4 from 3 votes
Soft & Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar. The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!
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Soft & Chewy Gingerbread Men Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Soft & Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar.  The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!

Course: Dessert
Cuisine: European, German
Servings: 48 cookies
Author: Amy Nash, House of Nash Eats
Ingredients
Gingerbread Cookies
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 egg
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
Royal Icing
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon light corn syrup
  • 2-3 tablespoons room temperature water
  • Pinch of salt
  • Gel or liquid Food coloring (optional)
Instructions
  1. In the bowl of a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses (it really does help to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the sides of the bowl as needed.
  2. Add the flour, salt, baking soda, and spices, then mix until everything is completely combined. Scrape the gingerbread cookie dough out of the bowl onto a large piece of plastic wrap, then wrap it up into a disc and put it in the refrigerator to chill for 3 hours or even overnight.
  3. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a floured surface, roll the dough out to 1/4" thickness. I always find I need to be generous with the flour so the cookies don't stick to the counter or the rolling pin, but you don't need to worry about having cookies that look dusted by flour because it will be absorbed into the dough as the cookies get rolled out.
  4. Cut into desired shapes with cookie cutters. Transfer the cookies to the baking sheets, leaving a little space between each cookie. They don't spread much, but you just don't want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not overbake or they won't stay soft. Let cool for 5-10 minutes on the pan. Remove from cookie sheets to cool completely on wire racks. Frost or decorate when cool with royal icing.
Royal Icing
  1. In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup and 2 tablespoons of the water. If should be thick, but if it is TOO thick, whisk in another 1/2 tablespoon at a time, checking consistency after each half tablespoon. If you go too far and it gets too runny, whisk in two additional tablespoons of powdered sugar at a time. You want the royal icing to drizzle off you whisk into the bowl and hold it's shape for a second or two before melting back into the rest of the icing. If desired, you can separate your icing to different small bowls at this point and add food coloring, then transfer to piping bags with small decorating tips.