Gingerbread Men Cookies
These classic gingerbread cookies are made with a soft, chewy cookie dough that's loaded with pumpkin pie spices, ginger, molasses and brown sugar. These mouthwatering gingerbread men are the perfect holiday treat!
Servings: 32 cookies
Calories: 132kcal
Ingredients
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 cup salted sweet cream butter softened
- ¾ cup light brown sugar packed
- ½ cup + 2 tablespoons unsulphured molasses
- 1 large egg room temperature
- 1½ tsp vanilla extract
- tinted Sugar Cookie Icing (see the recipe on our website) for decorating. We used red and white to decorate ours.
Instructions
- Using a medium size mixing bowl, whisk together the flour, baking soda, ground ginger and pumpkin pie spice. Set it aside.
- Using a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 30 seconds.
- Add the light brown sugar, molasses, egg and vanilla and beat just until the ingredients are incorporated.
- Add in the flour mixture, and beat on low until the flour is well combined.
- Cover the dough and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350*. Line 2 baking sheet with parchment paper and set aside.
- Remove the cookie dough from the refrigerator. Divide the dough in half to make handling the dough manageable.
- Dust your work surface and your rolling pin with flour.
- Roll the cookie dough to ⅛ - ¼ inch thickness.
- Press down with the cookie cutter, and gently wiggle the cutter to help ensure a clean cut.
- Place the cut cookie shapes 2 inches apart.
- Bake for 8 minutes.
- Remove from the oven and allow the cookies to rest on the baking sheet 5 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool before decorating.
Notes
Storage:
- To Store: Store any leftover cookies in an airtight container, at room temperature, for up to 4 days. You can also store them in the refrigerator for up to 7 days.
- To Freeze: You can store the unbaked cut cookie shapes in a single layer, covered in the freezer for 2 months. Allow the unbaked cut cookie shapes to thaw before baking. Decorate after baking.
- Make sure you chill your dough. Refrigeration makes the dough easier to work with. At any point during the roll/cutting process, you can stop and refrigerate it if it gets too sticky (be sure to cover dough with cling wrap).
- Generously dust both the surface that you are working on and the rolling pin with flour. This will keep the dough from sticking, and any excess flour that remains on the dough will bake off in the oven.
- Keep your cuts as close together to get as many gingerbread men out of your dough as possible. Once you’ve cut out as many cookies as you can, gather the scraps together and re-roll them out again.
- I recommend using parchment paper or a baking mat with this recipe to prevent the bottoms from getting brown too soon.
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg