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Gingerbread Man

Gingerbread Man Cookies

Gingerbread man cookies that aren't just cute, these ones taste fantastic! 
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: cookies, gingerbread
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 1 hour
Servings: 24 cookies
Calories: 128kcal
Author: Christi Johnstone

Ingredients

Cookies

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter softened
  • 1 cup dark brown sugar
  • 2 large egg
  • 1/4 cup molasses
  • 2 teaspoons vanilla
  • *additional flour for rolling out dough

Icing

  • 1 cup powdered sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • 1/2 tsp extract of choice - lemon almond or vanilla

Instructions

Cookies

  • In a small bowl mix together baking powder, baking soda, salt, ginger and cinnamon until well blended. Set aside.
  • In a large mixing bowl, beat together butter, brown sugar, and eggs on medium speed until well blended.
  • Add molasses and vanilla and mix until well combined.
  • Gradually add in dry ingredients and mix until combined, but do not over-mix.
  • Wrap dough in plastic wrap and place into an airtight container or freezer style zipper bag, and place in refrigerator for at least two hours and up to 24 hours.
  • When ready to bake, preheat oven to 375 deg. Line baking sheets with silicone baking mats ore parchment paper.
  • Let dough sit at room temperature for 5-15 minutes or however long is needed to make it pliable enough to divide in half. The time it takes will depend on how long it's been chilling.
  • Place 1 portion of the dough on a lightly floured surface. Sprinkle additional flour over dough and gently roll dough out to approximately 1/4 - 1/3" thick. The thicker the dough the softer the cookie will be. If dough sticks to rolling pin, sprinkle additional flour onto dough.
  • Cut out cookies with cookie cutter. Whatever scraps are left over after cutting out cookies can be rolled out and rolled out to cut out more cookies.
  • Place cookies on baking sheet approximately 1 1/2-inches apart.
  • Bake each sheet of cookies for 7-10 minutes until tops and edges are starting to firm up.
  • Remove baking sheet from oven transfer to a wire cooling rack. Allow to cool on baking sheet for ten minutes, then use a spatula to transfer cookies to another wire cooling rack to cool completely.
  • If desired, once cookies are completely cooled decorate.

Icing

  • In a medium size bowl, combine all ingredients and mix well to combine. For thicker icing, add more powdered sugar, one tablespoon at a time. For thinner icing, add more corn syrup, one teaspoon at a time. Place into a piping bag and pipe onto gingerbread cookies as desired.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 104mg | Fiber: 0g | Sugar: 7g | Vitamin A: 140IU | Calcium: 29mg | Iron: 1mg
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