Gingerbread Man Cookies
User Reviews
5
Gingerbread Man Cookies
Description
These cookies start with a blend of dry ingredients including flour, baking powder, baking soda, salt, ground ginger, and cinnamon to form the spiced base. The dough is made by creaming softened butter with dark brown sugar and eggs, followed by addition of molasses and vanilla for deep flavor. Dry ingredients are incorporated gradually to avoid over-mixing, ensuring a tender cookie.
After preparation, the dough is wrapped and chilled for two to 24 hours to firm up, making it easier to roll and cut into shapes. When ready, the dough is rolled to about a quarter to a third of an inch thick on a floured surface to prevent sticking. Cookies are shaped, placed on baking sheets lined with silicone mats or parchment, and baked at 375°F until set.
The icing combines powdered sugar with milk, light corn syrup, and a dash of lemon extract, producing a glossy, slightly tangy decoration perfect for outlining and adorning the cookies. The entire recipe yields classic gingerbread men with balanced spices and a chewy, satisfying texture.
Ingredients
Cookies
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup butter softened, unsalted
- 1 cup dark brown sugar 1 cup
- 2 egg large
- 1/4 cup molasses
- 2 teaspoons vanilla
- all-purpose flour additional, for rolling out dough
Icing
- 1 cup powdered sugar
- 2 tsp milk
- 2 tsp light corn syrup
- 1/2 tsp lemon extract almond or vanilla, extract of choice
Instructions
Cookies
- In a small bowl mix together flour, baking powder, baking soda, salt, ginger and cinnamon until well blended. Set aside.
- In a large mixing bowl, beat together butter, brown sugar, and eggs on medium speed until well blended.
- Add molasses and vanilla and mix until well combined.
- Gradually add in dry ingredients and mix until combined, but do not over-mix.
- Wrap dough in plastic wrap and place into an airtight container or freezer style zipper bag, and place in refrigerator for at least two hours and up to 24 hours.
- When ready to bake, preheat oven to 375 deg. Line baking sheets with silicone baking mats ore parchment paper.
- Let dough sit at room temperature for 5-15 minutes or however long is needed to make it pliable enough to divide in half. The time it takes will depend on how long it's been chilling.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle additional flour over dough and gently roll dough out to approximately 1/4 - 1/3" thick. The thicker the dough the softer the cookie will be. If dough sticks to rolling pin, sprinkle additional flour onto dough.
- Cut out cookies with cookie cutter. Whatever scraps are left over after cutting out cookies can be rolled out and rolled out to cut out more cookies.
- Place cookies on baking sheet approximately 1 1/2-inches apart.
- Bake each sheet of cookies for 7-10 minutes until tops and edges are starting to firm up.
- Remove baking sheet from oven transfer to a wire cooling rack. Allow to cool on baking sheet for ten minutes, then use a spatula to transfer cookies to another wire cooling rack to cool completely.
- If desired, once cookies are completely cooled decorate.
Icing
- In a medium size bowl, combine all ingredients and mix well to combine. For thicker icing, add more powdered sugar, one tablespoon at a time. For thinner icing, add more corn syrup, one teaspoon at a time. Place into a piping bag and pipe onto gingerbread cookies as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 71mg | 3% |
| Potassium | 104mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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