Soft, Thick Gingerbread Men

“Run run as fast as you can, you can’t catch me, I’m the Gingerbread Man!” This was a favorite story growing up, one that as kids we would ask to hear over and over again, and now my kids love it too. I remember a couple of Christmases when I was young, my mom baked and decorated a plate-sized gingerbread man on Christmas Eve, and whoever could find the pickle ornament hidden on the tree Christmas morning would win the gingerbread man as a prize. It was a fierce competition. In later years the prize changed to a big candy bar, but I never forgot that gingerbread man.

 This recipe is one that I’ve adapted for our family, and it’s become a huge hit with my kids and others we’ve shared these gingerbread men with. Even my toddler, who normally doesn’t like gingerbread, gobbles them down in about two seconds and asks for more. These cookies are plush and perfectly spiced. You can make any shapes, but I’m in love with these cute little men. I don’t usually bother with decorating (other than a dusting of sugar) because these guys are delectable as-is, but as a family we’ve had fun embellishing them with icing and sprinkles too. 

As for the most important question: Where do you take the first bite? Well, everyone has their own preference, but I like to start with the feet, so my tasty treat can’t run away. Enjoy! 

Recipe generously adapted from Pinch Me, I’m Eating.

Soft, Thick Gingerbread Cut-Outs

In a large mixing bowl, combine dry ingredients:

• 3 cups flour
• 1 cup sugar
• 2 Tbsp cornstarch
• 2 Tbsp cocoa powder
• 1 Tbsp ginger
• 1 Tbsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda

Now add:

• 3/4 cup (1.5 sticks) butter, very soft (squishy, but not melted)

Add soft butter to the dry ingredients, and mix on low until the mixture resembles sand, about 2 minutes.

Then add wet ingredients all at once:

• 1/2 cup molasses
• 1 egg
• 2 tsp vanilla
• 2 Tbsp milk

Mix in the wet ingredients slowly for a minute or two, until the dough comes together to form a ball. It should be soft to the touch, but not too sticky. (If dough seems too dry and crumbly, add 1-2 tsp more milk until it comes together.)

Pat dough into a log, press to flatten, and roll in plastic wrap. Refrigerate until firm, about 30-60 minutes.

Meanwhile, preheat oven to 375 degrees Fahrenheit, and line baking pans with parchment paper.

After dough has chilled, divide it in half. Cover half with the plastic wrap and put it back in the fridge. With the other half, roll it out on a lightly floured surface until it’s about 1/4-inch thick. (Don’t go too thin, or your cookies won’t be as plush.)

Use cookie cutters to cut out shapes, and set on the parchment-lined pans, spacing the cookies two inches apart, because they do plump and spread a little while baking. Store unbaked cookies covered in a cold place while they wait for their turn to bake. (You can even freeze them at this point and bake them later if you want.)

Re-roll scrap dough and repeat as needed until all the dough is used up, but avoid adding too much extra flour into the dough or the cookies will become tough. Take the other half of the dough out of the fridge when you’re ready to use it as well.

Sprinkle sugar over the tops of the cookies if desired, and bake for 8 minutes, or until just set. Let cool for 5 minutes in pan before transferring to a wire rack to cool completely. Decorate with icing and sprinkles or candy if desired, or enjoy as-is. They’re wonderful either way.

Store leftover cookies in an airtight container for up to 3 days, or freeze for up to a month.