- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 tablespoons water
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Frosting of choice
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
- Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired. Yield: about 2 dozen.
Reviews for Gingerbread Men Cookies
"This is my family's favorite gingerbread cookie recipe. I bring them to work every year and have for the past 3 years or so. They are chewy, and they have the very nice gingerbread taste that all gingerbread cookies should have. Not too spicy. I noticed that they don't go stale quickly either. One suggestion: as others have said, leave out the water, otherwise they're too much of a mess and difficult to work with."
"I am brazilian and we don't have gingerbread man cookies as a tradition. We don't have them even to buy in stores and supermarkets. Maybe in special stores, but I, myself, had never tasted them.It was kind of easy to find the ingredients (allspice and molasses are more difficult, really molasses is impossible, but I replaced it with a syrup made by myself with brown sugar and water).I LOVED the taste and the smell. My family found the cookies fantastic. We had never ate this kind of cookies, but everyone was amazed. It is very seasoned, but the flavours are well combined and become perfect.It was difficult to decorate! Everybody wanted to eat before.The dough was really soft, but freezing worked perfectly to mold it. I used it half without freezing. It was not easy, but worked perfectly.Loved the recipe!Thanks for sharing, friend!I want to give 5 star, but my iPad is not helping me! I am trying. If it gets just 1 star, it is a mistake! It is a 5 star recipe!!!"
"Edit: I realized after the fact what I did wrong. I added a cup of butter instead of half a cup. It took a lot of extra flour and a bit more refrigeration, but I managed to turn it around and make some really great cookies! They were a big hit with the kids.I see all these great reviews, but I feel like the slow kid in the class because mine did not come out well at all. Followed the recipe to the letter, but my dough was slushy and smooth. It stuck to the counter even after I applied a lot of extra flour. The taste is great, but the dough is goopy. :("
"Wonderful recipe. Thank you Kap10 for the advice to omit the water. dough was easy to work with."
"Grand recipe.......dough was easy to manage...I will add a little extra spice next time and maybe a minute or less baking time.. Overall a great experience, I'd never made Ginger Bread before ...Looking forward to decorating them...I know they will be enjoyed!"