Description
These classic Gingerbread Men are a delightful treat, perfect for holiday baking or any time you crave a comforting, spiced cookie. With a tender texture and a warm blend of spices, they’re easy to make and even more fun to decorate with our simple royal icing recipe. Get ready to fill your kitchen with the irresistible aroma of gingerbread!
Ingredients
Scale
- For the Gingerbread Men:
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- ¾ cup (180ml) unsulphured molasses
- 1 teaspoon vanilla extract
- For the Easy Royal Icing:
- 2 cups (240g) powdered sugar, sifted
- 2 tablespoons milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: food coloring
Instructions
- Make the Gingerbread Dough: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a separate large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, molasses, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is crucial for easy rolling.
- Roll and Cut Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use gingerbread men cookie cutters to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart. Reroll any scraps and cut more cookies.
- Bake: Bake for 8-10 minutes, or until the edges are lightly browned and the cookies are set. Baking time may vary depending on the size of your cookies.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the Easy Royal Icing: While the cookies cool, in a medium bowl, whisk together the sifted powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and lump-free. If the icing is too thick, add a tiny bit more milk (¼ teaspoon at a time). If it’s too thin, add a little more powdered sugar.
- If desired, divide the icing into separate bowls and tint with food coloring.
- Decorate: Once the gingerbread men are completely cool, transfer the icing to piping bags (or a Ziploc bag with a tiny corner snipped off) and decorate as desired. Let the icing set completely before storing the cookies.
Notes
- Storage: Store undecorated gingerbread men in an airtight container at room temperature for up to 1 week. Once decorated, store in an airtight container at room temperature for 3-4 days.
- Make Ahead: The gingerbread dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 3 months. Thaw in the refrigerator overnight before rolling.
- Spice Adjustment: Feel free to adjust the amount of spices to your preference. For a stronger ginger flavor, add an extra ½ teaspoon.
- Icing Consistency: For outlining, you’ll want a slightly thicker icing. For flooding (filling in the outlines), a slightly thinner icing works best. You can adjust by adding drops of milk or pinches of powdered sugar.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 150
- Sugar: 18g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
