Description
These Unbelievably Soft and Chewy Gingerbread Man Cookies offer a perfect balance of spice and sweetness with a tender, chewy texture. Made with molasses and warming spices, these classic Christmas cookies are easy to roll out and cut into fun shapes. They can be decorated with royal icing, glaze icing, or rich buttercream frosting to suit any occasion or preference. A timeless holiday treat that stays soft and flavorful for days when stored properly.
Ingredients
Scale
For the Cookies:
- 1 cup butter, softened
- 1 cup dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 1 tablespoon vanilla extract
- 4 cups all purpose flour, spooned and leveled
- 1 1/4 teaspoon kosher salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
For Royal Icing:
- 1/4 cup meringue powder (or 3 egg whites)
- 4 cups powdered sugar (about 1 pound)
- 6 tablespoons warm water (omit if using egg whites)
- Gel food coloring (optional)
For Glaze Icing:
- 2 cups powdered sugar
- 6–7 tablespoons milk (or more as necessary)
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 1 pinch kosher salt
For Buttercream Frosting:
- 1 batch Buttercream Frosting (recipe referenced in article)
- Gel food coloring (optional)
Instructions
- Make the cookie dough: In a large bowl or stand mixer, beat 1 cup softened butter for 1-2 minutes until creamy. Add 1 cup dark brown sugar and beat 1-2 more minutes until light and fluffy. Mix in 1 cup molasses and 1 tablespoon vanilla extract until combined. Add 4 cups all-purpose flour (spooned and leveled) without mixing. Form a well in the flour and add 1 1/4 teaspoons kosher salt, 1 tablespoon ground ginger, 1 tablespoon cinnamon, 3/4 teaspoon cloves, and 1/2 teaspoon allspice. Stir spices to break clumps, then mix dry ingredients into wet on low speed until dough forms with no flour streaks. Avoid overmixing.
- Chill the dough: Divide dough into three portions, wrap each in plastic wrap, and chill for about 2 hours until firm. Optionally, freeze wrapped dough discs separately for 30 minutes, then move to fridge for another 30 minutes. The dough should be firm but not sticky enough to roll out easily.
- Prepare pans and preheat oven: Line three half-sheet baking pans with parchment paper or silicone mats. Preheat oven to 350°F (177°C).
- Roll out the dough: Lightly flour a work surface. Roll one dough disc to about 3/8 inch thickness, turning and flouring as needed to prevent sticking. Avoid rolling too thin to keep cookies soft.
- Cut and arrange cookies: Flour cookie cutter and press into dough close to edge. Lift cutter and place shaped cookies at least 1-2 inches apart on prepared pans. For best shape retention, optionally chill pans with cookies in freezer for 5 minutes before baking.
- Bake: Bake at 350°F according to cookie size: 6-8 minutes for 2-inch, 8-10 minutes for 3-inch, 10-12 minutes for 4-inch tall cookies. Remove when centers are no longer shiny, checking carefully to avoid overbaking.
- Shape cookies while warm: Within 30 seconds of removing from oven, use the side of a knife to gently press edges inward or separate cookies if sticking together. Cookies set on pans for 5 minutes to firm up, then transfer to cooling racks to cool completely.
- Store: Once completely cool, store cookies in airtight containers to maintain softness.
- Frosting options: Choose between royal icing, glaze icing, or buttercream frosting.
Royal Icing: Whisk 1/4 cup meringue powder and 4 cups powdered sugar, gradually adding 6 tablespoons warm water until thick and white. Mix on medium speed 30-60 seconds. Add gel colors if desired. Pipe onto cookies.
Glaze Icing: Beat 2 cups powdered sugar, 6 tablespoons milk, 1 tablespoon corn syrup, 1 teaspoon vanilla, and pinch of salt. Add milk to reach thin, dip-able consistency. Dip cookie tops and dry on racks 1-3 hours.
Buttercream Frosting: Prepare buttercream frosting, color if desired, and spread or pipe onto cookies. - Storage and freezing tips: Store frosted cookies when dry in airtight containers: royal icing cookies can be frozen for 2-3 weeks, glazing requires full drying and separation between layers, buttercream cookies freeze best flash frozen separated by parchment paper. Dough discs can be frozen tightly for 1-2 months and baked from frozen. Baked, unfrosted cookies freeze well for 2-4 weeks.
Notes
- Nutrition facts calculated with royal icing included (not glaze or buttercream). Recipe yields about 24 (3-inch) cookies.
- Royal icing can be made with 3 egg whites by beating until frothy, adding 1/2 cup powdered sugar, then remaining sugar, adjusting with water or sugar for consistency.
- For shipping, use a glaze recipe designed for glazed donuts that dries firmer and seals moisture longer (6-8 hours drying). Dunking whole cookies may help retain freshness.
- Buttercream frosting with 1-3 teaspoons meringue powder added can form a slight crust but will not allow stacking of cookies.
- Overmixing dough causes tough cookies; chilling dough prevents spreading and helps maintain shape.
- Rolling dough to correct thickness (~3/8 inch) is key for soft texture.
- Shaping cookies immediately after baking helps keep clean edges and correct shape.
- Store cookies in airtight containers at room temperature for 4-5 days for best softness.
