Gingerbread Men
Deliciously crunchy cut-out cookies that are perfectly spiced with ginger, and decorated with icing. The most festive, and BEST cookies to make for Christmas!
Servings: 26 - 28 cookies
Ingredients
For the Cookies
- ¾ cup (170g) unsalted butter room temperature
- ¾ cup (150g) light brown sugar
- ½ cup (165g) molasses/black treacle
- 1 large egg room temperature
- 3 ¼ cups (400g) plain/all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the Icing
- 1 cup (125g) icing/powdered sugar
- 3 teaspoons milk
- ½ teaspoon vanilla extract
- 2 teaspoons golden syrup
Instructions
For the Cookies
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and molasses, and beat until combined.
- Add the egg, and beat until combined. Add the dry ingredients, and mix until combined.
- Divide the dough in half and shape into discs. Wrap each one in clingfilm and chill in the fridge for at least 3 hours and up to 3 days. I like to chill mine overnight.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- On a generously floured surface, roll 1 disc of dough until about 1/4-inch thick.
- Cut into shapes, and place them onto the prepared baking tray. Re-roll any dough scraps to make more shapes. Repeat with the other dough disc.
- Bake for 9 - 10 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
For the Icing
- In a small bowl, stir together the icing sugar and milk until smooth. Stir in the vanilla and golden syrup until smooth and glossy.
- Add food colouring, if desired. If icing is too thick, add more milk.
- Decorate cookies as desired, and enjoy!
Notes
Storage: Cookies stay fresh kept in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.
Make ahead: Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 2 - 3 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.