Description
Gingerbread Men Cookie Recipe that’s soft and chewy, just like grandma made. My personal journey to the perfect holiday cookie, with real kitchen tales.
Ingredients
Scale
- Base Ingredients:
- 2 ¾ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup unsulphured molasses
- Flavor Boosters & Leavening:
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- 1 large egg, room temperature
- 1–2 tbsp water (if needed)
- Icing (Finishing Touches):
- 2 cups powdered sugar
- 3–4 tbsp milk or water
- ½ tsp vanilla extract
Instructions
- Cream the Butter & Sugar:: First things first, get that room-temp butter and brown sugar into your stand mixer. Cream them together on medium speed until they’re light and fluffy, like a cloud! This usually takes me about 3-5 minutes. Don’t rush this step; it’s honestly crucial for that tender crumb. I always make sure to scrape down the sides of the bowl a couple of times; otherwise, you get unmixed bits, and nobody wants that.
- Add Molasses & Egg:: Next up, pour in the molasses and crack in your egg. Beat them into the creamy butter mixture until everything is well combined and looks wonderfully smooth. The color will deepen, and it’ll smell amazing already, I swear! Make sure to scrape the bowl again to catch any stubborn bits clinging to the bottom. This ensures all the wet ingredients are perfectly incorporated for your Gingerbread Men Cookie Recipe.
- Whisk Dry Ingredients:: In a separate medium bowl, whisk together your flour, ground ginger, cinnamon, cloves, nutmeg, and baking soda. Whisking ensures all those spices are evenly distributed throughout the flour, so you don’t get a mouthful of just ginger in one bite! I always give it a good minute or two of whisking; it makes a difference.
- Combine Wet & Dry:: Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing on low speed until just combined. Seriously, just until combined! Overmixing here develops the gluten too much, and we’re aiming for soft and chewy, not tough and crumbly. If the dough seems a little dry, add water one tablespoon at a time until it comes together. It should be a bit sticky, but manageable for this Gingerbread Men Cookie Recipe.
- Chill That Dough:: This step is non-negotiable for a good Gingerbread Men Cookie Recipe, trust me! Form the dough into two flat discs, wrap them tightly in plastic wrap, and pop them in the fridge for at least 2 hours. Overnight is even better! Chilling the dough prevents spreading and makes it so much easier to roll and cut out your shapes. I’ve tried to skip this, and honestly, it was a mess. Don’t be me!
- Roll, Cut & Bake:: When you’re ready, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thick. Use your favorite gingerbread men cutters (or any shape, honestly!) and place them on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. They’ll still look a little soft in the middle, and that’s the secret to their chewiness! Let them cool on the sheet for a few minutes before transferring to a wire rack.
- Make the Icing:: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar. It should be thick enough to pipe but still flow smoothly. This simple icing is perfect for decorating your Gingerbread Men Cookie Recipe, or just drizzling on top.
- Decorate & Enjoy:: Once the cookies are completely cool, it’s time for the fun part! Decorate your gingerbread men with the icing using a piping bag, a small spoon, or even a toothpick. Add sprinkles, candies, whatever your heart desires! Let the icing set before storing. Then, grab a warm drink and enjoy your delightful Gingerbread Men Cookie Recipe!