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gingerbread man cookies

(1 rating)
Recipe by
Ann McCue
Side Lake, MN

This is a great cookie. They stay nice and soft and chewy! I made them for a cookie exchange and everyone loved them! I like this recipe because it uses brown sugar instead of white sugar and using the baking powder makes them puffier. I got this recipe from

(1 rating)

Ingredients For gingerbread man cookies

  • 3 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
  • 2 1/2 tsp
    ground ginger (the origional recipe calls for 1 tablespoon)
  • 1 3/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 6 Tbsp
  • 3/4 c
    dark brown sugar (i used light brown sugar at the time, didn't have the dark on hand)
  • 1
  • 1/2 c
  • 2 tsp

How To Make gingerbread man cookies

  • 1
    In a small bowl whisk together flour, baking powder, baking soda, aalt, ginger, cinnamon, and cloves.
  • 2
    In a large bowl beat butter, brown sugar and egg until well blended
  • 3
    Add molasses,and vanilla. mix well gradually stir in dry ingredients until blended and smooth. the dough will be kind of like pie dough. pebbly like. squish it together.
  • 4
    Divide dough in half and wrap each half in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.(dough can be stored in fridge for up to 4 days but return to room temp befor using. LETTING THE DOUGH STAND AT ROOM TEMP MAKES IT EASIER TO ROLL OUT AND WON'T BE STICKY
  • 5
    preheat oven to 375 grease OR line cookie sheet with parchment paper place 1 portion of the dough on a lightly floured surface. I kneed the dough like bread a few times. this makes the dough smoother when you roll it out. roll dough to 1/4 inch cut out cookies with desired cutter. space cookies 1 1/2 inches apart
  • 6
    Bake for 7 to 10 minutes (the lower time will give a softer cookie) remove from oven and allow to stand until cookies are firm enought to move to wire rack decorate with icing
  • 7
    ICING - 2 1/2 cups powdered sugar 1/2 cup butter, room temp 1 tsp. vanilla 1 1/2 tblsp milk or light cream

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