Gingerbread Man Cookies

These classic Gingerbread Man Cookies are soft in the center, perfectly spiced, and just the right amount of chewy. A delightful holiday treat that’s fun to decorate and even more fun to eat!

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Ingredients

For the Cookies:

• 3 cups (375 g) all-purpose flour
• ¾ cup (150 g) dark brown sugar, packed
• ¾ teaspoon (4 g) baking soda
• 1 tablespoon (8 g) ground cinnamon
• 1 tablespoon (6 g) ground ginger
• ½ teaspoon (1 g) ground cloves
• ½ teaspoon salt
• 12 tablespoons (170 g) unsalted butter, room temperature, cut into 12 pieces
• ¾ cup (180 ml) dark molasses
• 2 tablespoons (30 ml) milk

For the Frosting:

• 2 tablespoons (28 g) butter, room temperature
• 2 cups (240 g) powdered sugar
• 2 tablespoons (30 ml) milk

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Instructions

1. Prepare the Dough:
   In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix well to evenly distribute the spices.
2. Add Butter:
   Cut in the butter pieces using a pastry blender or your fingertips until the mixture resembles fine crumbs or coarse meal.
3. Incorporate Wet Ingredients:
   With the mixer running on low speed, gradually pour in the molasses and milk. Mix until a dough forms — about 30 seconds.
4. Chill the Dough:
   Divide the dough into two balls. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours (or overnight). If you’re short on time, freeze for 20 minutes until firm. This step is essential to prevent sticky dough.
5. Preheat the Oven:
   Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Roll and Cut:
   On a lightly floured surface, roll one portion of dough to ½ inch thickness. Lightly flour the top and your rolling pin as needed. Use a gingerbread man cookie cutter to cut shapes and transfer them to the prepared baking sheets.
7. Chill Again:
   Refrigerate the shaped cookies for 5 minutes before baking to help them hold their shape.
8. Bake:
   Bake for 8–11 minutes, depending on cookie size, until the centers are set and the dough barely retains a fingerprint when gently touched. Avoid overbaking for soft cookies.
9. Cool and Decorate:
   Transfer cookies to a wire rack and let them cool completely before decorating.
10. Make the Frosting:
    In a small bowl, mix butter, milk, and 1 cup powdered sugar until smooth. Add the remaining cup of powdered sugar and mix again. Transfer to a piping bag for decorating, if desired.
11. Store:
    Keep cookies in an airtight container with parchment paper between layers. They can be frozen for up to 3 months.

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Why You’ll Love This Recipe

• Perfect balance of spice and sweetness.
• Soft, chewy texture that stays fresh for days.
• Fun for kids and adults to decorate.
• Makes your kitchen smell like the holidays.

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Tips

• Chill the dough thoroughly — it prevents spreading and keeps cookie shapes crisp.
• Use high-quality molasses for deep flavor.
• For easier rolling, roll dough between two sheets of parchment paper.
• Let cookies cool completely before frosting to avoid melting the icing.

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Variations and Substitutions

• Spices: Add a pinch of nutmeg or cardamom for a twist.
• Molasses Substitute: Mix ¾ cup brown sugar with 2 tablespoons honey if molasses isn’t available.
• Vegan Option: Use vegan butter and plant-based milk.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

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FAQs

Can I make the dough ahead of time?
Yes, refrigerate for up to 3 days or freeze for up to 3 months.

Why is my dough sticky?
It needs more chilling time — pop it back in the fridge until firm.

Can I use light molasses?
You can, but the flavor will be milder and less rich.

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Serving and Suggestions

• Decorate with royal icing, candy eyes, or sprinkles for festive fun.
• Serve with a mug of hot cocoa, spiced chai, or eggnog.
• Package them in cellophane bags for holiday gifts.