Classic Soft Gingerbread Man Cookies
One of the best holiday cookie recipes ever, this spiced, soft gingerbread man recipe makes a festive batch of holiday cookies that smell great and taste even better.
Servings: 24 to 36 cookies, depending on size
Ingredients
- 1 stick (4 ounces) unsalted butter, softened
- 1/2 cup packed, light brown sugar
- 1/2 cup molasses (I like Grandmom's brand)
- 1 egg
- pinch of salt
- 1 1/4 teaspoons powdered ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- zest of one medium-sized orange (optional)
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 2 3/4 cups all-purpose flour, plus more for dusting
Instructions
- In a mixer fitted with a paddle attachment, or by hand in a large mixing bowl if you're feeling brawny, beat together the butter and light brown sugar until lightened and fluffy. Scrape the bowl. Add the egg, molasses, salt, ginger, cinnamon, cloves, and zest. Beat on medium until smooth and emulsified, about 1 or 2 minutes. Scrape the bowl.
- Add the baking soda, baking powder, and flour and stir on low just until combined. The dough will look shaggy.
- Lightly dust the surface of a clean countertop. Turn the dough out onto the counter top and knead it a few times until smooth. Do not over-mix. Divide the dough into two flattened discs. Dust the top and bottom of each disc with a little flour. Use a rolling pin, further flatten each round into a 1/2" thick disc. Cover each and chill on a flat surface or sheet pan for at least 45 minutes. TIP: Do not stack the dough in the fridge. Keep them separate so they chill faster.
- Preheat the oven to 350°F and grease or line two half-sheet pans.
- Remove one disc from the refrigerator. Lightly dust the counter and the top of the gingerbread and finish rolling the dough to about 1/4" thick. Use your cookie cutters to cut shapes and place them on a lined cookie sheet, giving at least 1/2" of space between each.
- Gather the scraps of dough into a ball. Re-roll the dough and chill. Remove the other disc of gingerbread cookie dough and repeat.
- Bake the gingerbread cookies for about 12 to 14 minutes, until the edges are just brown. Let cool for several minutes on the sheet pan, then transfer to a cooling rack to cool completely. Decorate as desired.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
