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mini gingerbread men

Soft Gingerbread Roll-Out Cookies

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Ingredients Method

Ingredients
  

Dough
  • 1 Cup Butter at room temp or softened to room temp
  • 1 Cup Sugar
  • 1 Cup Molasses I like blackstrap molasses
  • 1 Egg
  • 1 TBSP White Vinegar
  • 1½ tsp baking soda
  • ½ tsp Salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 TBSP ground ginger
  • 5 cups gluten free cup for cup flour* 2 TBSP extra for high elevation
Icing
  • 4-5 Tbsp Milk*
  • 4 cups powdered sugar

Method
 

For Dough
  1. Cream softened butter, sugar and molasses together.
  2. Add the egg and vinegar. Mix.
  3. Mix in dry ingredients until the dough comes together.
  4. Form the dough into 2-4 disks. Place each disk in between 2 pieces of parchment paper. Chill in the fridge for 3 hours or freezer for 30 minutes.
  5. When ready to bake, preheat oven to 375 F.
  6. Roll out dough ¼ inch thick and cut into shapes. Place on parchment-lined baking sheet. If making mini men, you can squeeze 30-40 cookies on a large baking sheet! Bake 6-8 minuets. Time will vary depending on the size of the cookie. When the cookies are done they will puff slightly and start to crack. When you touch the cookie lightly with your finger the cookie should spring back. Don't let the cookies brown on the bottom bottom or they will get crunchy.
  7. Let cookies cool and start making the icing.
  8. For the icing whip together the milk and powdered sugar.
  9. The icing should be thicker than you think, but you can add more powdered sugar or milk to get the consistency you are looking for.
  10. Hold each cookie and dip the top into the bowl of icing. Let some of the icing drip off, then lightly scrape with a knife or frosting spatula. Place iced cookie flat on parchment paper. The glaze should dry within an hour, then you can stack them.
  11. Keep the cookies in an airtight container.
  12. They should stay goof for several days.