Name: Gingerbread Man Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 2 h 38 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup dark brown sugar, packed; 1 cup molasses (unsulphured, not blackstrap); 1 tablespoon vanilla extract; 4 cups all-purpose flour, spooned and leveled; 1¼ teaspoons kosher salt; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; ¾ teaspoon ground cloves; ½ teaspoon ground allspice; ¼ cup meringue powder (or 3 egg whites – see notes); 4 cups powdered sugar; 6 tablespoons warm water (omit if using egg whites); Gel food coloring (optional); 2 cups powdered sugar; 6–7 tablespoons milk; 1 tablespoon corn syrup; 1 teaspoon vanilla extract; 1 pinch kosher salt; 1 batch buttercream frosting (see notes or separate recipe); Gel food coloring (optional)

Description

These gingerbread man cookies are soft, chewy, buttery, and full of warm holiday spices. Includes royal icing, glaze, and buttercream options for decorating your favorite festive shapes.

Ingredients

For the Cookies:

1 cup butter, softened

1 cup dark brown sugar, packed

1 cup molasses (unsulphured, not blackstrap)

1 tablespoon vanilla extract

4 cups all-purpose flour, spooned and leveled

1¼ teaspoons kosher salt

1 tablespoon ground ginger

1 tablespoon ground cinnamon

¾ teaspoon ground cloves

½ teaspoon ground allspice

For Royal Icing:

¼ cup meringue powder (or 3 egg whites – see notes)

4 cups powdered sugar

6 tablespoons warm water (omit if using egg whites)

Gel food coloring (optional)

For Glaze Icing:

2 cups powdered sugar

6–7 tablespoons milk

1 tablespoon corn syrup

1 teaspoon vanilla extract

1 pinch kosher salt

For Buttercream Frosting:

1 batch buttercream frosting (see notes or separate recipe)

Gel food coloring (optional)

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Instructions

Make the Dough:
Cream butter until smooth. Beat in brown sugar until fluffy. Mix in molasses and vanilla.

Add Dry Ingredients:
Whisk together flour, salt, and spices. Gradually add to wet mixture, mixing until combined.

Chill:
Divide dough into 3 discs, wrap in plastic wrap, and chill for 2 hours (or freezer for 30 mins + fridge 30 mins).

Roll & Cut:
Roll dough to ⅜” thick on a floured surface. Cut into shapes using gingerbread man cookie cutters.

Optional Chill:
For best shape, freeze shaped cookies on the tray for 5 mins before baking.

Bake:
Bake at 350°F (175°C).

2-inch cookies: 6–8 mins

3-inch cookies: 8–10 mins

4-inch cookies: 10–12 mins
Remove when centers are no longer shiny.

Cool:
Let set on tray for 5 mins, then transfer to a wire rack. Cool completely before decorating.

Decorating Options:

Royal Icing: Mix ingredients to toothpaste-like consistency, color as desired, and pipe using small tips.

Glaze Icing: Whisk until smooth, dip cookie tops, and let dry 1–3 hours.

Buttercream Frosting: Spread or pipe on cooled cookies (not ideal for stacking).

Notes

For freezer-friendly dough: Freeze discs or shaped unbaked cookies.

Royal Icing (egg white version): Use 3 egg whites and ½ cup powdered sugar to start, then gradually add more.

Shipping Tip: Use the firmer glaze (6–8 hr dry time) from donut glaze recipe.

Buttercream with crust: Add 1–3 tsp meringue powder to stiffen slightly.

Storage: Store decorated cookies in airtight containers. Glazed/iced cookies can be stacked once dry; buttercream cookies should be single-layered.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American