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Soft and Chewy Gingerbread Men Cookies

Soft and Chewy Gingerbread Men Cookies - featured image
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Perfectly spiced and wonderfully soft, these classic gingerbread men cookies are a holiday favorite, easy to make and fun to decorate.

Ingredients

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  • 3 1/4 cups all-purpose flour plus more for rolling out the dough
  • 1 1/2 tablespoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3/4 cup light brown sugar packed
  • 1/2 cup molasses
  • 1 large egg room temperature
  • 2 1/2 cups powdered sugar
  • 4 tablespoons warm water
  • 2 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
  • Sprinkles of your choice

Instructions

  1. Whisk together flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and salt in a medium bowl.
  2. Set the dry ingredients aside.
  3. Beat softened unsalted butter, packed light brown sugar, and molasses in a large bowl with an electric mixer until fluffy.
  4. Continue beating for about 2 minutes.
  5. Add the room temperature large egg to the butter mixture.
  6. Beat until the egg is just combined.
  7. Gradually add the dry ingredients to the wet ingredients with the mixer on low speed.
  8. Mix until the dough just comes together, being careful not to overmix.
  9. Divide the dough in half.
  10. Wrap each half of the dough in plastic wrap.
  11. Chill the wrapped dough in the refrigerator until firm, about 1 hour or overnight.
  12. Preheat your oven to 350°F (175°C).
  13. Take one disc of dough out of the fridge and let it rest at room temperature for about 10 minutes.
  14. Lightly flour your work surface (use about 1/4 cup of flour).
  15. Roll the dough out to 1/4-inch thickness.
  16. If the dough is too soft, work in a little more flour.
  17. Cut out gingerbread men shapes using a 4-inch or 3-inch cookie cutter.
  18. Remove the excess dough from around the cut shapes.
  19. Transfer the cut cookies to parchment-lined baking sheets.
  20. Gather the dough scraps.
  21. Roll out the scraps and remaining dough in the same way, adding flour to the surface as needed.
  22. Bake cookies for 9-10 minutes.
  23. Let the baked cookies cool on the baking sheets for 5 minutes.
  24. Transfer the cookies to a wire rack to cool completely.
  25. Repeat with remaining dough.
  26. Combine powdered sugar, warm water, meringue powder, and cream of tartar in a bowl for the royal icing.
  27. Beat at low speed until all ingredients are moistened.
  28. Increase speed to medium and beat for 1-3 minutes until the icing is slightly thickened and glossy.
  29. Keep the royal icing covered until you are ready to use it.
  30. Decorate the completely cooled cookies with royal icing and sprinkles as desired.

Notes

Ensure butter is softened, not melted, for best dough texture.
Do not overmix the dough to keep cookies soft and chewy.
Chilling the dough is essential for preventing spread and ease of handling.
Bake until edges are just set; cookies will firm up as they cool.
Make sure cookies are completely cool before decorating with icing.

Find it online: https://homecookstudio.com/soft-and-chewy-gingerbread-men-cookies/