Holiday Soft & Chewy Gingerbread Men Recipe from Shelby’s Sweet Shoppe
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup molasses
- 2 tablespoons milk
3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Decorations & Icing
- 3 ounces pasteurized egg whites
- 1 teaspoon clear vanilla extract (regular is fine too!)
- 4 cups confectioners’ sugar
- Assorted Christmas candies
In bowl, sift together flour, baking soda, cinnamon, ginger, cloves and salt.In the bowl of mixer cream the softened butter and brown sugar. Scrape down the sides of the bowl and mix in molasses and milk.
Once mixed, slowly add the flour mixture. Stop mixer once all ingredients are combined.
Divide dough in half and roll into ¼ inch thickness between two sheets of parchment paper.
Place in refrigerator at least two hours (or overnight) or place in the freezer for 15 to 20 minutes, until firm.
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
Once firm, remove parchment from dough and cut out cookies using desired cookie cutters (gingerbread men, snowflake, tree, snowman, etc).
Place on prepared baking sheets spacing cookies 1 inch apart. Bake until centers are just set and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes (Rotating the baking sheets halfway through).
Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Repeat process with remaining dough until all dough is used.
Royal Icing Directions
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low-speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food colouring, if desired. For immediate use, transfer icing to pastry bag or heavy-duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
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Photos By: Andrea Palmer