Christmas is just around the corner so we bet that you are already planning your Christmas menu list. For this, we suggest the eggless gingerbread men cookies that the children will surely love. Even the adults will be tempted to take another step further in loosening up their strict diet due to the inviting aroma coming from these sweet cookies.
For the cookies:
- 1 ½ cups + 2 tbsp. of all- purpose flour – 1 ½ cups + 2 tablespoons
- 1 tsp. of ground ginger
- ½ tsp. of ground cinnamon
- ⅛ teaspoon baking powder
- ¼ cup + 2 tbsp. of unsulphured molasses
- ⅛ tsp. of ground cloves
- ⅛ tsp. of freshly grated nutmeg or powdered nutmeg
- ¼ cup (or ½ stick) of unsalted butter, softened at room temperature
- 1 ½ tsp. of oil
- 1/3 cup of light brown sugar, packed
- ⅛ teaspoon of salt
For the icing:
- Powdered sugar (icing sugar or confectioner’s sugar) – ½ cup
- Corn flour (cornstarch) – 1 ½ teaspoons
- Vanilla extract – ½ teaspoon
- Milk – 2-3 teaspoons
- First things first—mix all the dry ingredients (flour, cinnamon, ginger, cloves, nutmeg, baking powder and salt) into a large bowl.
- Mix the ingredients well until they are completely incorporated.
- Into another large bowl, put the softened butter, light brown sugar and oil. Whisk them together using wire whisk until you achieve light and fluffy consistency. Alternatively, you can use a stand mixer with paddle attachment or a hand mixer.
- Add the molasses and beat the ingredients again.
- Next, add the flour mixture (the mixture of dry ingredients) and beat again until everything is incorporated well.
- Now, line a surface with plastic wrap and transfer your dough onto it.
- With the use of the plastic wrap, bring the dough together and form it into a round (or flat square) shape.
- Wrap the dough well and chill it inside your fridge for about 2 hours (or overnight). If you want a quick chilling process, then you can freeze it for about 20-30 minutes.
- After chilling, let it stand in room temperature for about 5 minutes until it slightly softens.
- Meanwhile, line a baking sheet with parchment paper and set it aside.
- Take 2 pieces of parchment paper and line one on your work surface. Put the dough on it and cover using the other parchment paper.
- When the dough slightly softens, start rolling it into about ¼ inch thickness.
- After that, you will notice that the dough softens again and becomes sticky. This time, put it back to the fridge and chill for about 15 minutes inside the freezer section).
- Get it out of the fridge and peel off the parchment paper.
- Get your cookie cutter in shape of a ginger bread man and cut out the cookies.
- Arrange them into the prepared cookie sheet, observing 1-inch space in between.
- Gather the scrapes and make a smooth ball. Roll it out again into ¼ inch thickness and cut out gingerbread man cookies again.
- Arrange them on the sheet and chill them again while you preheat the oven into 350°F for about 10 minutes.
- Bake the cookies for about 7-10 minutes (baking time depends on the size of your cookies).
- After baking, transfer them into the wire rack and let them cool completely.
- For the icing, get your powdered sugar and corn flour into a bowl.
- Add the vanilla and gradually add milk, putting small amounts at a time.
- Whisk until you get a thick icing of which the consistency should not be too thick but not too runny.
- Put the icing into an icing pack or zip-lock bag with cut out end) and decorate your gingerbread man cookies.
Time and Serving
- Preparation : 1 hour
- Cooking : 10 minutes
- Serving : makes 15-18 cookies
- If you don’t have available molasses, you can substitute it for the same amount of honey, maple syrup, dark corn syrup or golden syrup. Alternatively, you can heat up half a cup + 2 tbsp. of light or dark brown sugar with 2 tbsp. of water. Let the sugar be melted and heated through. Let it cool down completely and use as a substitute for the molasses. Warning, though—do not expect that the cookie will taste just as the same using the molasses.