Gingerbread Guys Cookies! Chewy cookies flavored with ginger, molasses, and spices! Sooo comforting with a cup of coffee and yes very very festive! Making these cookies during Christmas is a tradition here! And really Guys it felt soo festive when I made these cookies during the weekend! I’m a girl who believes that cookie making and baking is a therapy by itself! Soo satisfying and I tried these out for the first time and they came out just awesome! Perfect, chewy with simple confectioners frosting! Aren’t these little guys cute???
I made four different shapes of cookies out from the same dough – man, star, tree and snowflake! I haven’t tried out my hand at frosting before and these were the first cookies that I’ve ever done frosting with a homemade frosting recipe and they turned out great! The frosting is simple guys, but you just need to get the correct consistency to get it right! Just make sure the frosting is thick enough to hold its shape when you pipe it out. This frosting recipe is from sally of ( sally’s baking addiction ). I just followed the instructions carefully and got it right!
The cookie recipe used here is from Georgia’s Blog (the comfort of cooking).I found her recipe through Pinterest. Her cookies looked soo perfect and awesome. I’ve just added a little bit of ground nutmeg to spice it up a bit more and used dark brown sugar as I already had these in my pantry. But if you have the light brown sugar go ahead and use it ! Molasses brings out the real authentic flavor of this cookie. Do not omit it. And I feel soo happy to share with you all the best gingerbread cookie recipe and the best homemade frosting ever! Thank you, Georgia and Sally for this foolproof cookie and icing recipe.
Info Source: From Here
I just loved photographing these cute little guys and I went overboard. I couldn’t stop myself from photographing them! They were soo cute and are the real show stoppers in this post!
Here goes the recipe of this cute little guys!
- [b][u]FOR THE COOKIE:[/u][/b]
- All-purpose Flour – 3 cups
- Salt – 1/4 tsp
- Ground Cloves – 1/4 tsp
- Ground Ginger – 1 tbsp
- Ground Nutmeg – 1/4 tsp
- Ground Cinnamon – 11/2 tsp
- Softened Unsalted Butter – 6 tbsp
- Firmly Packed Dark Brown Sugar Or Light Brown Sugar – 3/4 cup
- Unsulphured Black Strap Molasses – 1/2 cup
- Egg – 1 Whole
- Vanilla Extract – 1/2 tbsp
- Baking Powder – 11/2 tsp
- Baking Soda – 3/4 tsp
- [b]
- [u]For the icing:[/u][/b]
- confectioners’ sugar – 1 1/2 cup
- vanilla extract – 1/2 tsp
- light corn syrup – 1 tsp
- room temperature water – 2 – 2.5 tbsp
- a pinch of salt
- In a bowl whisk together the flour, salt, cloves, ginger, nutmeg, baking powder, baking soda and cinnamon and set aside.
- In an electric mixer fitted with a paddle attachment beat together softened butter, sugar until light. add the egg and beat till its well blended.
- now add the molasses and vanilla extract mixing well till well combined.
- With the mixer on lower speed add the flour mixture and mix until fully combined.
- Now divide the dough into two portions and wrap it up in a cling or clear wrap and refrigerate for at least 5 hours or overnight. I kept mine refrigerated overnight and it worked out soo well. Make sure to bring the dough to room temperature before baking.
- Now when you are ready to bake the cookies Preheat the oven to 375 degrees F.
- Place the dough ( which has been brought to room temperature )
- between two clear or cling wraps or waxed paper and roll it out at about 1/4 inch thick.
- Place a tray lined with a wax paper in the freezer ready.
- Now cut the rolled out dough into desired shapes using the cookie cutters you like and place it about 2-3 inches apart in the tray that’s been placed in the freezer for 10 minutes so that the cookies hold their shape better.
- After 10 min transfer those cookies onto a baking tray lined with parchment paper or silicon mat and bake them for about 7-9 min one sheet at a time. Let cookies rest on baking sheet for 2 minutes. Then transfer them to wire rack. After the cookies are completely cooled decorate them as desired.
- [b][u]Icing:[/u][/b]
- For the icing whisk together all the ingredients listed under icing until well combined. The icing consistency should be thick (ie) it should hold its shape when its piped. if you feel its too thick add little water to thin it up and if it appears too thin just add powdered sugar to thicken it up. The corn syrup gives it a nice glossy finish. You can mix in food colors to get the colored icing. You can refrigerate the icing for up to 2 days.
- Once the icing is done just pour them into squeeze bottles and decorate.
Jyothi Rajesh says
Amazing Janani, love ginger bread cookies
Janani Rakesh Kumar says
Thank u jyo! I love them too!:-)
SHAILAJA SEN says
These are looking so cute janani…wonderful clicks…
Janani Rakesh Kumar says
Thank u soo much shailaja!:-)