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Gingerbread Man Cookies
3.7 from 410 votes

Gingerbread Man Cookies

Gingerbread Man Cookies feature a spiced dough combining molasses and warm spices rolled and cut into playful shapes. The method includes chilling the dough for manageable handling before rolling out to a ½-inch thickness. Once cut, the cookies bake to a firm yet tender consistency suitable for decorating. The complementary frosting uses powdered sugar, butter, and milk for easy icing.

Prep Time
25 mins
Cook Time
10 mins
refrigerate
2 hrs
Total Time
35 mins
Servings: 24 (depending on size of cookie cutter)
Calories: 214 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
  2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
  3. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
  4. 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).
  5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  6. 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.
  7. Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
  8. 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!!
  9. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
  10. Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
For the frosting:
  1. 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

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%)

Nutrition Facts

Serving: 24 (depending on size of cookie cutter)

Amount Per Serving

Calories 214

% 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.