Gingerbread Man Cookies
The iconic cookie of the holidays! When you see the gingerbread man, you know the holidays are right around the corner!
Servings: 40 cookies
Ingredients
For the cookies:
- 8 tablespoons (112 g) butter (1 stick), at room temperature
- ½ cup (110 g) of brown sugar
- 1 egg
- ½ cup (169 g) of molasses
- 2 ¼ cups (281 g) of flour + flour for dusting a counter and rolling pin
- 1 ½ teaspoon of ground cinnamon
- 1 ½ teaspoon of ground ginger
- ¾ teaspoon of baking soda
- ¼ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ⅛ teaspoon of salt
For the icing:
- 1 ½ cup (180 g) of powdered sugar
- 2 tablespoons of milk
- 2 teaspoons of light corn syrup
- ½ teaspoon of pure vanilla extract or imitation vanilla flavor
Instructions
- Cream the butter and brown sugar together.8 tablespoons butter, ½ cup of brown sugar
- Add in the egg and molasses and mix again until smooth.1 egg, ½ cup of molasses
- Whisk the flour, ground cinnamon, ground ginger, baking soda, nutmeg, cloves and salt together in a separate bowl.2 ¼ cups of flour + flour for dusting a counter and rolling pin, 1 ½ teaspoon of ground cinnamon, 1 ½ teaspoon of ground ginger, ¾ teaspoon of baking soda, ¼ teaspoon of ground nutmeg, 1/8 teaspoon of ground cloves, 1/8 teaspoon of salt
- Add it to the wet ingredients and stir until combined.
- Lay out a large piece of cling wrap on a counter and lay the dough out in the center of it.
- Press the dough out into a flat disk or rectangle and cover with the remaining cling wrap.
- Refrigerate for 6 hours.
- Once the dough has chilled, preheat the oven to 350 °F (177 °C) and prepare a baking sheet with parchment paper or spray it with non-stick spray.
- Sprinkle a bit of flour onto a counter or a smooth surface and a rolling pin.
- Remove the dough from the plastic wrap and roll it out into a ¼ inch thick rectangle or square.
- Using a cookie cutter, cut out as many shapes as you can get from the dough.
- Remove the excess dough from around the cookies and lay 8-10 cookies on the prepared cookie sheet.
- Bake for 9 minutes then remove from the oven and let them cool for 5 minutes.
- Remove them from the pan and let them cool completely on a cookie cooling rack.
- Repeat the process by forming the scraps into another ¼ inch thick layer, cutting out the shapes and baking until all of the dough has been used. (Let the pan cool completely before placing a new batch of cookies to be baked as this will keep them from spreading out.)
- To make the icing, sift the powdered sugar into a medium size bowl and pour in the milk, corn syrup and vanilla extract.1 ½ cup of powdered sugar, 2 tablespoons of milk, 2 teaspoons of light corn syrup, ½ teaspoon of pure vanilla extract or imitation vanilla flavor
- Pour the icing into a piping bag or a large Ziploc bag and cut a small pin size hole in the bottom.
- Decorate the cookies and let them dry for at least 10 minutes before serving.
Notes
These cookies can be stored for up to 1 week in an airtight container or un-iced for 2 weeks.
Nutrition
Serving: 1 cookie | Calories: 70 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 4 mg | Sodium: 33 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 11 g
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