Chewy Gingerbread Man Cookies with Molasses and Spices (Print version)

Soft, chewy gingerbread man cookies made with molasses, brown sugar, ginger, cinnamon, cloves, and a simple icing for decorating.

# Ingredients:

For the cookies

01 - 3/4 cup (170 g) unsalted butter, softened
02 - 3/4 cup (150 g) packed dark brown sugar
03 - 2/3 cup (225 g) unsulphured molasses
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla extract
06 - 3 1/2 cups (420 g) all-purpose flour, plus more for rolling
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon fine salt
09 - 1 tablespoon ground ginger
10 - 1 tablespoon ground cinnamon
11 - 1/2 teaspoon ground cloves
12 - 1/2 teaspoon ground nutmeg
13 - 1/4 teaspoon ground allspice

For the simple icing

14 - 2 cups (240 g) powdered sugar, sifted
15 - 2 tablespoons milk or water, plus more as needed
16 - 1 tablespoon light corn syrup
17 - 1/2 teaspoon vanilla extract
18 - Pinch of fine salt
19 - Sprinkles or sanding sugar, optional

# Instructions:

01 - Beat the softened butter and brown sugar in a large bowl for 1-2 minutes, until smooth and slightly lighter. Scrape down the bowl.
02 - Mix in the molasses, egg, and vanilla until fully combined. The mixture may look glossy and loose, which is normal.
03 - Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice in a separate bowl. Add to the wet mixture and mix on low just until no dry flour remains.
04 - Divide the dough into 2 discs, wrap tightly, and refrigerate for at least 2 hours or up to 3 days. The dough should be firm enough to roll cleanly.
05 - Heat the oven to 350°F (175°C). Line baking sheets with parchment. Roll one disc at a time on a lightly floured surface to 1/4 inch thick, then cut with gingerbread man cutters.
06 - Transfer shapes to the baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, until the edges look set and the centers are puffed but still soft.
07 - Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Cool fully before icing.
08 - Whisk powdered sugar, milk or water, corn syrup, vanilla, and salt until smooth and pipeable. Add tiny splashes of liquid to thin or more powdered sugar to thicken. Decorate the cooled cookies and let the icing set.

# Good to know:

01 - Inactive chill time is at least 2 hours.
02 - Bake time varies by cutter size. Pull smaller cookies earlier.
03 - Makes about 28 medium gingerbread men.

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