These gingerbread man cookies have a very slight crisp around the edges, with a soft and chewy texture inside.
Try these yummy spiced cookies, full of the pleasant warm scent from the molasses and brown sugar!
Gingerbread cookies seemed like a must-bake during Christmas time, isn’t it?
I love the warm scent coming from the spices and the molasses while the cookies are baking!
How Do These Gingerbread Man Cookies Taste Like?
These cookies have a very slight crisp around the edges, with a super soft and chewy inside!
You just have to try these cookies yourself to find out how delicious they are!
If you don’t fancy much of the spices, you can reduce the amount of ground cinnamon. I’ve also reduced the ground ginger in this recipe as we prefer less spiciness from the ginger 🙂
What Ingredients Do I Need?
Here are some of the main ingredients needed:
- Unsalted Butter: We will need slightly softened butter for this recipe, to beat together with sugar and molasses
- Brown Sugar: You can use dark or light brown sugar. I’ve used light brown sugar here.
- Vanilla Extract
- Plain Flour
- Baking Soda
- Spices: We will be using ground ginger, ground cinnamon, allspice or nutmeg
>> MORE YUMMY CHRISTMAS RECIPES:
- Christmas White Choc NY Cookies
- Boozy Red Velvet Cupcake Latte
- Baileys Cream Dessert
- Christmas Morning Muffins
- Mini Panettone Bread
Storing The Gingerbread Cookie Dough
The cookie dough will be very soft. So be sure to chill the dough in the refrigerator for at last 3 hours, or preferably overnight. The cookie dough can also be kept in the fridge for about 3 days. If you would be baking only after 3 days, then you can make the dough in advance and freeze it (up to 3 months). Let the dough thaw overnight in the fridge before baking.
Is The Dough Difficult To Handle?
While the dough is soft, it is not sticky, so that’s great! You won’t get sticky bits of dough stuck to your hands while rolling and cutting.
You will just need to generously dust your working surface with flour while rolling out the dough. Take note to not roll the dough too thin, as it will be difficult to move the (soft) dough to the baking tray. The dough should be rolled to a thickness of about 1/4 inch.
Finishing Touch For The Cookies
I left the cookies plain like these, but you can certainly add some Christmas fun by decorating the cookies with royal icing, M&Ms or melted chocolate.
These gingerbread man cookies have a very slight crisp around the edges, with a soft and chewy texture inside. Try these yummy spiced cookies, full of the pleasant warm scent from the molasses and brown sugar!
- 145g unsalted butter, softened at room temp
- 150g dark or light brown sugar
- 200g unsulphured molasses
- 1 large egg, room temp
- 1 tsp vanilla extract
- 437g plain flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/8 tsp ground allspice or nutmeg
- In a mixing bowl, cream butter together with brown sugar and molasses with a handheld mixer until pale and fluffy.
- Add in egg and vanilla. Beat on high speed till well-combined. Scrape down the bowl to ensure mixture is mixed well.
- In another bowl, whisk to combine flour, baking soda, salt, spices together. Add 1/2 of the dry ingredients into the wet ingredients. Mix well. Add the remaining 1/2 portion and mix well, till no traces of flour is seen.
- Divide dough into 2 portions and wrap well with cling wrap. Place cookie dough into fridge to chill for at least 3 hours, or preferably overnight (up to 3 days).
- When the dough is ready, preheat oven to 175C. Line baking trays.
- Remove 1 portion of the cookie dough from the fridge and roll it out to 1/4 inch thick. Dust the working surface generously with flour to prevent sticking.
- Use your cookie cutter to cut out the dough and place on prepared baking tray. You may need the help of a dough scrapper to move the dough.
- Re-roll dough scraps as needed. You can also use a smaller or various shaped cookie cutters.
- Bake the cookies in preheated oven at 175C for 8-9 mins. If your cookie cutter is larger in size, add about 1-2 mins more to the baking time.
- Once cookies are baked, let them cool in the baking tray on cooling rack for about 10 mins. Move the cookies to the cooling rack to cool completely before storing or decorate as preferred.
Recipe adapted from Sally’s Baking Addiction
If you do not like too much of the spice, feel free to reduce the amount slightly.
- Category: Cookies