Description
These soft and chewy gingerbread men cookies are the perfect holiday treat! They’re full of warm spices, rich molasses, and have a tender, slightly crisp edge with a soft, chewy center. Perfect for decorating with icing and festive sprinkles, they’re sure to be a hit with kids and adults alike.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Decorating (optional):
- Royal icing
- Sprinkles or colored sugar
Instructions
- Prepare the Dough:
In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until well combined. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. - Combine:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight). - Roll & Cut:
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use gingerbread man cookie cutters to cut out shapes and transfer them to a parchment-lined baking sheet. - Bake:
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Decorate:
Once cooled, decorate with royal icing and sprinkles as desired.
Notes
- For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
- You can adjust the spice levels to your taste—add more ginger for an extra kick!
- The dough can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before rolling out.