- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 egg
- 2 tablespoons water
- 2-2/3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon each ground cinnamon, nutmeg and allspice
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.
- Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
- Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: about 2 dozen.
Reviews for Gingerbread Men Cookies
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"This is one keeper of a cookie.WOW! If you love soft, just right spiced gingerbread men, this is a must try recipe, you won't be disappointed!"
"These are really fabulous. Not too spicy but with great flavor balance. I added a pinch of clove and was very happy with the outcome. Even my teenaged spice complainer gave them a thumbs up! I rolled them out a little bit thicker , baked 10 min. Recipe made approx 24 4 inch gingermen. They were perfect! PS. I thought rollout was a cinch. A lot of extra flour would not be advisable. Just a thin layer on board and rolling pin, just be careful."
"I'm hosting the family this year for Christmas, and came across this recipe, I'm overly impressed with the reviews, and am about to give it a shot.Question though, do they freeze well, and taste the same afterwards? I was looking to get a head start on my christmas bakingI would appreciate the feedback!"
"These are AMAZING!! Soft on the inside, yummy all around!"
"For my first time ever making gingerbread men cookies, I used this recipe and some of a Good Housekeeping (I know; how "mom" of me) . They turned out well, and were a hit at our "Thanksmas" party this weekend. I have not been much of a baker to use a rolling pin. When it says to let the dough cool, definitely do so. It helps to prevent it sticking to the pin. I would also say generous amounts of flour is perhaps most important. All in all, good recipe. @kitchen_cook #smallkitchencooking"