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Gingerbread Man Cookies

A close-up of several gingerbread man cookies with simple white icing smiles and buttons.
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Classic gingerbread cookies spiced with ginger and cinnamon, ready to be cut out and decorated for the holidays.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (165g) packed brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) molasses (not blackstrap)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, allspice, and cloves. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the softened butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
  3. Add the egg and vanilla extract, mixing on medium speed until just combined. Scrape down the sides of the bowl, then mix in the molasses on low speed.
  4. With the mixer on low, gradually add the dry ingredients in three or four additions. Mix until the flour is just incorporated and a soft, slightly sticky dough forms. Do not overmix.
  5. Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm.
  6. When ready to bake, preheat your oven to 375°F (190°C). Line two or three baking sheets with parchment paper.
  7. Cut the chilled dough in half. Return one half to the fridge. On a lightly floured surface, roll the other half to about 1/6-inch (4mm) thickness. Cut out shapes with a cookie cutter, dipping the cutter in flour as needed to prevent sticking.
  8. Carefully transfer the cutouts to the prepared baking sheets, placing them about 1 inch apart. Reroll scraps as needed.
  9. Bake one sheet at a time for 10-12 minutes, or until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

  • Chilling the dough is a required step. It prevents the cookies from spreading too much and makes the dough much easier to roll and handle.
  • For crispier cookies, bake for an additional 1-2 minutes. For softer cookies, stick to the lower end of the baking time.
  • The egg in this recipe is fully cooked once the cookies are baked through.
  • This dough can be refrigerated for up to 5 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.

Keywords: gingerbread man, gingerbread, christmas cookies, holiday baking, cutout cookies

Find it online: https://recipesbysofia.com/gingerbread-man/