Gingerbread Men Cookies
Total TimePrep: 40 min. + chilling Bake: 10 min./batch + cooling
Makesabout 2 dozen
- 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 together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until easy to handle, about 30 minutes.
- 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.
Nutrition Facts1 cookie (calculated without frosting): 118 calories, 4g fat (2g saturated fat), 17mg cholesterol, 128mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 2g protein.
Jan 12, 2018
This recipe is pretty much flawless. The balance of molasses and spices is just right. It's great for cut-out cookies because scraps can be re-rolled without coming out different.Roll 1/8 inch thick for crisp cookies, or 1/4 inch thick for chewy cookies.
Dec 28, 2017
These are pretty good. this was my first time making gingerbread cookies. i was expecting more gingery to then kinda like ginger snaps....with the addition of powdered sugar icing these taste more like sugar cookie cutouts.
Dec 25, 2017
This recipe is very good. A nice soft cookie with firm edges. I like a bit more intense ginger flavor but the taste really is very good. I needed to down size from a recipe I have made for years that made about 12 dozen cookies. This is now my go to recipe.
Dec 19, 2017
Look no further. Do not increase the spice. You will be thrilled.
Dec 19, 2017
Best gingerbread cookies I’ve ever had! Amazing recipe! Thanks
Dec 18, 2017
Although I am an experienced baker, I like to trust and follow the recipe as written the first time I try it before I make any changes. Unfortunately there was too much liquid in this recipe and it was a sticky mess. I wish i had read all of the reviews before trying it. It seems that everyone complained about the extra water or they didn't use it to start with. Grrrrrrrrr. It shouldn't be in a compilation of recipes if we are all having this much trouble.
Dec 11, 2017
can the ground allspice be either substituted or left out?
Dec 8, 2017
Almost perfect! I did increase the cinnamon to 1 tsp. and they taste great! I started with no water. I was able to roll out dough immediately - no chilling. But the dough was a bit dry... it worked fine, but I added 1 TBSP water to make it easier to work with. You have to roll them thin 1/8 inch to avoid the puffiness. Another tip: after you roll the dough a bit on the floured surface, lift the dough, reflour the surface, and flip the dough over, and keep the rolling pin floured. LOVE THESE COOKIES!
Nov 11, 2017
I love the dough. It's easy to roll out and taste wonderful. I used lemon butter cream icing on them. They turned out perfect!!
Oct 24, 2017
Lovely soft, tasty, and very easy to make gingerbread men (are we still allowed to call them that or have they been black listed on the PC hit list?). I have made these 3 times now and they all go within 24 hours - the kids and adults love them. Here in the UK traditional gingerbread men are solid like a biscuit or a hard cookie and can be a bit too over powering with the ginger but these have the right balance, not too strong or too sweet and quite light, easy to chew and very moreish.A tip on the water, save it til last and judge for yourself if you think it needs any water or just a few drops, make this recipe a few times to find your sweet spot.
Follow along as we show you how to make these fantastic recipes from our archive.