I had never made gingerbread cookies before, so these were going to be a fun adventure for me. I’m not usually a fan of Martha Stewart recipes, but I had picked up her 2010 Holiday Cookies magazine and thought I’d give the recipe inside a whirl. To my surprise, they turned out amazing.
The cookies were soft and chewy and FULL of flavor. They didn’t harden up, held their color and shape really well and will definitely be my go-to recipe for gingerbread!
JavaCupcake’s Gingerbread Men Cookies
adapted from Martha Stewards Gingerbread Cookie Tree from the 2010 Martha Stewart Holiday Cookie magazine
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg, room temperature
1/2 cup dark unsulfured molasses
4 cups all purpose flour
2 1/4 tsp cinnamon
2 tsp ginger
1 tsp all spice
1 tsp baking soda
1/4 tsp salt
- In an electric mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the egg and mix until thoroughly incorporated.
- Repeat with the molasses.
- In a large bowl, sift or whisk together the dry ingredients.
- With the mixer on low speed, slowly add the flour to the wet mixture. Mix just until incorporated.
- Divide the dough into 4 parts, shape into balls, wrap in plastic and chill for at least 3 hours to overnight.
- When dough is chilled, preheat your oven to 375 degrees F.
- Lightly flour your work surface and roll out your dough one ball at a time to 1/4 inch thickness.
- Using a gingerbread man (large) cut out shapes and put on a parchment lined cookie sheet.
- Chill in the freezer for 5 minutes or in the refrigerator for 20 minutes before baking.
- Bake for 10 minutes. Rotate the pan half way though baking for even baking.
- Let cool on the cookie sheet for 3-4 minutes before transferring to wire rack to cool completely.
- Frost! (PS… I cheated with this batch of cookies and used the store bought frosting in a squeeze tube. No one has to know! Shhhh!! hehe)