An easy recipe for classic Gingerbread Man cookies. These cookies are equally delicious and adorable, especially when frosted with royal icing.
Prep Time 35minutes
Cook Time 2hours15minutes
Total Time 2hours50minutes
Servings 24cookies or more depending on size
Author Meggan Hill
For the cookies:
1cupunsalted buttersoftened (2 sticks)
1/2cuplight brown sugarfirmly packed
For royal icing made without egg:
6tablespoonswarm waterplus more as needed
For royal icing made with egg:
3largeegg whitesat room temperature
1/4teaspooncream of tartar
To make the cookies:
In a large bowl, sift or vigorously whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a standing mixer with the paddle attachment on high speed, or in a bowl with an electric mixer, beat butter until pale and fluffy. Add brown and white sugars and beat until smooth.
Reduce speed to low and gradually beat in molasses. Add egg and continue beating on low until combined.
Gradually add flour mixture and beat on low speed until just combined. Stir a few strokes by hand to ensure all flour is incorporated.
Turn out dough on to a floured surface and, using floured hands, form into a large smooth mound. Divide the mound into 4 equal portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate at least 2 hours or up to 3 days.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone mats.
Working with 1 disk at a time, roll out dough between two sheets of wax paper or parchment paper to 1/4 inch thick. Using gingerbread cookie cutters 3 to 5 inches tall, cut out cookies.
Carefully transfer to prepared baking sheets using an offset spatula. Repeat with remaining disks of dough. Gather all scraps, re-roll, and cut out additional cookies. If the dough becomes sticky, refrigerate for 10 minutes.
Bake until the cookies are lightly browned on the bottom, about 6 to 8 minutes. Cool on baking sheet 5 minutes before transferring to wire racks to cool completely. Frost with royal icing (recipe follows).
To make royal icing without egg:
In a standing mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat the meringue powder and 6 tablespoons warm water.
Reduce mixer speed to low and gradually beat in powdered sugar until blended, then beat on high speed until very thick and smooth, about 5 minutes.
If the icing is too thick to spread or pipe, add more warm water, 1 tablespoon at a time. Frost Gingerbread Man Cookies as desired.
To make royal icing with egg:
In a standing mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat egg whites and cream of tartar until foamy.
Reduce mixer speed to low and gradually beat in powdered sugar until blended, then beat on high speed until thick and glossy, about 2 minutes. Frost Gingerbread Man Cookies as desired.