📝 About This Recipe
These iconic holiday treats are the perfect balance of snap and chew, boasting a deep, complex sweetness from dark molasses and a warm bouquet of aromatic spices. Originating from medieval European festivals, the gingerbread man has become a beloved symbol of winter comfort and whimsical creativity. This recipe ensures a sturdy dough that holds its shape perfectly in the oven, making it the ideal canvas for intricate icing designs and festive decorations.
🥗 Ingredients
The Spice & Flour Base
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Ground ginger (for a bold, spicy kick)
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 3/4 cup Unsalted butter (softened to room temperature)
- 3/4 cup Dark brown sugar (packed)
- 1/2 cup Unsulphured molasses (do not use blackstrap)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1 teaspoon Orange zest (finely grated for brightness)
Royal Icing & Decoration
- 2 cups Confectioners' sugar (sifted)
- 1 1/2 tablespoons Meringue powder (safer than raw egg whites)
- 3-4 tablespoons Warm water (adjust for consistency)
- 1/4 cup Assorted sprinkles (for buttons and eyes)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until perfectly combined and no lumps remain.
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2
In a separate bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
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3
Add the molasses, egg, vanilla extract, and orange zest to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
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4
Turn the mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix just until a thick, cohesive dough forms. Do not overmix.
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5
Divide the dough into two equal portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. This is crucial for flavor development and ease of rolling.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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7
On a lightly floured surface, roll out one disc of chilled dough to a thickness of about 1/4 inch. If the dough is too cold and cracks, let it sit for 5 minutes to soften slightly.
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8
Use a gingerbread man cookie cutter to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, spacing them 1 inch apart.
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9
Bake for 10-12 minutes. The edges should be set and slightly browned, but the centers should still look a bit soft. They will firm up as they cool.
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10
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
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11
To make the icing, whisk the confectioners' sugar, meringue powder, and water together. Beat on high speed for 5 minutes until stiff, glossy peaks form. If it's too thick, add water a drop at a time.
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12
Transfer the icing to a piping bag fitted with a small round tip. Decorate the cooled gingerbread men with outlines, faces, and buttons. Add sprinkles while the icing is still wet.
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13
Let the icing dry completely (about 1-2 hours) before stacking or serving.
💡 Chef's Tips
Always chill your dough; warm dough will spread in the oven and lose the 'man' shape. If you prefer a softer cookie, bake for only 9 minutes; for a crunchy snap, go the full 12 minutes. Avoid using Blackstrap molasses as it is too bitter and will overpower the delicate spices. Dust your cookie cutter with flour between every few cuts to prevent the dough from sticking to the intricate limbs. If the dough gets too warm while rolling, pop it back in the freezer for 5 minutes to firm up.
🍽️ Serving Suggestions
Serve alongside a steaming mug of spiced apple cider for a classic winter pairing. Pair with a glass of cold whole milk for a nostalgic afternoon snack. Arrange on a festive platter with sprigs of fresh rosemary and cranberries for a beautiful holiday centerpiece. Serve with a side of lemon curd for a sophisticated, zesty dip that cuts through the rich molasses. Crumble any broken cookies over vanilla bean ice cream for an instant gingerbread sundae.