Mom’s Gingerbread Men
Prep Time: 15 minutes | Cook Time: 8 minutes per batch | Total Time: 50 minutes
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 and 1/2 tsp baking soda
1 large egg, room temperature
2/3 cup molasses
2 tsp vanilla extract
5 and 1/2 cups all-purpose flour (option for gluten-free)
1 and 1/2 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
Instructions (yields 70 cookies):
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, molasses, and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough in half and shape each portion into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use cookie cutters to cut out desired shapes, rerolling scraps as needed.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake, one sheet at a time, for 7–9 minutes, or until the edges are just set and the centers still appear slightly soft. For 3-inch cookies, I typically bake mine for about 8 minutes. Baking time may vary depending on the size of your cookie cutters and your desired texture.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookies.
Decorate as desired and enjoy!
You may also like…
