For lovers of the classic taste of Gingerbread, our Traditional Gingerbread Man Cookies are a beautiful display of molasses, brown sugar, and allspice.
Step into the heartwarming world of traditional gingerbread cookies – a holiday classic that fills the air with the sweet and spicy aroma of the season. These delightful treats bring back cherished memories of festive gatherings and cozy winter evenings by the fireplace.
Each gingerbread cookie is lovingly handcrafted, featuring charming shapes like gingerbread men, stars, and hearts, all adorned with intricate details. The rich, warm flavors of ginger, cinnamon, cloves, and molasses dance on your taste buds, creating a perfect balance of sweetness and spice.
Biting into these cookies is like a taste of nostalgia – the soft, chewy texture and the burst of aromatic spices envelop you in a comforting hug of holiday cheer. Whether enjoyed on their own, paired with a cup of hot cocoa, or used to decorate the Christmas tree, these cookies are a must-have during the most wonderful time of the year.
Gather your loved ones and share the joy of these traditional gingerbread cookies, as they spark laughter, create lasting memories, and spread the magic of the holiday season to all who indulge in their heartwarming charm. So, make your holidays extra special with a batch of these time-honored cookies – the embodiment of love, tradition, and the spirit of Christmas.
Baking Tips for Perfect Gingerbread Men
- Chill the dough: After preparing the gingerbread dough, refrigerate it for at least 1-2 hours (or even overnight) before rolling it out. Chilled dough is easier to handle and less likely to spread during baking.
- Use the right spices: Make sure your spices (ginger, cinnamon, cloves, etc.) are fresh and of good quality. Fresh spices will provide a stronger and more flavorful taste to your cookies.
- Roll the dough evenly: When rolling out the dough, try to maintain an even thickness throughout. This will ensure all the cookies bake consistently and have a uniform texture.
- Use parchment paper or silicone baking mats: Prevent sticking by using parchment paper or silicone baking mats on your baking sheets. This makes it easier to remove the cookies without them breaking.
- Don’t overbake: Keep a close eye on your cookies while baking, as gingerbread can darken quickly. Remove them from the oven just as they start to firm up at the edges. They will continue to set as they cool.
- Add molasses or honey: For extra richness and flavor, consider using molasses or honey in your dough. They add depth to the cookies and enhance the traditional gingerbread taste.
Substitutions
The vanilla icing can be customized to your preference as far as thickness is concerned. Simply adjust your speeds when whipping the icing ingredients together. For thick icing, you can whip the egg whites, sugar, and almond extract on high until you get a thick consistency.
For a thinner consistency, you can whip on medium speed, and if needed, add a tiny amount of milk.
And for those with food allergies or who want to enjoy a plant-based version of our classic Gingerbread Cookies, you can substitute the 6 cups of flour with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Gluten-Free Flour without much change in taste or texture.
Likewise, you can substitute the unsalted butter for vegan butter and egg whites with Plant-based Vegan Liquid Eggs.
For the icing, I would choose sweet vegan milk such as Vanilla Almond Milk or Vanilla Flaxmilk. Both would pair well with the almond extract and give you that rich taste like traditional Whole Milk icing.
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Traditional Gingerbread Man Cookies
Description
For lovers of the classic taste of Gingerbread, our Traditional Gingerbread Man Cookies are a beautiful display of molasses, brown sugar, and allspice.
Ingredients
For the Cookies
- 1 ⅓ cup molasses
- ¾ cup packed light brown sugar
- ⅓ cup unsalted butter (softened)
- 2/3 cup water
- 6 cups flour (sifted)
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- ¾ teaspoon cloves
- 1 teaspoon allspice
- 1 ½ teaspoon ginger
- 1 teaspoon sea salt
For the Frosting:
- 2 egg whites
- 4 cups confectioners sugar (sifted)
- 2 tablespoons milk
- ¼ tsp almond extract
Instructions
For the Cookies
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In a large bowl, blend together the molasses, brown sugar, and softened butter.
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Beat the ingredients with an electric mixer until the texture is smooth and creamy.
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Add in the cold water and continue to blend until smooth.
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In a separate bowl; slowly sift together the flour, baking soda, ground spices, and salt.
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Add in the flour mixture to the molasses mixture, blending until well combined and the dough is softened.
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Divide the dough into three equal parts
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Shape each section into a ball and wrap in plastic wrap or tightly covered in parchment paper.
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Place the dough into the refrigerator and chill for 1 hour.
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While the dough is chilling; preheat the oven to 350 degrees fahrenheit.
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Line a shallow baking sheet with a sheet of parchment paper. Set aside.
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Working the dough in small batches; place one section of chilled dough on a lightly floured surface
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With a rolling pin, gently roll the dough out to roughly a 1/4-1⁄2 inch thick.
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Cut out cookies with the gingerbread men cookie cutters.
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Place the cutout cookie dough shapes 1 inch apart on the prepared baking sheet.
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Repeat this process with remaining dough, until all the dough has been cut out.
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Bake the cookies in the preheated oven for 12-13 minutes or until the edges are slightly golden.
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Be sure not to over bake.
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Upon removing the baking sheet from the oven, transfer cookies to a wire rack to cool.
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Once the cookies are completely cooled, decorate with your favorite icing.
Preparing the Vanilla Icing
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In a medium bowl, beat the egg whites with a hand mixer at high speed until foamy.
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Gradually add in the sugar and almond extract. Beat at high speed until the icing has thickened.
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If the icing is too thick, add a small amount of milk. If the icing is too thin, stir in a small amount of additional confectioners sugar until desired consistency is achieved.
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Store leftover icing in an airtight container in the fridge for up to 1 week.
