Description
Forget hard, brittle gingerbread! These Soft and Chewy Gingerbread Man Cookies are perfectly spiced, tender, and melt-in-your-mouth delicious every time. An easy recipe for festive baking that brings joy to every bite.
Ingredients
Scale
- 3 cups (360g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Ginger
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Salt
- ¾ cup (170g) Unsalted Butter, softened
- ½ cup (100g) Granulated Sugar
- ½ cup (100g) Packed Light Brown Sugar
- 1 large Egg
- ½ cup (120ml) Unsulphured Molasses
- 1 teaspoon Vanilla Extract
- **For the Royal Icing (Optional):**
- 2 cups (240g) Powdered Sugar, sifted
- 2 tablespoons Meringue Powder
- ¼ cup (60ml) Warm Water, plus more as needed
- ¼ teaspoon Vanilla Extract
- Food coloring (optional)
Instructions
- **Whisk Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Set aside.
- **Cream Butter and Sugars:** In a large bowl, using an electric mixer on medium speed, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- **Add Wet Ingredients:** Beat in the large egg until just combined. Then, gradually add the unsulphured molasses and vanilla extract, mixing until fully incorporated. The mixture may look a bit curdled, but that’s okay.
- **Combine Wet and Dry:** Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and lead to tougher cookies. The dough will be soft and slightly sticky.
- **Chill the Dough:** Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial as it firms up the dough, making it easier to roll and cut, and prevents the cookies from spreading too much during baking.
- **Preheat Oven and Prepare Baking Sheets:** When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- **Roll and Cut Dough:** On a lightly floured surface, unwrap one disc of chilled dough. Roll it out to an even thickness of about 1/4 inch (6mm). Use a gingerbread man cookie cutter (or any shape you prefer) to cut out shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between each cookie. Re-roll any scraps until all dough is used.
- **Bake:** Bake one sheet at a time for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake, as this will lead to hard cookies. For Soft and Chewy Gingerbread Man Cookies, watch them closely.
- **Cool:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- **Prepare Royal Icing (Optional):** In a clean bowl, whisk together the sifted powdered sugar and meringue powder. Gradually add the warm water and vanilla extract, mixing on low speed until smooth. Increase speed to high and beat for 5-7 minutes until stiff peaks form. If the icing is too thick, add more water 1 teaspoon at a time; if too thin, add more powdered sugar. Divide and color with food coloring if desired.
- **Decorate:** Once the cookies are completely cool, decorate them with royal icing as desired. Allow the icing to fully set before storing.
Notes
Chilling the dough is essential for preventing spread and achieving perfect shape. Do not overbake to keep cookies soft and chewy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg