Classic Gingerbread Men Cookies with rich spices and a sweet, molasses flavor. Ideal for cutting into festive shapes and decorating with icing and sprinkles.
Ingredients
For the Gingerbread Men:
12tablespoonsunsalted buttersoftened
¾cuplight brown sugar
½cupunsulphured molasses
1largeeggat room temperature
1teaspoonvanilla extract
3cupsall-purpose flour
2teaspoonsground ginger
1teaspoonground cinnamon
1teaspoonbaking soda
½teaspoonground nutmeg
½teaspoonsalt
For the Icing:
4cupspowdered sugardivided
2tablespoonsmeringue powder
2teaspoonsvanilla extractdivided
½ - ¾cupwaterdivided
2tablespoonslight corn syrup
Instructions
Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line baking sheets with parchment paper.
In a stand mixer, cream together butter and brown sugar until smooth and creamy (2-3 minutes).
Mix in the molasses, vanilla, and egg thoroughly.
In a separate bowl, whisk together the dry ingredients: flour, ginger, cinnamon, baking soda, nutmeg, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill the dough in the freezer while preparing the icing (10-15 minutes).
For the icing, in a mixer, combine 2 cups powdered sugar, meringue powder, and 1 teaspoon vanilla. Mix on low, then medium until stiff.
Mix the remaining powdered sugar, corn syrup, water, and vanilla extract until smooth.
Combine both icings, adjusting consistency with water or more powdered sugar as needed. Then transfer to piping bags.
Remove the dough from the freezer, and roll it out on a lightly floured surface ½-⅝ of an inch thick. Using gingerbread men cookie cutters, cut out shapes and transfer them to the prepared cookie sheets about an inch apart.
Bake in the preheated oven for 8 minutes. Be careful not to overbake the cookies to keep them chewy (not crispy!).
Remove the cookies from the oven, and allow them to cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely before icing.
When ready to decorate, snip off the tip of an icing bag and decorate by adding details like eyes, mouths, and buttons with sprinkles. Attach the sprinkles by adding a little icing underneath them.
Allow icing to set at room temperature for about an hour before stacking cookies.
Notes
Storage: Best stored in an airtight container at room temperature for up to 3 days or frozen for 3 months.