One of my dearest childhood memories was celebrating Christmas with my family. Every year, we had the same traditions of decorating the tree together while listening to our favorite Christmas songs, waking up early on Christmas morning and eating my mom’s famous Christmas bread, and then spending the rest of the day munching on various snacks while decorating Christmas cookies. My mom loved baking all different kinds of cookies, from molasses and ginger snap to our favorite cut-out cookies. My brother and I would have so much fun decorating the cut-out cookies my mom would bake for us; she’d cut out various shapes including reindeer, snowflakes, Christmas trees, bells, and gingerbread men. I remember spending hours making colorful creations using icing, sprinkles, and candies, and competing with my brother on who could create the best-looking decorations.
As an adult, I host an annual Christmas party for my friends, and one of our main events is a cookie decorating competition. I wanted to share this gingerbread cookie recipe with all of you, so that you can carry on the tradition with your own family and friends. This recipe is filled with a plethora of spices that will warm your soul, and you can control how chewy or crispy this recipe is based on your preferences.
“Legend traces gingerbread men back to Queen Elizabeth I, who supposedly had her chefs mold ginger ‘biscuits’ into the shapes of her favorite courtiers in order to gift her VIP guests with edible caricatures created in their likeness.”
– Martha stewart
Gingerbread Men Cut-Out Cookies
Ingredients
- 1/2 cup Vegan Butter (8 tbsp) (I like using the Earth Balance Vegan Buttery Sticks)
- 3/4 cup Dark Brown Sugar
- 2/3 cup Unsulphured Molasses
- 1 Egg (large)
- 2 tsp Vanilla Extract
- 2 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Cloves
- 1/2 tsp Cardamom
Instructions
- In a large stand mixer (or with a hand mixer), beat softened butter until smooth and creamy.
- Add brown sugar and molasses to your mixing bowl, and beat on medium speed until smooth. Then, add in egg and vanilla and beat on high speed until blended.
- In a separate bowl, combine all dry ingredients (flour, baking soda, salt, and spices). With your stand mixer on low speed, slowly incorporate dry ingredients into wet ingredients, pouring a little at a time, until well combined.
- Divide dough into two parts (it should be a bit sticky). Roll both parts into separate balls, and then flatten into discs. Wrap your dough discs in plastic wrap and refrigerate for 3 hours or up to overnight.
- Once your dough has chilled, preheat your oven to 350 degrees. Then, line baking sheets with nonstick liner or silicone baking mats.
- Meanwhile, flour both your working surface and your dough. Roll out your dough to around 1/4” thick if you'd like a crispier cookie, or 1/2" thick for a chewier cookie.
- Then, using your cookie cutter, cut out your gingerbread men. Continue rolling and cutting until little to no dough remains.
- Bake cookies 1” apart for 8-10 minutes for a chewier cookie, or 10-12 minutes for a crispier cookie.
- Let cool completely before decorating.
Watch my video on how to make this recipe by clicking here.
