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Close-up of festive Gingerbread Man Cookies, perfect for holiday baking and decorating.
Lady Maria

Perfect Gingerbread Man Cookies

This recipe provides a detailed guide to baking perfectly spiced Gingerbread Man Cookies with crisp edges and chewy centers. Learn how to create beautifully shaped and decorated cookies for a festive holiday treat, complete with tips for troubleshooting and variations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses, unsulphured
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons meringue powder
  • Wate r
  • Food coloring optional

Equipment

  • Large bowl
  • whisk
  • Separate bowl
  • Mixer (hand or stand)
  • Plastic wrap
  • Refrigerator
  • Oven
  • Baking sheets
  • parchment paper
  • Rolling Pin
  • Gingerbread man cookie cutters
  • wire rack
  • Small bowls
  • Piping bags
  • Small round tips for piping bags

Method
 

  1. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  2. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
  8. Use Gingerbread Man Cookie cutters to cut out shapes from the dough.
  9. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
  10. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. In a large bowl, whisk together the powdered sugar and meringue powder.
  13. Gradually add water, one tablespoon at a time, until the icing reaches a smooth, pipeable consistency.
  14. Divide the icing into separate bowls and add food coloring to each bowl to create your desired colors.
  15. Transfer the icing to piping bags fitted with small round tips.
  16. Use the icing to outline the edges of the cookies.
  17. Thin the remaining icing with a little more water until it reaches a flood consistency (similar to the consistency of glue). Use this icing to flood the inside of the outlined areas.
  18. While the flood icing is still wet, add details such as buttons, eyes, and smiles using the colored icing. You can also use sprinkles, candies, or other edible decorations.
  19. Let the icing dry completely before storing the cookies. This may take several hours, or even overnight.

Notes

Use high-quality ingredients for the best flavor. Don't overmix the dough. Chilling the dough is crucial for preventing spreading. Store cookies in an airtight container at room temperature for up to a week or freeze for up to 2 months. For variations, try lemon zest, cocoa powder, cardamom, or allspice. To make gluten-free gingerbread, use a gluten-free flour blend. For vegan gingerbread, substitute vegan butter and a flax egg.