Description
These Soft & Chewy Gingerbread Men Cookies feature a perfect balance of warm spices and molasses, baked to tender perfection. Ideal for holiday celebrations, they are easy to make and fun to decorate with royal icing and edible decorations, offering a classic festive treat with a soft, chewy texture in every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Decorations
- Royal icing or store-bought icing
- Edible decorations (sprinkles, candy, etc.)
Instructions
- Make the Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt to evenly combine all the dry ingredients.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter with brown sugar until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Wet Ingredients: Mix in the molasses, egg, and vanilla extract to the creamed butter and sugar until fully incorporated, creating a smooth and slightly sticky base.
- Combine and Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive soft dough forms, but avoid overmixing to keep cookies tender.
- Chill the Dough: Divide the dough into two portions, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours to firm up the dough for easier rolling and cutting.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and assist even baking.
- Roll and Cut: On a lightly floured surface, roll out one portion of chilled dough to about 1/4-inch thickness. Use gingerbread men cookie cutters to cut shapes and transfer them carefully onto the prepared baking sheets. Repeat with the remaining dough.
- Bake: Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft. Removing the cookies at this stage ensures a chewy texture once cooled.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before decorating.
- Decorate: Once cooled, decorate the cookies with royal icing or store-bought icing and add edible decorations like sprinkles or candies. Allow the icing to set fully before serving to enjoy well-formed decorations.
Notes
- Be sure to chill the dough thoroughly; it makes rolling and cutting easier and helps the cookies keep their shape during baking.
- If you don’t have molasses, black treacle or dark corn syrup can be used as substitutes, though molasses gives the authentic gingerbread flavor.
- Use room temperature butter to ensure proper creaming with the sugar, which contributes to the soft texture.
- Decorate the cookies once completely cooled to prevent the icing from melting or sliding off.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
