Gingerbread Men
These cookies rely on the heavy presence of molasses and sharp, ground ginger to set them apart from standard sugar cookies. When rolled to an even thickness, they become sturdy enough to stand up to royal icing decorations but tender enough to eat in one bite.
Cold dough is your only path to success.
Do not rush the chilling process, as warm dough sticks to the cutters and stretches when transferred to the baking sheet.
- stand mixer or large bowl
- plastic wrap
- rolling pin
- gingerbread man cookie cutter
- baking sheets lined with parchment paper
- wire cooling rack
What goes in.
- 3 ½ cupsall-purpose flour
- 1 tbspground ginger
- 1 tspground cinnamon
- ½ tspground cloves
- ½ tspbaking soda
- ½ tspsalt
- 1 stickunsalted butter, softened
- ½ cupdark brown sugar, packed
- ½ cupmolasses
- 1large egg
The snap-lift technique
Dip the edges of your cutter into flour between every single cut. To transfer the dough, use a thin offset spatula to lift the shaped man rather than pulling at his limbs, which prevents stretching.
The method.
Whisk the dry
Combine flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl. Set aside.
Cream the fats and sugar
Beat the butter and brown sugar until the mixture is light and aerated. Add the molasses and egg, beating until fully incorporated.
Form the dough
Gradually add the dry ingredients to the wet. Stop mixing as soon as the flour disappears; overworking the dough makes the cookies tough.
Chill thoroughly
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least 90 minutes.
Roll and cut
On a lightly floured surface, roll the dough to exactly 1/4 inch thickness. Cut your shapes and place them on the lined sheets.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The edges should feel firm to the touch, but the centers should remain slightly soft.
Cool
Let the cookies sit on the hot sheet for 5 minutes before moving them to a wire rack to cool completely.
Other turns to take.
Lemon Zest
Add one tablespoon of freshly grated lemon zest to the dough for a bright, aromatic contrast to the molasses.
Spiced Glaze
Swap the royal icing for a thin glaze made of powdered sugar, water, and a pinch of cardamom.
When it doesn't go to plan.
Always check the date on your ginger; old ground ginger loses its bite and leaves the cookies tasting like cardboard.
If the dough feels soft while cutting, slide the baking sheet into the freezer for 5 minutes before putting it into the oven.
Do not crowd the tray; leave at least an inch between each figure to allow air to circulate for even browning.
The ones that keep coming up.
Can I use blackstrap molasses?
Avoid blackstrap molasses as it has a bitter, medicinal quality that overpowers the spices. Use standard unsulphured molasses for the best flavor.
Why did my cookies lose their faces in the oven?
The dough was likely too warm when it entered the oven, or the oven temperature was too low, causing the butter to melt before the flour could set.
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