Best Gingerbread Man Recipe

5 from 2 votes

Cozy up with this Best Gingerbread Man Recipe - soft, chewy gingerbread cookies filled with warm spice and perfect for decorating this holiday season.

Prep Time20

Cook Time10

Refrigerating Time3

Total Time3 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 99kcal

Author: Lisa Killian

Ingredients

¾ cup granulated white sugar
½ cup unsalted butter softened*
¾ cup molasses
½ cup buttermilk
4 cups flour
2 ½ teaspoon ginger powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder

Easy White Cookie Icing*

2 tbs meringue powder
2 cups powdered sugar
3 tbs warm water + more if needed to thin
Red and Green Sprinkles- optional

Instructions

Using a stand mixer or a hand mixer, cream the butter and sugar.
¾ cup granulated white sugar, ½ cup unsalted butter
Beat in molasses and buttermilk.
¾ cup molasses, ½ cup buttermilk
Add flour, ginger, baking soda, salt, and baking powder. Stir until fully combined.
4 cups flour, 2 ½ teaspoon ginger powder, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon baking powder
Scoop out ½ of the dough and wrap with plastic wrap, forming a disc.* Repeat with the other half. Refrigerate for 3 hours or overnight.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Roll dough* to ¼-inch thickness for soft cookies, thinner for crispier cookies. Dip your cookie cutter in flour, then cut the dough and place it on a prepared baking sheet. Bake for 7-10 minutes.
Once baked, transfer cookies to a cooling rack. Allow cookies to cool completely before frosting.
In a bowl using a hand mixer (or stand mixer), stir together the meringue powder and the powdered sugar.
2 tbs meringue powder, 2 cups powdered sugar
Add the water and mix on medium low, then once combined mix on medium high until stiff peaks form.
3 tbs warm water + more if needed to thin
Decorate using a piping bag with a small round tip (wilton #2 or #3), or just cut the end off of a plastic bag, and some sprinkles.
Red and Green Sprinkles- optional
Icing will take a ~6 hours to set completely but you can eat it any time before that.

Video

Notes

Tips and Tricks

*If you forget to let your butter come to room temperature, place the cold butter on a microwave-safe dish, microwave on 30% power for 15-second intervals until softened.
Separating the dough into two halves and forming them into discs makes working with the dough after it’s chilled easier.
Rolling out the dough between two pieces of parchment paper for a no-stick, mess-free time! See the video for the visual.
Icing: This will make enough for small details like eyes, buttons, and lines on the arms and legs. If you want to ice the entire cookie, double or triple this recipe.

Nutrition