Soft And Chewy Gingerbread Man Cookies Recipe

5 from 9 votes

Soft And Chewy Gingerbread Man Cookies Recipe

This Soft and Chewy Gingerbread Man Cookies Recipe is a family favorite for a reason. The cookies are soft on the inside with crunchy edges. They are perfect to enjoy with a cup of eggnog together with family and friends or as a gift!

Prep Time4

Cook Time30

Total Time4 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 184kcal

Author: Sabine Venier

Ingredients

3 ¼ cups all-purpose flour, spooned and leveled
1 ¼ teaspoon baking powder
½ teaspoon salt
¾ tablespoon ground ginger
2 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup unsalted butter
¾ cup packed light or dark brown sugar
⅔ cup unsulphured molasses
1 large egg
2 teaspoon vanilla extract

OPTIONAL: Icing

1 cup powdered sugar, sifted
2 tablespoon water
pinch of salt

US Customary - Metric

Instructions

In a large bowl, mix the flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Set aside.
In another large bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy, about 1-2 minutes. Add brown sugar and molasses and mix until combined. Add egg and vanilla and mix until fully combined. Add dry ingredients and mix on low speed until combined. The dough will be sticky and thick. Knead it by hand a few times and divide in half. Shape into discs and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.
Preheat the oven to 350°F / 175°C and line 3 baking sheets with parchment paper and set aside.
On a well-floured surface, roll out the dough discs to a thickness of ¼-inch (6mm). Using a 4-inch (10cm) gingerbread man cutter, cut out cookies and place on prepared baking sheets, leaving about 1-inch (2.5cm) between them. Then bake for 8-9 minutes. Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
OPTIONAL: Whisk together the sugar, water, and salt until combined. Place in a piping bag and cut off a small piece of the tip. Decorate the cooled cookies as desired. Store in an airtight container at room temperature for up to 1 week.

Video

Notes

Cooking Time and Temperature

Bake at 350°F (175°C) for 8–9 minutes for 4-inch (10cm) gingerbread men.

Taste & Texture

Soft in the center with crunchy edges and a warm, spiced gingerbread flavor.

Storage, Freezing & Reheating

Room Temperature: Store in an airtight container at room temperature for up to 1 week.
Refrigerator: The prepared dough can be refrigerated for at least 3 hours or up to 3 days before rolling and baking.
Freezer: Freezing instructions are not provided in the original recipe.
Reheat: Reheating instructions are not provided in the original recipe.

Serving Recommendations

I like these with a cup of eggnog, especially during the holidays.
They also make a nice homemade gift for family and friends.

Recipe Variations and Substitutions

Use either light or dark brown sugar as listed in the recipe.
Decorate with the optional icing once the cookies have cooled completely.
The cookies can also be decorated with chocolate, sprinkles, or nuts.
Use different cutter sizes, adjusting the baking time according to the recipe notes.

Proper Storage Tips

Let the cookies cool completely before storing them.
Store them in an airtight container at room temperature for up to 1 week.
Chill the dough for at least 3 hours before rolling and cutting.

Pro Tips

Divide the dough into two discs before chilling to make rolling easier.
Chill the dough for at least 3 hours, preferably overnight.
Roll the dough no thinner than ¼ inch (6 mm) for soft centers.
Use unsulphured molasses rather than blackstrap molasses.
Let the cookies cool completely before decorating.
Adjust baking times as follows: bake 2-inch cookies for 5 minutes and 6-inch cookies for 11 minutes.

Nutrition