Gingerbread Man Cookies

These Gingerbread Man Cookies are a true classic Christmas recipe. They are perfectly spiced and make the most adorable cut-out cookies. Try them and you will love them!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Chill Time 1

Total Time 1 27

Servings

Calories 180

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the cookies

3 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup brown sugar packed
2/3 cup unsalted butter softened
1 egg
5 Tablespoons molasses

For the icing

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 1/2 Tablespoons milk
1 Tablespoon light corn syrup

Instructions

In a medium sized bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg.
In a separate large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and the molasses and beat until combined.
Add the dry ingredients into the wet ingredients, a little bit at a time, beating at medium speed until the dough comes together.
Divide the dough into two equal pieces and form each one into a large disc shape. Wrap each one securely with plastic wrap, then chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats. Remove the dough from the refrigerator and let rest for 10 minutes. Place each disc of dough between two sheets of parchment paper and roll out using a rolling pin until they are 1⁄4 inch thick.
Use cookie cutters to cut out your gingerbread man cookies and place them on the prepared baking sheets. Bake for 10 to 12 minutes or until they are slightly golden and the edges are set. If you are using small cookie cutters, the baking time may be less, so keep an eye on your cookies and check closer to the 7-8 minute mark.
Allow the cookies to cool for five minutes on the baking sheet, then transfer to a wire rack to cool completely before decorating.
To make the icing, add the powdered sugar, vanilla, milk, and corn syrup to a small bowl and whisk until smooth. If the icing is too thick, you can add a bit more milk. If the icing is too thin, you can add a bit more powdered sugar. For piping onto your Gingerbread Man Cookies, you will want it just slightly thick so that it will stay in place.
Add the icing to a small ziplock bag, and cut off a very small corner of the bag. Pipe the frosting onto the Gingerbread Man Cookies to decorate and allow to dry. Store in an airtight container on the counter for up to three days.

Notes

Don’t overbake the cookies. They will get crisper and crunchier the longer they bake.
Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and make clean up a breeze.
Don’t skip the chill time for the dough. If you don’t let the dough chill properly, it will spread out too much during baking and your cookies will be too thin.
Add color to the icing. If you'd like to change up the color of your icing, you can add a few drops of food coloring to it.
How to Store: Store prepared cookies in an airtight container on the counter for up to 3 days.
How to Freeze: To freeze just the dough, simply place the prepared dough discs into a freezer safe container or large ziplock bag and freeze for up to 3 months. Thaw the dough in the fridge before rolling out and baking as directed. To freeze fully baked cookies, place completely cooled cookies into a freezer safe container or large ziplock bag and freeze for up to 3 months. Thaw on the counter before enjoying.

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