mg
(6%)
Potassium
190mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
210IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24(depending on size of cookie cutter)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 143mg | 6% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
723 reviews
Good
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