Description
Classic Gingerbread Men Cookie Recipe. Bake sweet, spiced gingerbread men with a touch of molasses. My easy recipe brings warmth and joy to your kitchen.
Ingredients
Scale
- Dough Essentials:
- 2 ¾ cups (350g) all-purpose flour
- ½ teaspoon baking soda
- ¾ cup (170g) unsalted butter, softened
- ½ cup (100g) dark brown sugar, packed
- ½ cup (160g) unsulphured molasses
- 1 large egg, room temperature
- Aromatic Spices:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Sweeteners & Glaze:
- 2 cups (240g) powdered sugar, sifted (for icing)
- 2–3 tablespoons milk (for icing)
- ½ teaspoon vanilla extract (for icing)
- Kitchen Staples:
- Pinch of salt (optional, with flour)
Instructions
- Whip Up the Wet Ingredients:: Alright, first things first, grab your unsalted butter and dark brown sugar. Cream them together in a big bowl until they’re light and fluffy. This is where the air gets incorporated, making your cookies tender. I remember one time, I didn’t cream it enough, and the cookies were a bit dense. You want it pale and smooth, like a dream. Then, beat in that lovely molasses and the egg. It’ll look a little curdled at first, and honestly, that always makes me panic a tiny bit, but it’ll come together, I promise! Just keep mixing until it’s a uniform, sticky, dark mixture.
- Combine the Dry & Wet:: In a separate bowl, whisk together your flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. Give it a good whisk to make sure all those spices are evenly distributed; nobody wants a mouthful of just ginger! Now, gradually add these dry ingredients to your wet mixture, mixing on low speed until just combined. Don’t overmix, hon, or your cookies will be tough. I’ve definitely gone too far before, thinking “just one more swirl,” and regretted it. The dough will be thick and a bit sticky, but that’s exactly what we’re looking for.
- Chill That Dough:: This step is non-negotiable, trust me. Gather your beautiful, fragrant dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Pop it in the fridge for at least 2 hours, or even overnight. This chilling time lets the flavors meld and, crucially, firms up the dough so it’s easy to roll. I once tried to skip this because I was impatient, and my gingerbread men turned into blob-men. Learn from my mistakes!
- Roll & Cut Your Men:: Once your dough is nicely chilled, preheat your oven to 350°F (175°C). Lightly flour your work surface and your rolling pin. Take out about half of the dough and roll it out to about 1/4-inch thickness. You want it even, so your cookies bake uniformly. Now, grab your gingerbread man cookie cutter and start cutting! Place the cutouts on baking sheets lined with parchment paper. Re-roll any scraps, but try not to overwork the dough. This is the fun part, watching them take shape!
- Bake ‘Em Up:: Bake your Gingerbread Men Cookie Recipe cutouts for 8-10 minutes, depending on their size and your oven. They should be lightly browned at the edges and just set in the center. Don’t overbake, or they’ll be hard as rocks! I always peek around the 8-minute mark because every oven is different. The smell filling your kitchen right now? That’s pure holiday magic, honestly. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They firm up as they cool.
- Decorate with Icing:: Once your gingerbread men are completely cool (this is important, otherwise your icing will melt!), it’s time for the fun part: decorating! Whisk together powdered sugar, a tiny splash of milk, and a drop of vanilla extract until you have a smooth, pipeable icing. You want it thick enough to hold its shape but thin enough to flow from a piping bag or a small Ziploc bag with a tiny corner snipped off. Give your gingerbread men eyes, buttons, and those classic squiggly lines. Get creative! This is where their personalities really shine, even if some of mine end up looking a little wonky, it’s all part of the charm.