Gingerbread man cookie recipe is a must try for Christmas. The icing makes it easy to decorate the gingerbread men and women.
25 Days of Baking: Day 16
Christmas wouldn’t be the same without gingerbread men and women! These cookies are a holiday classic. I use this recipe every year to bake perfectly cut gingerbread cookies.
To make chewy and ginger-y cookies, I use dar brown sugar, molasses and seasonal spices in this recipe. They guarantee the best flavor and texture for the gingerbread men!
The dough for this recipe is easy to make. Combine the dry ingredients, followed by the butter, molasses and milk (no eggs!) A thick, dense dough will form and be ready to roll out.
I like to roll the cookie dough out before chilling it. It limits the time between the fridge and oven once the cookies are cut to prevent spreading.
The method to do so is rolling out the dough between two piece of parchment paper and lying it flat on a cookie sheet as it chills in the fridge. If you’re on a time crunch, place the dough in the freezer for 20 minutes.
Once the dough is chilled, preheat the oven and use cookie cutters to make the gingerbread men and women. Reroll any dough scraps so nothing goes to waste!
My standard icing recipe (usually reserved for my sugar cookies) was perfect for these gingerbread cookies. You don’t need much, unless you plan on giving these ginger people a full wardrobe 🙂
While any frosting would do, I like icing with meringue powder because it hardens. You can find meringue powder at your local baking store or online. It’s always good to have if you find your baking often!
Try the gingerbread man cookies recipe this Christmas and have fun decorating! Put on some holiday music to make it more fun. I listened to “Here Comes Santa Claus” by Elvis Presley!
Recommended tools for the gingerbread man cookie recipe…
Gingerbread Man Cookies
- 3 cups (375 g) all-purpose flour
- 3/4 (150 g) packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup (255 g) molasses
- 2 tablespoons milk
- 2 tablespoons meringue powder
- 6 tablespoons water
- 2 2/3 cups (320 g) sifted confectioners' sugar
- In a stand mixer fixed with the paddle attachment, combine flour, brown sugar, baking soda, spices, and salt on low.
- Stop the mixer, add the butter pieces and then mix at medium-low speed until the mixture is a sandy texture. Reduce mixer to low, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase speed to medium and mix dough until thoroughly combined, about 10 seconds. Scrape down the sides of the bowl if necessary.
- Take half the dough and, between two large sheets of parchment paper, roll it until it is 1/4 inch thick. Repeat with other half of dough. Leaving the dough between the parchment paper, stack on a baking sheet and freeze until firm, 15 to 20 minutes. Alternatively, you can refrigerate dough for 2 hours or overnight.
- When ready to cut cookies with firm dough, preheat oven to 350° F and line baking sheet with parchment paper.
- Remove 1 dough sheet from the freezer or fridge and place on lightly floured work surface. Remove top parchment paper, carefully flip dough over and remove bottom parchment paper. Cut out gingerbread men with cookie cutters and place them on baking sheet. With dough scraps, re-roll the dough to 1/4 inch thick and repeat cutting process.
- Bake in oven 8-11 minutes or until the edges are set. Let cookies cool on baking sheet for 2 minutes before placing them on a wire cooling rack. Repeat process for second dough sheet.
- Add whisk attachment to mixer and beat meringue powder and water on medium speed until frothy, about 2 minutes.
- Add confectioner’s sugar and mix on medium-low speed for about 3 minutes or until the icing holds a ribbon. Scrape down the sides of the bowl if necessary.
- Transfer to an icing bag fitted with a small round tip (I used Wilton #2) and have fun decorating!
- Meringue powder can be found online.
- Store cookies in an airtight container at room temperature for up to five days.
- Dough may be frozen for up to three months. Let dough defrost in the refrigerator before rolling and cutting cookies.
Recipe from Baking Illustrated