Gingerbread Cookies are tasty, butter cookies made by baking a blend of flour, butter, flavours & honey dough that is cut to Gingerbread Man using cookie cutter. Gingerbread Cookies are family’s favorite cookies and is a must try at home for the joy of baking & tasting.
Gingerbread Men Cookies – Yayyy finally I baked these cute little gingerbread men cookies!! Yes its like a dream come true for me to bake these gingerbread men cookies. First I was complaining that I did not have the cookie cutter but it took me 2 long yrs to bake these cookies even after owning the cookie cutter.Some 2 yrs back when Raji asked me what I wanted when she comes down , I asked for this cookie cutter and she was generous enough to buy the entire christmas themed cookie cutter set with other baking goodies too.
I used most of them for my shortbread cookies and sugar cookies.Somehow I missed to try this gingerbreadmen in the yrs 2012 and 13 so this year I determined myself to bake these cookies.After sugar cookies, this is the second time I am trying my hands on icing and am pretty much satisfied with the results.
I made the dough the previous night itself and refrigerated it. Yesterday morning I baked these cookies and decorated them. I got around 65 small cookies.I had to bake in 4 batches as my oven is small, it took me around 2 hrs to prepare the icing and decorate it.So if you are planning to bake these cookies, you need some time.When mittu returned from school the first thing she asked me was where is my gingerbreadmen…yes she loves the story of gingerbreadmen and now she was surprised to see those cookies real in her hands.I packed and gave some to mittus little friend and she enjoyed it too.
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📖 Recipe Card
Gingerbread Cookies | Gingerbread Man Cookies
Gingerbread Cookies are tasty, butter cookies made by baking a blend of flour, butter, flavours & honey dough that is cut to Gingerbread Man using cookie cutter. Gingerbread Cookies are family’s favorite cookies and is a must try at home for the joy of baking & tasting.
Servings50 cookies
Ingredients
- 1 and 1/4 cups maida + to dust
- 1/4 cup demerera sugar tightly packed
- 1/4 cup honey
- 50 grams unsalted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
SPICES:
- 1/2 tablespoon dry ginger
- 1 teaspoon cinnamon powder
- 1/4 teaspoon clove powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon cardamom powder
ROYAL ICING :
- 1/4 cup icing sugar
- 3/4 teaspoon cornflour
- 1/2 teaspoon lemon juice
- 1 to 2 teaspoon milk
Instructions
Making Cookies:
- Take brown sugar in a mixer and powder it fine. Now take butter and sugar in a bowl.
- Beat them well until creamy. I used chilled butter so it took sometime for me to get this creamy texture.
- Now add honey and beat it again for 2mins.
- Now measure and keep your spice powders ready. Add it to the flour along with baking powder and baking soda.
- Sieve it twice for even mixing. Now add the flour to the creamed butter sugar mixture. Mix well with your hands to form a smooth non-sticky dough.
- Cling wrap it and refrigerate it at least for an hr.
- Now take a portion of the dough and roll it on a butter paper, to 1/4 inch in thickness. Cut shapes with the cookie cutter.
- Carefully take the gingerbread men an place it on the baking tray lined with butter paper. Now scrap the extras and repeat the process.
- Preheat oven at 180 deg C for 10mins.Leave good spacing between the cookies as it grows in size.
- Bake the cookies for 10-12 mins or until the edges are nicely browned.
- Cool down on wire rack and bake the next batch. Cool down completely and then store.
Making Icing:
- Now for the royal icing take icing sugar in a mixing bowl, add corn flour.
- Mix it well using a whisk. Now add lemon juice and mix well. Now add milk little by little.
- And form a smooth slightly thin paste. The consistency should be thick but flowing. Divide the icing into equal portions in different bowls, then add few drops of food colors in each bowl for get the required color. I wanted white green and red so added colors accordingly.
- Now makes 3 cones and add the prepared icing into each of the cones separately.
- Seal the open ends completely, I used cello tape and sealed it. Now your cones are ready.
Icing the cookies:
- Just cut the tip of the icing bag to get a fine line for decorating. Be creative and decorate your cookies. By now the cookies must have cooled down so start decorating the cookies.
- Cool down and store Gingerbread Cookies in airtight container.
Notes
- You can replace brown sugar with jaggery but I prefer adding brown sugar as adding jaggery as such will have impurities. Jaggery we get here is known for impurities so its better that we make syrup and add it but am not sure of the syrup measures so to be on the safer side chose to use brown sugar.
- If you don’t have the gingerbread men cookie cutter, don't worry you can make any preferred shape of your choice.
- You can adjust the consistency of this icing….If you need to thin the icing add a bit of milk and mix till you get the desired consistency. If you need it thicker, add more icing sugar as required.
- Keep all your required things on your work area so that its easier to grab things and also clean it later.
- If you find cookies uneven in thickness, bake the thicker cookies in a batch and the thinner cookies in another batch.
- The prepared icing thickens with time so its better to have a slightly runny flowing icing.
- As we need icing for just outline you may not require much of icing but if you prepare to fill the cookies with icing then you can double the ingredients and make the icing.
- When you bake for 8-10 mins the cookies are crunchy but 12 mins was perfect for me as it yielded crispy cookies. Soon after the cookies are baked, it will be soft to touch but after cooling down it will harden.
- This cookie dough keeps well for even a month , just cling wrap it and refrigerate it. And whenever you want to bake, you can unwrap, cut them and bake the cookies.
- While rolling if it sticks dust flour but don’t overdo.
- Make sure to roll thin else your cookies will not get cooked properly and it will become chewy.
- If you feel the dough is a little loose add 1 or 2 tablespoon flour and knead it. But don’t add more flour as it might make the cookies chewy in texture.
- Cool down completely before decorating the cookies.
- While arranging the cookies in the tray don’t crowd them, just give nice spacing as the cookies grows slightly.
- I usually keep the prepared baking tray in fridge till preheating time, this avoids the cookies from spreading.
- I used normal plastic covers to prepare the cone, you can even use zip lock covers. Make sure to cut a small hole as it tends to get bigger once we start doing the icing.
Nutrition Facts
Gingerbread Cookies | Gingerbread Man Cookies
Amount Per Serving (75 g)
Calories 191
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 271mg12%
Potassium 23mg1%
Carbohydrates 31g10%
Fiber 0.4g2%
Sugar 30g33%
Protein 0.3g1%
Vitamin A 254IU5%
Vitamin C 0.4mg0%
Calcium 35mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Gingerbread Man Cookies recipe Step by Step
- Take brown sugar in a mixer and powder it fine.Now take butter and sugar in a bowl.
- Beat them well until creamy. I used chilled butter so it took sometime for me to get this creamy texture.Now add honey and beat it again for 2mins.
- Now measure and keep your spice powders ready.Add it to the flour along with baking powder and baking soda.
- Sieve it twice for even mixing.Now add the flour to the creamed butter sugar mixture.Mix well with your hands to form a smooth nonsticky dough.
- Cling wrap it and refrigerate it atleast for an hr.Now take a portion of the dough and roll it on a butter paper, to 1/4 inch in thickness.Cut shapes with the cookie cutter.
- Carefully take the gingerbread men an place it on the baking tray lined with butter paper.Now scrap the extras and repeat the process.Preheat oven at 180 deg C for 10mins.Leave good spacing between the cookies as it grows in size.
- Bake the cookies for 10-12 mins or until the egdes are nicely browned.Cool down on wirerack and bake the next batch.Cool down completely and then store.
- Now for the royal icing take icing sugar in a mixing bowl, add cornflour.
- Mix it well using a whisk.Now add lemon juice and mix well.Now add milk little by little.
- And form a smooth slightly thin paste.The consistency should be thick but flowing as shown below. Divide the icing into equal portions in different bowls, then add few drops of food colors in each bowl for get the required color.I wanted white green and red so added colors accordingly.Now makes 3 cones and add the prepared icing into each of the cones separately.
- Seal the open ends completely, I used cellotape and sealed it.Now your cones are ready.Just cut the tip of the icing bag to get a fine line for decorating. Be creative and decorate your cookies.By now the cookies must have cooled down so start decorating the cookies.
Cool down and store in airtight container.
These cookies are crisp, but if you prefer slightly crunchy cookies then bake for just 10mins.
My cookie cutter is small just 1.5 inches in height so got many cookies.So the count depends on the size of the size of the cookie cutter.
Expert Tips
- You can replace brown sugar with jaggery but I prefer adding brown sugar as adding jaggery as such will have impurities.Jaggery we get here is known for impurities so its better that we make syrup and add it but am not sure of the syrup measures so to be on the safer side chose to use brown sugar.
- If you don’t have the gingerbread men cookie cutter, dont worry you can make any preferred shape of your choice.
- You can adjust the consistency of this icing….If you need to thin the icing add a bit of milk and mix till you get the desired consistency. If you need it thicker, add more icing sugar as required.
- Keep all your required things on your workarea so that its easier to grab things and also clean it later.
- If you find cookies uneven in thickness, bake the thicker cookies in a batch and the thiner cookies in another batch.
- The prepared icing thickens with time so its better to have a slightly runny flowing icing.
- As we need icing for just outline you may not require much of icing but if you prepare to fill the cookies with icing then you can double the ingredients and make the icing.
- When you bake for 8-10 mins the cookies are crunchy but 12 mins was perfect for me as it yielded crispy cookies.Soon after the cookies are baked, it will be soft to touch but after cooling down it will harden.
- This cookie dough keeps well for even a month , just cling wrap it and refrigerate it.And whenever you want to bake, you can unwrap,cut them and bake the cookies.
- While rolling if it sticks dust flour but don’t overdo.
- Make sure to roll thin else your cookies will not get cooked properly and it will become chewy.
- If you feel the dough is a little loose add 1 or 2 tablespoon flour and knead it.But don’t add more flour as it might make the cookies chewy in texture.
- Cool down completely before decorating the cookies.
- While arranging the cookies in the tray don’t crowd them, just give nice spacing as the cookies grows slightly.
- I usually keep the prepared baking tray in fridge till preheating time, this avoids the cookies from spreading.
- I used normal plastic covers to prepare the cone, you can even use ziplock covers.Make sure to cut a small hole as it tends to get bigger once we start doing the icing.
jayasri venkatesh
Wow…Super. … Surprise gift for mittu. ..looking Gr8.
Sheela Balamurugan
I'm speechless.. stunning effort by you.. so dedicated Sharmi you are..nice picutures, clear notes, etc..etc…God bless you and Merry Christmas!!!
Divs
Iam loving these tiny and vibrant cookies and with the icing they are too cute. these cookies sure need lot of effort and patience! fabulous effort!
Vaishnavi
Stunning effort. I esp like your icings. You play with colors in a lovely way. Both in this and sugar cookies
Roh
Can I use powdered jaggery ?wat is the quantity to be used ?
SHARMILEE J
You can try with same 1/4 cup measure
amianeesh
I love your recipes; your eggless vanilla cake and carrot cake are already superhit at home. God bless!
Was wondering: can we replace the normal flour with wholewheat flour?
amianeesh
Love the eggless recipes for vanilla & carrot cake – already superhits at home. God bless!
Can we replace all purpose flour with wholewheat flour and honey with jaggery syrup? Thanks a lot!
amianeesh
Can we use wholewheat flour and jaggery syrup as replacement for all purpose flour and honey? Thanks and God bless!
SHARMILEE J
You can replace with whole wheat flour…jaggery syrup am not really sure
sara
i am not having icing sugar shall i use normal sugar powder instead of icing?
SHARMILEE J
Yes you can powder normal sugar and add it