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Gingerbread Man Cookies

Soft Gingerbread Man Cookies

These gingerbread man cookies combine 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 cup butter, 1/2 cup sugar, 1 egg, and 2/3 cup molasses. You chill the dough for at least 1 hour, roll it to 1/4 inch thick, cut out gingerbread men, and bake them at 350°F for 8 to 10 minutes. Make these gingerbread man cookies for a class party, cookie tray, or Christmas cookie decorating when you need a classic gingerbread cookie recipe.
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Prep Time 24 minutes
Cook Time 8 minutes
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 173
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Tablespoons unsalted butter ((1 1/2 sticks softened))
  • 3/4 cup light brown sugar
  • 3/4 cup molasses (I prefer Grandma's original )
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger (see note)
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves

Equipment

  • Rolling Pin
  • Gingerbread man cookie cutter
  • Baking sheet
  • Parchment paper

Method
 

  1. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until evenly combined. Set aside. A few small lumps of cinnamon are perfectly fine. The important thing is to distribute the spices throughout the flour.
  2. Cream the Butter and Sugar
    In a large mixing bowl, beat the softened butter and sugar together until lighter in color and slightly fluffy. If mixing by hand, this should take about 2 minutes. Make sure the butter and sugar are well combined before moving on.
  3. Add the Egg and Molasses
    Add the egg and beat until incorporated. Pour in the molasses and mix until everything is well combined. The mixture will look dark, glossy, and quite thick. This is exactly how it should look!
  4. Combine the Wet and Dry Ingredients
    Add the dry ingredient mixture to the wet ingredients in 2 or 3 batches, stirring well after each addition. The dough will gradually become thick and stiff. If it becomes difficult to mix with a spoon, use your hands to bring everything together. Do not add extra liquid, as gingerbread dough is supposed to be firm.
  5. Chill the Dough
    Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling makes the dough easier to roll and cut while helping the cookies maintain their shape during baking.
  6. Roll and Cut the Cookies
    Preheat the oven to 350°F (175°C). Working with one disc at a time, roll the dough on a lightly floured surface to approximately 1/4 inch thick. Use gingerbread man cookie cutters to cut out the shapes. Carefully transfer the cookies to a parchment-lined baking sheet, leaving about 1 inch between each cookie.
  7. Bake the Cookies
    Bake for 8 to 10 minutes, or until the edges feel just firm while the centers still look slightly soft. The cookies will continue to firm up as they cool. Avoid baking them until they look completely done in the oven, as this can make them too hard and crunchy.
  8. Cool and Decorate
    Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before decorating. Adding frosting while the cookies are still warm can cause it to melt and slide off.

Recipe Notes

Easy Cookie Icing:
Combine 2 cups powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla in a bowl. Whisk until smooth. Add more milk if needed. The icing should have a thick, toothpaste-like consistency. I used a #4 round piping tip to decorate the cookies.
Spices:
For a milder ginger flavor, reduce the spices to 2 teaspoons ground ginger, 2 teaspoons cinnamon, and 1/4 teaspoon ground cloves.
Freezing Instructions:
These cookies freeze well. Let them cool completely, then store them in a freezer-safe container. You can also freeze the wrapped dough for 2 to 3 months. Thaw it in the refrigerator overnight before using.