Description
Classic chewy gingerbread man cookies with a rich molasses flavor and warm spices, coated in a smooth vanilla glaze. Perfect for festive occasions and holiday treats.
Ingredients
Scale
Cookies
- 1 cup molasses, Grandma’s brand
- 1 cup butter flavored shortening
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 teaspoons baking soda
- 1/2 cup water, hot
- 3/4 teaspoon ground cloves
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 teaspoons ginger, ground
- 6 cups flour
Glaze
- 6 cups powdered sugar
- 2/3 cup milk
- 4 teaspoons vanilla
Instructions
- Prepare Your Space: Set out multiple cookie sheets lined with parchment paper or silpat. Arrange cooling racks over parchment or paper to catch icing drips. Set aside a glass bowl for reheating the dough in the microwave if needed.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking the cookies.
- Make the Glaze: In a glass bowl, whisk together powdered sugar, milk, and vanilla until smooth. Set aside for dipping.
- Simmer Molasses and Shortening: On medium heat, combine molasses and shortening in a pot. Simmer for 2-5 minutes, whisking vigorously at first until the mixture emulsifies and coats a spoon in a sticky sauce. Be careful not to scorch.
- Cream Sugar, Egg, and Vanilla: In a standing mixer fitted with the paddle attachment, cream together sugar, egg, and vanilla until smooth and fluffy.
- Dissolve Baking Soda: Dissolve baking soda in hot water and stir the solution into the creamed mixture on low speed to combine.
- Add Spices: Blend ground cloves, cinnamon, salt, and ginger into the creamed mixture, ensuring even distribution.
- Combine Molasses Mixture: Beat in the hot molasses and shortening mixture into the spiced creamed mixture until fully incorporated.
- Add Flour: Gradually beat in the flour, starting slowly. The sticky dough will absorb all the flour, forming a very sticky dough. Remove the dough to a prepared work surface.
- Roll and Cut Dough: Spray the counter and rolling pin with nonstick cooking spray. Remove one-third of the dough and roll it out to about 1/2 inch thickness. Using small cookie cutters, cut out gingerbread men while the dough is still warm.
- Bake Cookies: Place the cookies on prepared baking sheets and bake at 375 degrees Fahrenheit. Bake small cookies for 5 minutes, medium-sized (3-4 inches) for 7-8 minutes, and regular-sized cookies for 10 minutes.
- Glaze the Cookies: As soon as you remove the cookies from the oven, immediately dunk them fully into the glaze to coat all sides.
- Dry and Cool: Place glazed cookies on cooling racks to drain and dry. Rotate them occasionally to ensure they don’t stick to the racks.
- Store Properly: Store cooled cookies in an airtight container or freezer bag. Cookies can be frozen up to 2 months by pressing out the air and sealing tightly.
Notes
- The dough will feel very sticky but do not add flour; it will roll out fine with nonstick spray.
- Use cooking spray on the counter and rolling pin instead of flour to prevent sticking.
- Keep the dough warm while working; if it cools, warm it in the microwave for 5-10 seconds.
- Dip cookies in glaze immediately after baking while still warm for best coating.
- If cookies are too soft to handle after baking, bake a little longer to firm them up before glazing.
- Rotate glazed cookies on the cooling rack after a few minutes to prevent sticking.
- Cookies keep well for up to one month in an airtight container at room temperature.
- Small cookie cutters produce charming little gingerbread men, but larger cutters can be used if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
