Soft & Chewy Gingerbread Men
Yield: about 30 3-inch cookies
  • 3 cups all-purpose flour
  • ¾ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
  • ¾ cup molasses
  • 2 tablespoons milk
  1. In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
  2. Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
  3. With machine running, gradually add molasses and milk; process until dough comes together.
  4. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
  5. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  6. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
  7. Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
  8. Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
  9. Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
  10. Decorate with royal icing once cooled! (The recipe I used is linked below!)
Recipe adapted from Baking Illustrated

The Royal Icing Recipe I used is from Bake at 350. :)
Recipe by The Baker Chick at