Gingerbread Man Cookies
User Reviews
4.9
24 reviews
Excellent
Gingerbread Man Cookies
Report
Warm & spicy flavors and a light and sweet icing come together to make these Classic Gingerbread Men! Dress up your Christmas cookie trays!
Share:
Ingredients
- ½ cup + 2 Tablespoons unsalted butter , room temperature
- ¾ cup light brown sugar , packed
- 2/3 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Frosting:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- food color , sprinkles, mini-M&M’s, optional
Instructions
Gingerbread Cookies:
- In the bowl of a stand mixer equipped with a paddle attachment, add the butter, brown sugar, and molasses. Mix until just combined.
- Add in eggs and vanilla. Mix until just combined.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and nutmeg.
- Add half of the dry ingredients into the stand mixer and mix until just combined. Add the remaining dry ingredients and mix until combined. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds to make sure everything is combined.
- Place a piece of plastic wrap over the dough and refrigerate for at least 1 hour to 3 hours.
- Preheat your oven to 350 degrees/F and prepare a large baking sheet by spraying with non-stick spray and parchment paper and set aside.
- Working in small batches, roll out a piece of dough on a generously floured surface. The dough should be approx. ¼ of an inch thick.
- Use a gingerbread man cookie cutter to cut out the gingerbread man shapes and transfer to the prepared baking sheet. Continue with all the dough. (NOTE: make sure your surface is very well floured, or even work on a silicon mat to keep the dough from sticking.)
- Bake the cookies for 6-8 minutes or just unit the edges of the cookies are set. Remove from the oven and allow to cool on the pan for 5 minutes, transfer to a wire rack to cool completely. If the cookies start cracking when you try to move them, wait a few more minutes before transferring.
Frosting:
- Add the powdered sugar, milk, corn syrup, and vanilla into a small bowl and whisk until combined and smooth. The frosting should be thick enough that it will hold its shape when piped. If you feel like you need to add more milk, add in 1 teaspoon increments. If you need a thicker consistency, add powdered sugar in 1 teaspoon increments.
- Once the cookies are cool, add the frosting to a piping bag equipped with a small round piping tip (I used a Wilton #2 tip). Pipe frosting onto the cooled cookies. Top with sprinkles, mini-M&M’s or any other desired candy/decorations.
- Serve immediately or keep stored in an airtight container at room temperature for up to three days.
Equipments used:
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
56mg
(2%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 56mg | 2% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
