Gingerbread Men Cookies
Learn how to make classic gingerbread men cookies with this easy recipe. Soft, spiced cookies perfect for Christmas baking and holiday traditions.
Equipment
- medium bowl
- large mixing bowl
- electric mixer
- whisk
- spatula
- plastic wrap
- oven
- baking sheets
- parchment paper
- Rolling Pin
- gingerbread man cookie cutter
- wire rack
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup dark unsulphured molasses
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until thoroughly combined. Set this dry ingredient mixture aside.
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add the large egg, dark unsulphured molasses, and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until all ingredients are well combined and the mixture is smooth, scraping down the sides of the bowl as needed.
- Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft, slightly sticky dough forms. Be careful not to overmix the dough, as this can make the cookies tough.
- Divide the dough in half. Shape each half into a flattened disk, then wrap each disk tightly in plastic wrap. Refrigerate the dough for at least 2 hours, or preferably overnight, to allow it to firm up and flavors to meld, which is crucial for easy rolling.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line several baking sheets with parchment paper. Lightly flour a clean work surface and a rolling pin.
- Unwrap one disk of chilled dough and roll it out to an even 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie. Re-roll any dough scraps as needed.
- Bake for 8 to 10 minutes, or until the edges are lightly golden brown and the centers appear set. The exact time will depend on the size of your cookies and your oven. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Prep in 50 minutes. Dough must be chilled for at least 2 hours for easy rolling.