Description
Delightfully chewy gingerbread man cookies with a rich molasses flavor and a sweet vanilla glaze. Perfectly spiced with cloves, cinnamon, and ginger, these cookies are great for holiday baking and festive celebrations.
Ingredients
Scale
Cookies
- 1 cup molasses, Grandma’s brand
- 1 cup butter flavored shortening
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 teaspoons baking soda
- 1/2 cup hot water
- 3/4 teaspoon ground cloves
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 6 cups flour
Glaze
- 6 cups powdered sugar
- 2/3 cup milk
- 4 teaspoons vanilla
Instructions
- Prepare Your Space: Set out multiple cookie sheets lined with parchment paper or a Silpat. Arrange 4 cooling racks over parchment or paper to catch icing drips. Set aside a glass bowl for reheating dough in the microwave.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
- Make Glaze: In a glass bowl, whisk together 6 cups powdered sugar, 2/3 cup milk, and 4 teaspoons vanilla until smooth. Set aside.
- Simmer Molasses and Shortening: On medium heat, combine 1 cup molasses and 1 cup butter flavored shortening in a pot. Simmer for 2-5 minutes, whisking vigorously at first to emulsify. The mixture will thicken to a sticky sauce that coats a spoon.
- Cream Sugar, Egg, and Vanilla: In a standing mixer with paddle attachment, cream 1 cup sugar, 1 large egg, and 1/2 teaspoon vanilla until smooth.
- Add Baking Soda Mixture: Dissolve 2 teaspoons baking soda in 1/2 cup hot water in a glass measuring cup. Add this to the creamed mixture and stir on low speed to combine.
- Add Spices: Mix in 3/4 teaspoon ground cloves, 3 teaspoons cinnamon, 1 teaspoon salt, and 1 1/2 teaspoons ground ginger into the creamed mixture.
- Incorporate Molasses Mixture: Add the hot molasses and shortening mixture to the creamed ingredients and beat until fully incorporated.
- Add Flour: Gradually beat in 6 cups flour, starting slowly. The dough will soak up all the flour and become very sticky.
- Roll Out Dough: Spray your countertop with nonstick spray. Remove one-third of the dough and roll out to about 1/2 inch thick using a rolling pin also sprayed with cooking spray. Use a small gingerbread man cookie cutter to cut shapes while the dough is still warm.
- Bake Cookies: Place cookies on prepared baking sheets and bake at 375 degrees Fahrenheit. Bake small cookies for 5 minutes, 3-4 inch cookies for 7-8 minutes, and regular sized cookies for 10 minutes.
- Glaze Cookies: Immediately after removing from the oven, dunk each hot cookie completely in the glaze, coating all sides.
- Cool Cookies: Drain glazed cookies on cooling racks until dry.
- Store Cookies: Store cooled cookies in an airtight container or freezer bag. They can be frozen for up to 2 months, ensuring as much air as possible is removed from the bag.
Notes
- The dough will feel sticky but don’t add extra flour; it will roll out properly with cooking spray.
- Use cooking spray on the countertop and rolling pin instead of flour to prevent sticking.
- Keep the dough warm; if it cools, warm it in the microwave for 5-10 seconds to make it easier to roll.
- Dunk cookies in glaze while still hot to ensure smooth coating.
- If cookies feel too soft to pick up, bake them a little longer to prevent squishing.
- Rotate glazed cookies on the cooling rack after a few minutes to prevent sticking.
- Cookies keep well for up to a month in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
