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.