Name: Easy Gingerbread Men Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ½ cup light brown sugar (packed); ⅓ cup molasses; 1 large egg; 2 tsp vanilla extract; 2 ½ cups all purpose flour; 1 tsp baking soda; 1 tsp ground ginger; 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ground allspice; ½ tsp salt; ¾ cup powdered sugar; 1 ½ Tbsp whole milk; ½ Tbsp light corn syrup

Ingredients

½ cup unsalted butter (softened)

½ cup light brown sugar (packed)

⅓ cup molasses

1 large egg

2 tsp vanilla extract

2 ½ cups all purpose flour

1 tsp baking soda

1 tsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground allspice

½ tsp salt

¾ cup powdered sugar

1 ½ Tbsp whole milk

½ Tbsp light corn syrup

Instructions

Step 1: Add butter, brown sugar, and molasses to a large mixing bowl. Beat with an electric hand or stand mixer until all ingredients are combined.

Step 2: Using a wooden spoon or rubber spatula, stir in the egg and vanilla extract.

Step 3: In another bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt.

Step 4: Add about one cup of the flour mixture to the wet mixture and stir. Continue adding the flour slowly until the dough is well combined.

Step 5: Roll out two pieces of plastic wrap and place half of the dough into each piece. Wrap securely and refrigerate for at least 3 hours or overnight.

Step 6: When ready, preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 7: On a clean, flat surface, sprinkle a handful of flour where you will roll the dough. Lightly flour the rolling pin too.

Step 8: Remove one dough ball from the fridge and place on the floured surface. Lightly sprinkle flour on top of the dough.

Step 9: Roll out the dough to about ¼ inch thickness. Use a 3-inch gingerbread man cookie cutter to cut out shapes and place them about an inch apart on the baking sheet.

Step 10: Bake for 7-10 minutes until the edges begin to brown.

Step 11: Remove from oven and allow cookies to cool fully.

Step 12: To make the icing, mix the powdered sugar, milk, and corn syrup together until smooth.

Step 13: Transfer icing to a piping bag or a ziploc bag and cut a very small opening in the corner.

Step 14: Place cookies on parchment paper or a flat surface. Gently squeeze the icing out to decorate and let it set for 20-30 minutes before serving.

Storage

Store baked gingerbread cookies in an airtight container at room temperature for up to 1 week. If decorated with icing, allow the icing to fully set before storing. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature; warm slightly in an oven if desired.

FAQs

Can I use dark molasses instead of light molasses?

Yes, dark molasses will give a stronger, more robust flavor, which some people prefer. It can slightly alter the color and taste but works well in this recipe.

Do I need to let the dough rest before rolling it out?

Yes, chilling the dough for at least 3 hours or overnight helps firm it up, making it easier to roll out and cut clean shapes. It also improves the flavor and texture of the cookies.