Gingerbread Man Cookies
User Reviews
3.7
Gingerbread Man Cookies
Description
This recipe for Gingerbread Man Cookies starts with a mixture of all-purpose flour, dark brown sugar, baking soda, and a spice blend including cinnamon, ginger, and cloves. Butter is cut into the dry ingredients until crumbly, then molasses and milk are stirred in to form a cohesive dough. Chilling the dough for at least two hours, or briefly freezing, firms it, making rolling and cutting easier and preventing excessive spreading during baking.
The dough is rolled on a floured surface to approximately ½ inch thick and cut into gingerbread man shapes, transferred onto parchment-lined baking sheets. After baking at 350°F, the cookies hold their shape with a slightly crisp exterior and tender interior. The accompanying frosting, made from butter, powdered sugar, and milk, provides a smooth glaze perfect for decorating the cooled cookies.
Make-ahead tips include storing the dough refrigerated for up to four days or freezing unbaked dough for several months. Baked cookies can also be frozen undecorated. For gluten-free alternatives, substituting a gluten-free all-purpose flour blend is suggested.
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 cloves ground
- 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
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.
Notes
- Refrigerate dough for 2+ hours or freeze for 20 minutes to firm up before rolling.
- Prepare dough ahead and store refrigerated up to 3-4 days to bake fresh cookies later.
- Freeze unbaked dough tightly wrapped for 2-3 months; thaw overnight in the refrigerator before use.
- Baked cookies can be frozen undecorated for up to 3 months for later use.
- Use gluten-free all-purpose flour to make a gluten-free version of these cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.7
You'll Also Love
