Description
These classic Christmas Gingerbread Man Cookies are a festive treat, featuring a flavorful blend of warm spices and molasses in a tender cookie base. Decorated with sweet vanilla icing, they are perfect for holiday celebrations and sharing with family and friends.
Ingredients
Scale
For the Gingerbread Dough:
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup molasses
- 2 tbsp milk
For the Icing:
- 2 cups powdered sugar, sifted
- 2-3 tbsp milk or water
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt, and baking soda to evenly distribute the dry ingredients. In a separate bowl, using an electric mixer, blend the softened butter, dark brown sugar, and molasses until smooth and creamy. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until the dough is uniform and consistent. Divide the dough into two equal portions, wrap each in plastic wrap, and chill in the refrigerator for at least two hours or overnight to firm up.
- Roll and Cut the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one of the chilled dough portions to approximately 1/4 inch thickness. Use gingerbread man cookie cutters to cut out shapes, carefully transferring them to the prepared baking sheets. Repeat the process with the second dough portion.
- Bake the Cookies: Bake the shaped cookies in the preheated oven for 8 to 10 minutes, or until the edges begin to turn golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Decorate with Icing: In a bowl, mix the sifted powdered sugar with milk or water and vanilla extract to form a thick yet pipeable icing. Fill a piping bag fitted with a small round tip with the icing, and decorate the cooled gingerbread cookies as desired. Allow the icing to set for about 30 minutes before serving to ensure it hardens properly.
Notes
- Chilling the dough overnight improves flavor and makes it easier to roll and cut.
- Be careful not to overbake to keep cookies soft and chewy in the center.
- Use parchment paper to prevent cookies from sticking and to ensure even baking.
- Adjust icing consistency by adding more liquid to thin or more powdered sugar to thicken as needed for piping.
- These cookies can be stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
