Description
These Gingerbread Man Cookies are a classic holiday treat that are soft, chewy, and full of warm spices like cinnamon, ginger, and cloves. Perfect for decorating and sharing, they combine molasses sweetness with a balanced spice profile and a tender texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Fat and Wet Ingredients
- 12 tablespoons butter, room temperature, cut into 12 pieces
- 3/4 cup dark molasses
- 2 tablespoons milk
Frosting Ingredients
- 2 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, dark brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Stir until well blended.
- Cut in Butter: Add the cold butter pieces and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles fine meal with some small pea-sized pieces.
- Add Molasses and Milk: Using a mixer on low speed, gradually add the molasses and 2 tablespoons of milk, mixing until just combined, about 30 seconds.
- Chill Dough: Divide the dough into two equal portions and shape each into a ball. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Alternatively, freeze for 20 minutes for a quicker firming.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Roll Out Dough: Remove one dough ball from the fridge or freezer and place on a well-floured surface. Lightly flour the top of the dough and your rolling pin. Roll the dough out to about 1/2 inch thickness, dusting with extra flour if the dough sticks.
- Cut Shapes: Use a gingerbread man cookie cutter to cut out shapes. Place the cutouts onto the prepared baking sheets, spacing them about 1 inch apart.
- Chill Cut Cookies: Place the baking sheets with cut cookies in the refrigerator for 5 minutes to firm up before baking. Meanwhile, roll out the second dough ball.
- Bake Cookies: Bake in the preheated oven for 11 minutes or until the centers are just set and the dough barely leaves an imprint when gently pressed with a fingertip. Do not overbake to keep cookies soft and chewy.
- Cool: Remove from the oven and transfer cookies to a wire rack to cool completely before frosting or storing.
- Store: Store cookies in an airtight container with parchment paper between layers. They can be frozen for up to 3 months.
Notes
- This gingerbread cookie dough must be chilled properly to prevent stickiness and maintain shape during baking.
- Do not overbake the cookies; they should be soft in the center when done for a chewy texture.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Decorate the cooled cookies with your favorite icing or sprinkles for festive presentation.
- For a dairy-free variation, substitute the butter and milk with plant-based alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 214 kcal
- Sugar: 24 g
- Sodium: 143 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
