Description
Delicious gingerbread men cookies that remain soft and chewy, perfect for decorating during the holidays.
Ingredients
Scale
- 3 1/4 cups all-purpose flour (plus more for rolling out the dough)
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 3/4 cup light brown sugar (packed)
- 1/2 cup molasses
- 1 large egg (room temperature)
- 2 1/2 cups powdered sugar
- 4 tablespoons warm water
- 2 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- Sprinkles of your choice
Instructions
- In a bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar with an electric mixer on medium speed until light and smooth, about 2 to 3 minutes.
- Add the molasses and the egg to the butter mixture. Mix until fully combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until the dough comes together. Do not overmix.
- Divide the dough into two disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Cut out gingerbread men with a cookie cutter.
- Place cookies on the prepared baking sheets, leaving about 1 inch between them.
- Bake for 8 to 10 minutes until edges are set but the centers stay soft.
- Let the cookies cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely before icing.
- In a mixing bowl for the royal icing, combine the powdered sugar and meringue powder. Stir briefly to mix.
- Add warm water and cream of tartar. Beat with an electric mixer until the icing forms stiff peaks and is smooth.
- If you prefer a thinner flood icing, add a teaspoon of water at a time until you reach the desired flow.
- Divide the icing into bowls and add food coloring. Pipe outlines on the cooled cookies and flood the center with thinner icing. Add sprinkles before the icing dries.
- Let the cookies dry completely for at least 2 hours before stacking.
Notes
Store cookies in an airtight container to maintain softness. They also make great gifts when stacked and tied with a ribbon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg