Classic Holiday Gingerbread Men

5 from 2 votes

Classic Holiday Gingerbread Men

Classic Holiday Gingerbread Men are soft and chewy on the inside. They have just the right amount of crunch on the outside! They are the perfect homemade gift for the special people on your holiday gift list.

Prep Time20

Cook Time15

Cooling Time3

Total Time3 35

Course: Christmas, Cookies

Cuisine: American

Servings: gingerbread men

Calories: 189kcal

Author: Chula King

Equipment

Half-sheet pans lined with parchment paper
Parchment paper for rolling the dough
Rolling pin with spacer rings
Gingerbread man cookie cutter

Ingredients

3 cups (15 ounces) all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening at room temperature
½ cup (3.75 ounces) light brown sugar, firmly packed
⅔ cup unsulfured molasses
1 large egg
Royal Icing, recipe follows recipe follows
Mini chocolate chips and mini-red and green M&Ms or other decorations

Instructions

Gingerbread Men Cookies

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture until a stiff dough forms. Divide the dough into two thick disks and wrap each in plastic wrap. Refrigerate until chilled, at least 3 hours. (The dough can be prepared up to 2 days ahead.)
Preheat oven to 350°F. Line half-sheet pans with parchment paper. Set aside.
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let it stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a piece of parchment paper, or other work surface dusted with confectioners' sugar. Sprinkle the top of the dough with confectioners' sugar, then cover with another piece of parchment paper or plastic wrap. Roll out the dough ⅛-inch thick, making sure it isn't sticking to the work surface (run a long metal spatula or knife under the dough occasionally just to be sure, and dust the surface with more confectioners' sugar, if needed). For softer cookies, roll out slightly thicker. Using a gingerbread man cookie cutter, cut out the cookies and transfer to parchment-lined cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake at 350°F until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes; then transfer to wire cake racks to cool completely. Decorate with Royal Icing, and other decorations. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.) Yield: 16 to 20 gingerbread men.

Royal Icing

2 cups (8 ounces) confectioners' sugar
1 Tablespoons dried egg-white powder or meringue powder
3 Tablespoons water
Combine ingredients in a mixing bowl. Beat with an electric mixer until smooth. Add more water or confectioners' sugar to achieve the proper piping consistency.
Make ahead: The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
This icing hardens into shiny white lines, and is used for piping decorations on gingerbread men or other cookies. When using a pastry bag, practice your decorating skills before you ice the cookies. Conduct a few trial runs to familiarize yourself with the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch. Decorate the gingerbread men.

Nutrition