Tis the season for Gingerbread Man Cookies! Oh, and because I love y’all so much, I’m also giving away a Kitchen Aid Mixer! Whoop, Whoop!
Sharing is caring, am I right? When it comes to holiday cookies, I’m all about helpful kitchen appliances that allow me to get the job done…. in a jiffy. If you want something to enjoy these with, check out my Blueberry Whiskey Smash, Christmas Old Fashioned, or nosh on some as dessert after my Toasty Meatloaf Sandwiches.
INGREDIENTS FOR THIS RECIPE:
Gingerbread man cookies aren’t just adorable but also pack the perfect punch of winter spices like ground ginger, cinnamon, and nutmeg. To keep things interesting, the addition of pure maple syrup gives these cookies a little bit of extra sweetness and flavor. Here’s what you’ll need:
- Unsalted Butter
- Brown Sugar
- Molasses
- Egg
- Maple Syrup
- Vanilla
- All Purpose Flour
- Baking Powder
- Ground Ginger
- Cinnamon
- Ground Nutmeg
- Salt
The dough comes together effortlessly and quickly (we’re talking under 10 minutes) with the use of a Kitchen Aid mixer. Refrigerating the dough ensures that it’s easy to roll and cut – no crumbly dough here! If you prefer a chewier gingerbread man cookie, keep the dough a little thicker. For a bit of a crunch, keep the dough nice and thin when cutting. I’m super excited to partner with Queen City Audio Video and Appliances Holiday Deals to give away Kitchen Aid’s 100-year, limited-edition mixer.
Click here to fill out an entry form online. You can also enter on their Instagram as well as my own. Let’s spread some holiday cheer, one cookie at a time.
DIRECTIONS ON HOW TO MAKE:
While the icing isn’t a must, it sure takes these little guys to the next level. All you need is some powdered sugar and milk. Create some memories in the kitchen this holiday season, allowing kids to design their own creations. The finished product makes for a sweet treat, afternoon snack, or takes your morning cup of joe to the next level. Dunk, sip, and voila… involuntary smile!
- In a standup mixer, fitted with the paddle attachment, mix butter and brown sugar.
- Add in molasses, egg, maple syrup and vanilla and blend.
- In a separate bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- Slowly pour in the dry ingredients to wet and mix on slow until well blended.
- Using hands, form dough into two balls and wrap with plastic wrap. Place in refrigerator for one hour.
- Preheat oven to 375F and remove the dough from refrigerator. On a lightly floured surface, roll out dough to ¼ inch thick and use cookie cutters to cut into shapes.
- Place on non-stick or parchment-covered cookie sheet and bake for 8-10 minutes.
- Allow the cookies to cool completely on a wire rack before icing.
- For the icing, mix the powdered sugar and milk in a medium-sized mixing bowl until combined. Use a piping bag to create desired gingerbread designs.
OTHER RECIPES YOUR KIDS MIGHT ENJOY:
Making Your Own Chocolate Bark At Home
No-Bake White Chocolate Chex Mix
The Best Birthday Cake Cookie Cup Ice Cream Sundae
- ¾ cup Unsalted Butter
- ½ cup Brown Sugar
- ½ cup Molasses
- 1 Egg
- 2 Tbsp. Maple Syrup
- 2 tsp. Vanilla
- 3 cups of All Purpose Flour
- 1 tsp. Baking Powder
- 1 Tbsp. Ground Ginger
- 1 Tbsp. Cinnamon
- 1 tsp. Ground Nutmeg
- 1 tsp. Salt
- 1 cup Powdered Sugar
- 1-2 Tbsp. Milk, depending on consistency preferences
- In a standup mixer, fitted with the paddle attachment, mix butter and brown sugar.
- Add in molasses, egg, maple syrup and vanilla and blend.
- In a separate bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- Slowly pour in the dry ingredients to wet and mix on slow until well blended.
- Using hands, form dough into two balls and wrap with plastic wrap. Place in refrigerator for one hour.
- Preheat oven to 375F and remove the dough from refrigerator. On a lightly floured surface, roll out dough to ¼ inch thick and use cookie cutters to cut into shapes.
- Place on non-stick or parchment covered cookie sheet and bake for 8-10 minutes.
- Allow the cookies to cool completely on wire rack before icing.
- For the icing, mix the powdered sugar and milk in a medium-sized mixing bowl until combined. Use a piping bag to create desired gingerbread designs.
NOTES ON THIS RECIPE:
- It’s important to use unsalted butter rather than salted in this recipe. This preserves the flavor of the cookie and ensures they have the perfect balance of sweet and savory.
- We opt for dry spices here, as the texture will vary if you grate your own ginger, cinnamon, and nutmeg. Dried spices = easy peasy street. 😉
- If you’d like to make this dough in advance, you can refrigerate it for up to 24 hours prior to baking. You’ll just need to let it come to temperature before rolling it out. Allowing the dough to sit on the counter for 15-20 minutes and you should be ready to go.
Queen City Audio Video and Appliances has been part of the Charlotte and surrounding communities since 1952. They offer an array of products for the home from Appliances and Electronics to Mattresses and Furniture. If you’re worried about stocking issues – don’t! They have over 20 million in-stock inventory and even offer same-day and next-day delivery. You can visit them online or in one of their six locations throughout the Charlotte region. Transform ingredients into cuisine, chores into beautiful experiences, and routines into rituals with their full suite of luxury kitchen appliances.
This post is sponsored by Queen City Audio Video and Appliances. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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