Every year at Christmas time, I invite over my closet girlfriends for a cookie day. We mix, we roll, we bake, and we decorate and really just have tons of fun. We find one or two fun and creative festive cookie recipes in advance, but the one we always make every year is gingerbread men. It’s a fun little tradition that my best friend and I started about 4 Christmases ago and it’s something we look forward to all year round. Gingerbread is not everyone’s cup of tea, but you can make them into ornaments or garlands to decorate your home if that’s the case! They smell very delicious and are always SUPER cute.
This batch makes so many cookies that even when there’s 5 people baking, there is enough for everyone to take home an equal abundance!
INSTRUCTIONS:
- In a medium bowl, whisk together all your dry ingredients, which includes your flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves, until well combined. Then set aside.
- In your main, large bowl, beat your butter and brown sugar until well blended, then add the vanilla extract and molasses. Continue to beat while slowly adding your dry mixture 1 cup at a time until everything is smooth.
- With your hands, gather your dough into a ball. Split the dough into two parts and cover both with cling wrap.
- Place your wrapped dough into the refrigerator for up to 4 days, but no less than a few hours.
When ready to bake:
- Preheat your oven to 375 degrees. Most recipes will tell you to line your baking pans with parchment paper, but my pans are nonstick and I have never had any issues removing my cookies from them without it. However, if you feel you need parchment paper, this is your time to line your baking sheets.
- Remove your dough from the refrigerator and allow to start warming up to room temperature while you prep your counter, cutting board, or smooth dish rag. To do this, grab your flour and sprinkle it all over. (It will be messy. Baking is messy!) Rub your rolling pin with flour as well. This will help prevent the dough from sticking to your tools and flat surface.
- Unwrap your dough and knead it around in your hands to soften it up if it’s not yet room temperature, then place in your workspace.
- Take your pin roller and begin rolling your dough flat until it is about 2-3cm in thickness. You don’t want to roll it any thinner or it will burn during baking. If you are still having trouble with your dough sticking to the roller, sprinkle flour on top of your dough before continuing to roll. Grab your cookie cutters, cut, and bake!
- Bake one sheet of cookies at a time for approximately 6-7 minutes.
I find the BEST tool to remove cookies from sheets is a metal spatula. I no longer have a metal one, but my silicone one did a fine job.
Cream Cheese Icing:
- Throw all your ingredients into the bowl and blend with a hand mixer until smooth! (Yes, it’s THAT easy!)
INGREDIENTS:
- 3 cups all-purpose flour
- 3/4 cup brown sugar
- 6 tablespoons softened unsalted butter
- 1 large egg (or 2 small eggs)
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
Cream Cheese Icing:
- 4 tablespoons cream cheese
- 1/2 softened unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
I would definitely recommend using a Kitchen Aid stand mixer for this dough because it’s very thick, but a hand mixer or stirring by hand can work as well, just will take a little more time and a lot of muscle! I have the one linked in the color ‘toffee’ and they have endless ones to choose from. These are the kitchen cooking utensils I have and absolutely love!
THANK YOU FOR READING!
Tag me in your insta pics if you try this recipe!
x Abigail, @abbvocado
Abbvocado 