Gingerbread Men

Sent in by: Annalisa (Arizona)
Source: Sallys Baking Addiction
Adapted by: the Kitchen Kantina staff
Ingredients
  • 10 tablespoons unsalted butter, softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2/3 cup un-sulphured molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger (yes, 1 full Tablespoon!)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves

Easy Icing
  • 1 and 1/2 cups confectioners' sugar
  • 2-3 tablespoons milk
  • a dash of vanilla
  • 1/3 cup butter

Icing Directions
  1. Soften butter to room temperature. If you are like me, you will not take butter out a couple of hours before you start the recipe and will need to microwave the butter for around 20 seconds to be soft. Beat the butter until creamy. Add the confectioners sugar a little at a time until all is mixed in and is smooth. Add the milk and vanilla and beat until fully combined. 
  2. If your frosting is very thick, add a bit of milk. If your frosting is too thin, add a tiny bit of sugar until desired consistency.
  3. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors.

Directions:
  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. 
  2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. (If the dough is crumbly and isn't sticking together, boil some water and dump in 1 tablespoon at a time until dough forms one clump.)Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. 
  3. Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Remove 1 package of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out until about a 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining dough.
  5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. 
  6. Once completely cool, decorate as desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked and decorated (or not decorated) cookies freeze well - up to three months. Unbaked cookie dough (just the dough prepared through step 2) freezes well - up to three months. Thaw overnight in the refrigerator then continue with step 3.