gingerbread man cookies

These Gingerbread cookies are made with a fraction of the butter – yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!

Gingerbread Christmas Tree Cookies

unsalted butter (softened)

brown sugar

applesauce

dark molasses

all-purpose flour

tsp baking soda

ginger

cinnamon

tsp allspice

cloves

tbsp egg whites (room temperature)

lemon juice

sugar

green food coloring

colored sprinkles

In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.

Wash and dry your hands. Place flour on your hands so the dough doesn't stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

After the dough has chilled 2 hours, preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.

 Depending on how thin you roll the dough out and the size of your trees, makes at least 60 tree cookies.

Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch

strips. Then cut the strips into triangles.

Place the cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.

For the cookies:

Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire.

If the icing is too thin, add a little more powdered sugar, if it's too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled.

To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.

For the icing:

Perfectly spiced, these Gingerbread Cookies come together so easily and are great for decorating. Soft, chewy, but still crisp, these are going to be your new favorite holiday cookie!

Gingerbread Cookies

flour ((360 grams))

ginger ((4 grams))

cinnamon ((2 grams))

baking soda ((6 grams))

nutmeg ((1 grams))

salt ((1 grams))

butter (170 grams) room temp)

brown sugar ((150 grams))

molasses ((118 milliliters))

egg (room temp)

vanilla extract ((5 milliliters))

lb confectioners sugar ((454 grams))

¼ tsp cream of tartar ((1 grams))

tsp vanilla ((5 milliliters))

water ((10-20 milliliters))

In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.

Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy.

Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more.

Add in flour gradually while mixing on low until a nice dough form until combined.

Divide dough into two portions and roll into disks. Cover with plastic wrap. 

Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.

Preheat to 350 degrees F. Roll out chilled dough to about ¼-inch in thickness.

Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet. 

Bake cookies for 10 minutes. Let cool.

For the Cookies:

Sift the powdered sugar and cream or tartar into a bowl then whisk together.

Add the egg white in an mix together.

Once combined, mix in a teaspoon of vanilla and then add water until desired consistency is reached. Transfer to a piping bag fitted with a small round tip or with the tip snipped off.

Pipe decorations onto the cooled cookies with the royal icing.

Attach sprinkles and or candies for added visual interest.

If you made any cookies with bend arms swap out the foil for peppermint balls.

For the Icing and Decoration:

These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do! 

RECIPE: https://preppykitchen.com/gingerbread-men/

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Classic Gingerbread Cookies Recipe

Gingerbread Man Cookies are my favorite Christmas treat to decorate with my kids.&nbsp; &nbsp;These soft gingerbread cookies are perfect for preschool or kindergarten Christmas parties, and they taste delicious!

Gingerbread Man Cookies

dark brown sugar (, packed)

baking soda

salt

Tablespoons butter (, room temperature, cut into 12 pieces)

molasses ((dark molasses))

Tablespoons milk

Tbs butter (, room temperature)

Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a&nbsp;mixing bowl and mix.

Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.

With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.

Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.

Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!

Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

Add butter, milk, and 1 cup of powdered sugar to a bowl.  Mix until smooth.  Add additional cup of powdered sugar and mix until smooth.  Add frosting to piping bag if desired.

For the frosting:

https://content.jwplatform.com/videos/Xdgcg1Kq.mp4

Gingerbread Cookies are my favorite Christmas treat to decorate with my kids. They are soft and chewy and perfect for preschool or kindergarten Christmas parties. Everyone loves this classic recipe and they taste delicious!

This Classic Gingerbread Cookies recipe makes soft, sweet and lightly spiced cookies. It's the perfect cookie for shaping and decorating! We love making gingerbread men, Christmas trees and snowflakes, but really any shape would work!

Classic Gingerbread Cookie Recipe

butter (2 sticks), at room temperature (salted

white sugar (220 grams)

light or dark molasses (do not use blackstrap

white vinegar (22 grams)

all-purpose flour (785 grams)

baking soda (9 grams)

salt (3 grams)

ginger (3 grams)

cinnamon (2 grams)

cloves (3 grams)

Add the butter and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.

Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.

Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn't be crumbly. If anything it'll still be a little tacky to the touch. That's ok.

Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don't skip this step, it helps the cookies to keep their shape.

When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2 inch thick on a floured surface; cut into desired shapes.

Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll "scraps" of dough as needed, using all of the dough.

Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.

Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

These are THE best gingerbread cookies ever!!! Substituted apple cider vinegar since we were out of white vinegar, and like you mentioned in your notes, it didn't affect taste at all. Also, thanks for the tip about leaving the dough 1/2" thick if you like gingerbread soft. Ours turned out perfectly... perfectly soft,  but not tasting underbaked at all. They were SO delicious!!!! Thank you so much for sharing this recipe. We'll be making them every Christmas from now on!

When I made this recipe, it came out very crumbly and I’m not sure why. Not my favorite recipe :(

These are the best gingerbread cookies ever! My family looks forward to these every year!!! So soft and just the right amount of ginger! By far, best ever!

I really love this recipe but I feel like it’s missing the heat of a gingerbread cookie. I know this isn’t a ginger snap but I expected a little more spiciness. Overall though, it’s a delightful cookie! I love freezing them to enjoy later.

https://www.youtube.com/watch?v=hYp14nKFedg

New to making gingerbread men cookies? This video is for YOU! 

Here's how to make the most delicious gingerbread around. They are soft, perfectly spiced, and hold their shape! This recipe has over 50 5-star reviews, seriously, read them. People LOVE this recipe as much as I do!

Here's what you'll need:
1 cup butter (2 sticks), at room temperature (salted or unsalted)
1 cup granulated white sugar
1 egg
1 cup light or dark molasses (do not use blackstrap or cooking molasses)
2 tablespoons white vinegar
5 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Print the full recipe here (or pin it for later):
https://www.blessthismessplease.com/soft-gingerbread-cut-out-cookies/

How to make the best ever Gingerbread Cookies!

Top 4 gingerbread man cookies recipes from across the web

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Gingerbread Christmas Tree Cookies

Gingerbread Cookies

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Classic Gingerbread Cookie Recipe

Top 4 gingerbread man cookies recipes from across the web

The most viewed gingerbread man cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Christmas Tree Cookies

Gingerbread Cookies

Gingerbread Man Cookies

Classic Gingerbread Cookie Recipe

The most viewed gingerbread man cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine