Classic chewy and soft gingerbread man cookies perfect during the Holiday season.
These cookies are iced without royal icing keeping it quick and simple for the holiday season.
Gingerbread Man Cookies are a Christmas classic for a reason. They’re festive, delicious, and they have all the classic Christmas flavors such as ginger and cinnamon.
Easy Cut Out Cookies
These soft gingerbread man cookies are simple to make kids have a lot of fun decorating them. After combining all of the ingredients together, it’s important to chill the dough for 20 minutes before rolling the dough out.
Before placing the dough in the refrigerator, divide the dough into 2 equal parts and pat it out into a disk before chilling. It will make this dough easier to roll out using a rolling pin since it has been chilled.
This prevents the cookies from spreading which means your gingerbread men will be perfectly shaped and not spread out in every direction.
Once the dough is rolled out, cut the dough using gingerbread man cookie cutters and repeat the process of rolling out the dough and using the cookie cutters.
Place the gingerbread men on an ungreased cookie sheet or a cookie sheet lined with silicone baking mats. Bake in the oven for 8-10 minutes before removing them from the oven to cool.
Allow the cookies to cool completely before icing.
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Soft Gingerbread Men Cookies Icing
Traditionally, gingerbread men are iced with royal icing. For this recipe, I make a sweet vanilla icing without any egg whites. It is a combination of powdered sugar, corn syrup, vanilla extract, and milk.
To make this icing, combine the first 3 ingredients together before adding the milk. By adding just a tablespoon at a time you can control the consistency of the icing. The goal is to have it be thick enough to pipe but not too thick so that it’s hard to pipe.
If the icing comes out too runny, simply add a little powdered sugar at a time. Alternatively, if the icing is too thick, add a small amount of milk at a time to make it thinner.
To make piping gingerbread men cookies easier, I use a piping bottle. They’re easy to fill and they’re great for decorating cookies and cakes. They’re reusable as well and come in handy quite a bit!
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed
- ⅓ cup molasses
- 2 tbsp water
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 ⅔ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp allspice
- Beat the softened butter together with the dark brown sugar.
- Beat in the molasses and the vanilla extract.
- Beat in the room temperature egg.
- Add in the water, baking soda, salt, ground ginger, ground cinnamon, nutmeg, and allspice.
- Slowly beat in the flour and mix until dough forms.
- Divide the dough in half and pat each into a disk shape.
- Wrap in parchment paper and chill in the refrigerator for 20 minutes.
- Preheat the oven to 350°
- Remove the dough from the fridge and roll out the dough using a rolling pin to a ¼" thickness.
- Lightly flour a work surface and cut the dough using gingerbread cookie cutters and place on an ungreased cookie sheet or a silicone mat.
- Bake in the oven for 8-10 minutes. The edges should be lightly browned.
- Repeat with remaining dough.
- Allow the cookies to cool completely before frosting.
- In a medium-sized bowl, beat the powdered sugar, corn syrup, and vanilla extract together.
- Slowly add the milk until a piping consistency is reached. It should be thick but easy to work with.
- Add the icing to a piping bottle and decorate the cookies
- Store in an airtight container.
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Serving Size:1 cookie
Amount Per Serving: Calories: 129Total Fat: 2.9gSaturated Fat: 1.7gUnsaturated Fat: 0gCholesterol: 12mgSodium: 78mgCarbohydrates: 24.7gFiber: 0.3gSugar: 15.7gProtein: 1.2g