gingerbread men

This is my favorite gingerbread cookies recipe and it's also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.

My Favorite Gingerbread Men Recipe

Tablespoons (2/3 cup; 145 grams) unsalted butter, softened to room temperature

(150 grams) packed light or dark brown sugar

(200 grams) unsulphured molasses

egg,

vanilla extract

baking soda

salt

Tablespoon ground ginger (yes, 1 full Tablespoon!)

cinnamon

allspice

cloves

optional: easy cookie icing or royal icing

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that&#8217;s ok.

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don&#8217;t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Cookies stay fresh covered at room temperature for up to 1 week.

They're amazing! Great flavor and a lot of fun to make and decorate. 

I made these several times with a 4″ Christmas tree cutter and then made a lemon icing I put in a squeeze bottle and just did a zig – zag across all of them and then sprinkled with a bit of sanding sugar for a bit of sparkle, super simple and delish. Today I am making big round ones for frozen lemon custard ice-cream sandwiches. I do love a lemon gingerbread combo, so yummy together! Great old fashioned cookie.

These were delish cookies! Perfect amount of spices for my 5-year-old to handle. One problem though- The dough was a bit too soft. We tried refrigerating it to firm, but once it came out it was too hard to roll. Once it was soft enough to flatten it was too soft to move the shapes onto the trays! Any ideas how I can prevent this from happening again?

https://www.youtube.com/watch?v=TC-lC2og4oo

This is my favorite gingerbread cookies recipe and it’s also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.

Ingredients
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour, (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
optional: easy cookie icing or royal icing

Get the full recipe: https://sallysbakingaddiction.com/best-gingerbread-cookies/

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#baking #recipes #gingerbread

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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My Favorite Gingerbread Cookies | Sally's Baking Addiction

Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity

Gingerbread men

plain flour,plus extra for dusting

tsp bicarbonate of soda

ginger

unsalted butter

soft brown sugar

golden syrup

Heat oven to 190C/170C fan/gas 5 and line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.

On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.

This is my favorite gingerbread cookies recipe and it's also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours. 

Gingerbread Cookies

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling&#8211; the dough may crack and be crumbly as you roll. What&#8217;s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they&#8217;ll be. For soft gingerbread cookies, follow my suggested bake times.

This recipe is wonderfully delicious and was a huge hit with everyone I gave it to as gifts this holiday season; but I'm curious as to what the intended thickness is, because I doubled the recipe and rolled my dough to roughly a 1/4" thickness and it only yielded 32 four-inch cookies rather than the expected 48 per double-batch of dough

Add 1/4 tsp fresh black pepper. 
I made well over 220 of these for Xmas gifts and they were a HUGE hit!! Perfect spices and soft. Lovely!!

Kitty I am with you...just a little bit  of fresh black pepper makes it perfect for me

I have been looking for a recipe like this for quite a while. It is deliciously soft with just the right mix of spices. Comparable to the Archway molasses cookies or the Little Debbie seasonal Gingerbread Men. Love them!

Sally, your recipe is the highlight of our 2020 Christmas!
The cookies were beyond delicious and it was so much fun for my kids to make them together.
By the evening of St. Stephen's day, they were all gone.
It was a pleasure making and eating them, they delivered every single flavour promised in the description.
It is now a tradition in our house and we thank you for it!

This is definitely the best recipe for Gingerbread cookies. They have the best texture and flavor compared to other recipes I've made.

These cookies are so yummy and pretty easy to make. I made them 3 (!) times this December. I may make them again since I received more cookie cutters for Christmas. Due to the virus we didn’t share many, so my family of 3 ate most of them. Thank you for sharing the recipe!

These are so bomb! The best gingerbread cookies ever!!!

Absolutely delicious! Great recipe. I made these for my family and they were a hit. Super tasty! I love that they don’t have that fake gingerbread taste you often find in the non-homemade gingerbread cookies. They aren’t too sweet which I love! They taste like true genuine gingerbread cookies made from scratch. I refrigerated the dough for about 7 hours. A tip to others is to work pretty fast once you take one of the dough discs out to roll and use cookie cutters, as the dough softens quickly. My cookies held shape and came out beautifully!

I had purchased all necessary ingredients to make these cookies at Christmas but never got around to it. I made them instead for Super Bowl weekend in a football shape and decorated with royal icing and “Go Bucs”. Gingerbread was the perfect color for the footballs and they were delicious ! I can’t wait to make the gingerbread men next Christmas!

An absolute banger of a recipe! I made these for Christmas and they were a hit. Thank you Sally! 

I did reduce the sugar and added an extra tablespoon/teaspoon of most the spices listed though as my family and I prefer it that way. They came out amazing!

I am not a huge fan of gingerbread cookies.  However these are delicious. These are so tasty.

Been searching for a good recipe for gingerbread cookies for years. So glad I found this!! Absolutely delicious! The whole family loved it, even the ones that are not big fans of spiced baked goods! What's also great is that the flavors and textures ages so well that even up to (almost) a month (tested out a few pieces for shelf life), the flavors just elevated and become more refined and pronounced. Thank you for this recipe!

Sally, thank you so much for this recipe.  I cannot bake at all, but this recipe is so easy to follow. I made lots of baby gingerbread man with this.  Big hit for the family, my kids love them.

I have made these so many times!! My family and anyone I have made them for Love them!!

Best Gingerbread cookie recipe! Our daughter couldn’t be home for Christmas or her birthday, but I made them today for her, before she returned to her job across the country, a Covid nurse.

these are great, though our dough was very powdery.  (1/2 cup water helps)

adding water after mixing the wet/dry ingredients helps.

Such a great recipe! Absolutely delicious, not too sweet, and perfect chewy texture! 

Question - when I mix the flour and spices in, it’s overheated/broken a couple of my hand mixers. Is there a particular power of hand mixer you recommend since the mix is so thick and sticky? Thank you!

This is a wonderful recipe! It’s perfectly spiced and has a lovely texture. I preferred it harder so I did 11 and 1/2 mins. I thought gingerbread cookies were hard to make but this was an easy recipe for me and really fun!

Great recipe. I made a couple of tweaks and wondered if I needed to make adjustments for liquid if I remove some of the molasses and brown sugar (about 10 grams each). I noticed the cookies seemed dried out the following day. I did add 2 TB more of butter.  Just wondered if maybe I should add an egg white or something else to give it more moisture. Thank you for your thoughts.

My favorite gingerbread cookies are soft in the centers, crisp on the edges, and perfectly spiced!

Get the full recipe: https://sallysbakingaddiction.com/best-gingerbread-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #gingerbread

• More of our favorite recipes: https://sallysbakingaddiction.com/

Classic gingerbread cookies with royal icing are soft and chewy in the centre but crisp on the edges. Add these festive cookies to your holiday baking list. 

cups all-purpose flour

teaspoon baking soda

teaspoons ground ginger

teaspoon all spice

teaspoon salt

unsalted butter, softened

cup brown sugar, packed

cup molasses

teaspoon vanilla extract

cup confectioners' sugar

meringue powder

tablespoon water

In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside.

In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in eggs, molasses, and vanilla, and beat until just combined. Gradually add in the dry ingredients and beat on low speed until just combined. The dough should easily form into a ball. If it is too dry and crumbly, add a tablespoon of water.

Divide the dough in half, and form each into a ball. Gently flatten each ball into a 1-inch thick disc and wrap tightly with plastic cling wrap. Chill in the refrigerator for at least 3 hours, up to overnight.

Preheat oven to 350 F. Line 2 half sheet baking pans with silicone baking mats or parchment paper.

Take one dough disc out of the refrigerator at a time, and place on a lightly floured surface (If the dough was chilled overnight, let it sit on the kitchen counter for about 15-20 minutes to soften up before rolling). Lightly flour a rolling pin, and roll the dough out to 1/4-inch thick. Use a 5-inch gingerbread man cookie cutter and/or other Christmas cookie cutters to cut out the cookies. Transfer the cookies to the lined baking sheet. You will have to use two sheet pans or do this in batches. Refrigerate the dough or cut out cookies if you are not working with them or are waiting for them to go into the oven. 

Bake for 8-10 minutes, until the cookies are crisp on the edges. Remove from the oven and allow them to cool in the pan for 5 minutes. Then, transfer to a wire cooling rack and cool completely.

Whisking together confectioners' sugar and meringue powder. Add vanilla extract and water and beat with an electric hand mixer on medium-high speed until smooth. If the icing is too thin, add some more sugar. If it is too thick, add more water, a teaspoon at a time.

Transfer the icing into a piping bag with a fine round tip (Wilton #2 round tip) and pipe the icing onto the cookies.

If storing these cookies, allow the icing to set and harden before stacking the cookies on top of each other, at least 3 hours, preferably overnight. This will prevent the icing from smudging before it's set.

Make the Royal Icing:

Tablespoons (2/3 cup; 145 grams) unsalted butter, softened to room temperature

(160 milliliters) unsulphured molasses

Best gingerbread cookie recipe ever! Made these last year and SO excited to bake them tomorrow after the dough chills! Thank you! Merry Christmas!

i followed the recipe completely how it said double triple checked it everything i did and it came out clumpy, dry and completely wrong.

I tried this. It was good, I subbed coconut palm sugar for brown sugar-I probably changed the flavor profile too much by doing this. Also-baking for 5 min worked better. At 10 they were very hard.

I’ve tried many roll-out cookie recipes, and I always wondered why they turned out dry and crumbly for me. I started adding about a half cup less flour, and that solves the problem! You can always add less flour, and add more later. Or, you could weigh out your flour on a scale. I believe that it has to do with the humidity where you live, as I live in a dry climate. Hopefully this helps!

Love the rich ginger flavor &amp; have made this recipe twice this month. After the cookies were completely cooled, I stored the cookies in a plastic container with a tight fitting lid. Should they be crisp? Mine were soft &amp; delicious.

These cookies are amazing! Festively fragrant &amp; soft! I was pretty worried about the tbsp of ginger but it's much needed to cut through all the molasses. I will definitely be making these cookies again. Thanks for the recipe.

I used freshly grated ginger instead of ground ginger and it was delicious

I made these today with my grandchildren. I did not have time to refrigerate it for the recommended time, so right after mixing, rolled each half of the dough to 1/4 inch between two sheets of wax paper, making sure there was flour on each side (but more on the bottom than the top). Then I put it in the fridge for about 30 min. The kids got back from school and it was all ready to go! They loved making these; the dough was super easy to work with and even the 5 year old was able to cut out the shapes and put them on the cookie sheet on his own. Of course many were eaten even before decorating. This is a yummy recipe. Thank you!

I have baked for many years, and I thought my gingerbread cookie recipe was quite good.  However, I decided to give yours a try, and it is sensational!  I will never go back to my old recipe.  I have tried several of your recipes, and they are all good, easy to follow, and yummy!  I bought your cookie book for my daughter, who is a professional baker, and she was quite impressed.  Keep up your wonderful work.

I have been making these biscuits ever since I found the recipe 3 years ago. Its now a Christmas tradition that we bake these every year.
We love the recipe!

I've made these as roll out cookies quite a few times and love them! I was wondering if anyone has tried this recipe with a cookie stamp? Does the design turn out sharp?

SO good! Very straightforward recipe, yielding absolutely delicious cookies! I could’ve eaten a whole pan of these if there weren’t other people here . This recipe will have a permanent spot in our dessert rotation.

My favorite gingerbread cookies are soft in the centers, crisp on the edges, and perfectly spiced!

Get the full recipe: https://sallysbakingaddiction.com/best-gingerbread-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #gingerbread

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

My Favorite Gingerbread Cookies | Sally's Baking Recipes

Soft &amp; Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar. &nbsp;The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!

Soft &amp; Chewy Gingerbread Men Cookies

salted butter ((227 grams))

brown sugar ((200 grams))

molasses ((340 grams))

all-purpose flour ((625 grams))

nutmeg

sugar

corn syrup

2-3 Tablespoons water, (room temperature)

Gel or liquid Food coloring (optional)

In the bowl of a stand mixer, cream together butter and brown sugar for 1-2 minutes until creamy and smooth.

Add the molasses (it helps to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the bottom and sides of the bowl.

Add flour, salt, baking soda, and spices. Mix until completely combined.

Transfer the gingerbread cookie dough onto a large piece of plastic wrap and shape it into a disc. Wrap it up tightly in the plastic wrap and let it chill in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Roll out the gingerbread cookie dough on a floured surface to about 1/4&quot; thickness. I always find I need to be generous with the flour so the cookies don&#39;t stick to the counter or the rolling pin. Don&#39;t worry about the cookies looking dusted with flour. It will be absorbed into the dough as the cookies get rolled out. Cut into desired shapes with cookie cutters.

Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie. They don&#39;t spread much, but they will puff slightly and you don&#39;t want them touching while they bake.

Bake for 9-11 minutes until they just start to look set, but do not overbake or they won&#39;t stay soft. Let cool for 5-10 minutes on the pan before transferring the cookies to wire cooling racks to cool completely. Frost or decorate when cool with royal icing.

In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup and 2 tablespoons of the water until smooth. The icing should be thick but you should still be able to drizzle it into the bowl and it should melt in on itself within 1-3 seconds. If it is TOO thick, whisk in another 1/2 tablespoon of water at a time to get the desired consistency. If you go too far and the icing is too runny, whisk in two additional tablespoons of powdered sugar at a time.

If desired, you can separate your icing to different small bowls at this point and add food coloring, then transfer to piping bags with small decorating tips.

Pipe eyes, a mouth, buttons, or other decorations on the cooled gingerbread cookies, then let them sit out for 3-4 hours for the icing to harden before storing in an airtight container for up to 7 days.

Easy Royal Icing

https://www.youtube.com/watch?v=HmkSjfx0QQI

Soft & Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

There is nothing like a homemade #gingerbread #cookies for #Christmas! These ones are soft, chewy, and perfectly spiced for the holidays! The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!

RECIPE: https://houseofnasheats.com/soft-chewy-gingerbread-men-cookies/

Gingerbread Cookies:
1 cup butter
1 cup brown sugar
1 cup molasses
1 egg
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Easy Royal Icing:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon light corn syrup
2-3 tablespoons room temperature water
Pinch of salt
Gel or liquid Food coloring (optional)

See blog post (linked above) or video for details on how to make these gingerbread men cookies!

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How to Make Gingerbread Cookies

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies.

Gingerbread Cookie Recipe

flour

tsps McCormick® Ginger, Ground

tsp McCormick® Cinnamon, Ground

tsp baking soda

tsp McCormick® Nutmeg, Ground

tsp salt

(1 1/2 sticks) butter

brown sugar

molasses

tsp McCormick® Pure Vanilla Extract

step 1

 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

step 2

 Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

step 3

 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

step 4

Love gingerbread treats? Try these other tasty recipes: Gingerbread Whoopie Pies or .https://www.mccormick.com/recipes/dessert/white-chocolate-kissed-gingerbread-cookies">White Chocolate Kissed Gingerbread Cookies.

These Easy Gingerbread Cookies are packed full of wonderful spiced flavor and perfectly maintain their adorable shapes once baked. The dough comes together in no time, and the easy cookie icing is simple to make. Make-ahead tips included.

(381 grams) all-purpose flour*

baking powder

(170 grams) unsalted butter, (at cool room temperature)

(100 grams) packed light brown sugar

(168 grams) unsulfured molasses (not blackstrap)**

(250 grams) powdered sugar, (sifted)

milk

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine. Set aside.

In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Scrape down the bottom and sides of the bowl. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated. Shape the dough into a thick disk and wrap in plastic. Refrigerate until chilled, about 2 hours or up to 2 days.

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

Remove dough from the refrigerator and let stand until just pliable enough to roll with ease. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough to a 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes from the dough and place on prepared baking sheets, spacing at least a 1/2-inch apart. Reroll remaining scraps of dough into 1/4-inch thickness and cut out more shapes.

If at any point the dough becomes too warm to hold its shape or becomes unbearably sticky*, return to the fridge (or freezer) until firm again.

Bake for 11 minutes, or until the cookies are set and the edges are slightly browned, rotating sheets halfway through. For crisper cookies, bake for about 13 minutes. Let the cookies cool on the pans for 3 minutes, then remove to wire racks to cool completely.

Make the cookies:

In a medium bowl, whisk together the ingredients until a thick and smooth icing forms. Add more milk if the icing is too thick, or more sifted powdered sugar if it’s too thin.

Transfer the icing to a small squeeze bottle, piping bag, or ziptop bag with a small hole cut in the corner. Decorate the cookies with the icing. Allow to set before serving or storing.

Make the icing:

It feels silly reviewing these in February, but these changed my entire perception on gingerbread! My whole life I thought gingerbread was hard and bland, until I tried a sample at a grocery store and decided to give this recipe a go. I’m so glad I did. It’s soft, delicious, and flavorful. They also hold their shape, which some recipes don’t even with chilling, so that’s a huge plus.

Yum! We only have blackstrap molasses here in NZ but the dough has turned out great (I've eaten a fair bit of raw dough and its delish). Dough is cooling off in the fridge (summer Christmas, yuck) before we chuck the gingerbread in the oven so fingers crossed - thanks for an awesome recipe!

These are super easy to make! Everyone loved them. I live at 7000 feet and did not make any changes to recipe.

Hello! 
I chose  this recipe, after searching for dark brown gingerbread cookie recipe. I’ve made regular gingerbread for years. I researched and found I needed to use “full flavor” molasses to get the dark color. Well, they turned out light brown, like always!!  I’m really wondering what is going on…can you help?

Nothing says the holidays like gingerbread cookies! Easy to make and quick to bake, these classic gingerbread cookies are a staple for any cookie exchange.

all-purpose flour (plus more for working dough)

dark brown sugar (packed)

unsalted butter (softened)

Using a stand mixer (or hand mixer + large bowl), add flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt. Mix gently to combine so that ingredients are very incorporated.

Set mixer speed to low and add in butter. Mix until butter is broken up and mixture appears crumbly, about 5-7 minutes.

Keeping speed on low, pour mix in molasses and milk, one at a time, mixing thoroughly in between. Dough is ready when ingredients appear fully incorporated and batter appears fluffy and shiny.

Divide dough in half. Place each piece of dough on a piece of parchment paper, then use your hands to mold the dough into an oval shape. Place another piece of parchment paper on top of the dough, then use a rolling pin to flatten the dough to about 1/2 inch thick. See above video for example.

Chill dough for 2 hours in the refrigerator (or 20 minutes in the freezer).

When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper, then set aside.

To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove one layer of parchment paper and lay the dough, exposed side down, on your prepared work surface. Remove the second piece of parchment paper and dust the exposed dough with flour. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, repeat the step of flattening it between the parchment paper and place it back in the refrigerator to chill for 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.

Bake cookies for 8-11 minutes or until cookies turn a deep golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.

I made these over the weekend and they turned out perfectly! Definitely my new go to gingerbread recipe!

Yes! I need to make these this weekend–my kids will love them!

I don't think it would be Christmas without some form of gingerbread. Not only do they store well but they taste delicious. Your recipe makes me want to start on a batch of gingerbread cookies right now.

https://content.jwplatform.com/videos/ro4stZj4.mp4

Gingerbread Cookies! Nothing says the holidays like gingerbread! Easy to make and quick to bake, these classic gingerbread cookies are a cookie exchange staple.

Recipe video above. Classic gingerbread men! I love these because you can actually taste the spices. Smells like Christmas when they&#039;re baking!TOP TIP: The dough is quite sticky to work with (but sticky dough = moist cookie!). The trick is to make sure it&#039;s cold - so if it gets too sticky, return to refrigerator for a bit at anytime during roll out/cutting process.

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Top 10 gingerbread men recipes from across the web

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

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

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