Description
Soft and chewy gingerbread men cookies with a spiced molasses flavor, perfect for holiday baking.
Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup molasses
- 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 Tbsp. ground cinnamon
- 1 Tbsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 whole egg
- 1 tsp. baking soda
- 3–3 1/4 cups all-purpose flour
- 2 cups powdered sugar (for frosting)
- 1 tsp. vanilla extract (for frosting)
- 3–4 Tbsp. milk; whole or reduced fat (for frosting)
- Decorative candies or sprinkles; optional (for frosting)
Instructions
- In a large bowl, stir together melted butter, brown sugar, molasses, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves until well incorporated.
- Add the egg and stir until combined.
- Mix in baking soda and flour until a dough forms. If sticky, add more flour.
- Divide dough in half, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Roll dough to 1/4-inch thickness on a floured surface and cut with gingerbread cookie cutters.
- Bake for 7-8 minutes until edges brown. Let cool on sheets before transferring to a rack.
- Whisk powdered sugar, vanilla, and milk to make frosting. Adjust thickness with water if needed.
- Pipe frosting onto cooled cookies and add sprinkles if desired.
- Let frosting harden for 15 minutes before serving.
Notes
- Dough should be slightly underbaked for soft cookies.
- Store in an airtight container for up to 5 days.
- For crispier cookies, bake 1-2 minutes longer.
- Prep Time: 40 minutes
- Cook Time: 8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg