Decorating gingerbread men is one of my favorite childhood memories. I spent 3 days last week baking these little guys for our English school Christmas party. For many of our students, it was the first time to decorate and eat a gingerbread cookie. This is the recipe I used both this year and last, and it makes a delicious cookie that’s a tad bit spicy. It originally came from a Martha Stewart Living Holiday Cookie issue from a few years ago, but I don’t make the gigantic snowflakes she suggests. The recipe makes a dense population of gingerbread men (or women); about 90.
6 cups all-purpose flour, plus more for work surface
1 tsp. baking soda
1/2 tsp. baking powder
1 cup (2 sticks or 240 grams) butter (for more delicious cookies, use salted)
1 cup packed brown sugar
4 tsp. ground ginger
4 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp. finely ground pepper
1 1/2 tsp. coarse salt
2 eggs
1 cup unsulfured molasses
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Beat butter and brown sugar together with a mixer on medium speed until fluffy. Mix in spices and salt, then eggs and molasses.
- Reduce speed to low. Add flour mixture and mix until just combined.
- Divide dough into thirds, flatten slightly, and wrap each in plastic wrap. Chill for 1 hour or up to a few days.
- When ready to bake, preheat oven to 350 degrees (180 C). Roll out dough on lightly floured surface to desired thickness (a 1/4 inch or less. I like pretty thin gingerbread men. You can eat more that way). Cut into shapes with cookie cutter and place on baking sheets lined with parchment paper.
- Bake for 12-13 minutes until crisp, but not dark.
- When cool, decorate!
Here are a few of my students meticulously decorating:
This girl appeared to favor quantity over quality:
“I spy with my little eye…a kitten trying to steal a gingerbread man.”
This is the royal icing we made for our students to decorate their cookies. Feel free to add food coloring if you’re feeling extra festive.
Royal Icing
4 grade A egg whites (or use pasteurized egg whites)
4 cups powdered sugar
1 tsp. vanilla extract
- Beat egg whites in large bowl with mixer at high speed until foamy.
- Gradually add sugar and vanilla extract.
- Beat at high speed until thickened.
- Spoon into small Ziplock bags and refrigerate until ready to use. Cut the tip off one of the corners of the bag and use to decorate your cookies.
Those Gingerbread People look tasty!!! Can you smuggle any home with you? I would love to met I mean eat some…..
If not it’s OK you can still come home. Looking forward to hanging out with you in Santa Cruz!!!
Daddy D
Thanks SO MUCH for this recipe! I made these cookies a few years ago and then lost the recipe. These are the best gingerbread cookies ever.