Gingerbread Man Cookie Recipe
It is baking time for Christmas!!! Mandy and I baked a few batches of Gingerbread Man cookies a few days ago to try out a few different gingerbread cookie recipes. We finally settled on the adapted recipe from Martha Stewart which my kids and I love the most.
For years, I have been wishing to bake my own Gingerbread Man cookies, I am glad that I am able to accomplish it this year. With help from Mandy, I have baked my first ever gingerbread cookies and decorated royal icing on them!!! The feeling in getting the icing done without practicing ahead is simply thrilling, I thought I would fail but they turned out pleasing (not perfect though). Not only that, I feel the joy when seeing my kids’ first bites on the cookies they have never tried before, and, feel overjoyed when they keep asking for it, wow… 100% baking satisfaction.
The Gingerbread Man cookies have gone way too fast and I will need to bake a few more batches again very soon. I truly enjoy the process because I am devoted to baking for my loved ones.
I hope you will try out this recipe too.
Gingerbread Man Cookie
- 3 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1/4 teaspoon finely ground white pepper
- 3/4 teaspoons coarse salt
- 1 large eggs
- 1/2 cup un-sulfured molasses
- Royal Icing, various colors for decoration (we used royal icing premix)
For your convenience, please use this unit conversion, powered by UnitConversion.org to convert the measurement to other units.
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside. (Picture 1)
- Put butter and brown sugar in the mixing bowl, mix with a hand whisk until fluffy. Mix in spices and salt, then egg and molasses. Reduce speed to low. Add flour mixture; mix with a spatula until just combined. Divide dough into halve; wrap each in plastic. Refrigerate until cold, about 1 hour. (Picture 2 - 8)
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into Gingerbread man with a Gingerbread man cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. (Picture 9, 10, 11)
- Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. (Picture 12)
- When cool, you can decorate the cookies with Royal icing.
Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
If you are going to use the original recipe (double portion) you will need an electric mixer to cream the butter and mixing the rest of the ingredients.