Easy Gingerbread Man Cookies
These cookies give you soft centers, crisp edges and classic spice. The dough mixes fast, rolls clean and bakes with neat cutout details. You can decorate easy gingerbread man cookies with quick icing or candy buttons.
Servings: 32
Equipment
- Stand Mixer Optional
Ingredients
- 3 Cups all purpose flour
- 2 ½ Teaspoons ground ginger
- 1 ½ Teaspoons ground cinnamon
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- ½ Teaspoon kosher salt
- ½ Cup unsalted butter
- 1 ½ Cups light brown sugar
- ½ Cup granulated sugar
- ¼ Cup molasses
- 1 egg
- 1 ½ Teaspoons vanilla extract pure
- M&Ms red and green minis
Frosting
- 1 Can white frosting 16-Ounce
- 1 Cup powdered sugar
Instructions
- To a medium mixing bowl, add flour, ginger, cinnamon, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, cream together unsalted butter, light brown sugar, granulated sugar, molasses, egg, and vanilla extract.
- Gradually add the contents of the dry ingredient bowl to the wet mixture and mix until just combined. The dough will appear sandy. Use your hands to form a ball. Wrap the dough ball tightly with plastic wrap and place it into the fridge for at least 4 hours or overnight for best results.
- Once the dough has chilled, remove it from the refrigerator. Preheat the oven to 350°F and prepare baking sheets with parchment paper. Prepare a flat surface with a light dusting of flour. Unwrap the dough and divide it in half. Using a rolling pin, roll it out to ¼ inch thick.
- Use your cookie cutter to make the gingerbread man shapes. Repeat until all of your dough is gone. Place the cookies on the prepared baking sheet.
- Place into oven and bake cookies for 8 to 11 minutes or until the edges are set and crisp. Remove from oven and allow to cool completely on a cooling rack before decorating (about 10 minutes).
- While the cookies are cooling, mix white frosting and powdered sugar using a hand or stand mixer.
- Once the cookies have thoroughly cooled, place the white frosting mixture in a piping bag and cut a small hole in the tip. Give your gingerbread man some eyes, a smile, and some buttons. Use your creativity to personalize your cookies!
Notes
Measure accurately: Spoon and level the flour so the dough stays soft and workable.
Do not overmix: Stop once the dry ingredients disappear to keep cookies tender.
Chill for clean cuts: Firm dough holds sharp shapes and spreads less.
Dust smart: Lightly flour the counter and cutter to prevent sticking without drying the dough.
Reroll with care: Gather scraps, press together and roll once more to avoid tough cookies.
Do not overmix: Stop once the dry ingredients disappear to keep cookies tender.
Chill for clean cuts: Firm dough holds sharp shapes and spreads less.
Dust smart: Lightly flour the counter and cutter to prevent sticking without drying the dough.
Reroll with care: Gather scraps, press together and roll once more to avoid tough cookies.
Nutrition
Calories: 145kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 90mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 96IU | Vitamin C: 0.005mg | Calcium: 26mg | Iron: 1mg
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