Soft & Chewy Gingerbread Men Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Corn syrup, light
  • 1 cup Molasses

• Baking & Spices

  • 5 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 tsp Cloves, ground
  • 1 Gel or liquid food coloring
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter

• Liquids

  • 2 tbsp Water

Found on houseofnasheats.com

Description

Directions

• In the bowl of a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses (it really does help to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the sides of the bowl as needed.
• Add the flour, salt, baking soda, and spices, then mix until everything is completely combined. Scrape the gingerbread cookie dough out of the bowl onto a large piece of plastic wrap, then wrap it up into a disc and put it in the refrigerator to chill for 3 hours or even overnight.
• Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a floured surface, roll the dough out to 1/4 thickness. I always find I need to be generous with the flour so the cookies dont stick to the counter or the rolling pin, but you dont need to worry about having cookies that look dusted by flour because it will be absorbed into the dough as the cookies get rolled out.
• Cut into desired shapes with cookie cutters. Transfer the cookies to the baking sheets, leaving a little space between each cookie. They dont spread much, but you just dont want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not overbake or they wont stay soft. Let cool for 5-10 minutes on the pan. Remove from cookie sheets to cool completely on wire racks. Frost or decorate when cool with royal icing.
• In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup and 2 tablespoons of the water. If should be thick, but if it is TOO thick, whisk in another 1/2 tablespoon at a time, checking consistency after each half tablespoon. If you go too far and it gets too runny, whisk in two additional tablespoons of powdered sugar at a time. You want the royal icing to drizzle off you whisk into the bowl and hold its shape for a second or two before melting back into the rest of the icing. If desired, you can separate your icing to different small bowls at this point and add food coloring, then transfer to piping bags with small decorating tips.