Gingerbread Man Cookies are my favorite Christmas treat to decorate with my kids. These soft gingerbread cookies are perfect for preschool or kindergarten Christmas parties, and they taste delicious!
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar , packed
- 3/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons butter , room temperature, cut into 12 pieces
- 3/4 cup molasses (dark molasses)
- 2 Tablespoons milk
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Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
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Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
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With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
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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.
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Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
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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.
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Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
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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!!
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Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
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Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
Adapted from The New Best Recipe Cookbook by ATK