½cupUnsalted butter, nearly at room temperature (114 g)
3cupsIcing (powdered) sugar
1tspVanilla extract
Gingerbread cookies (men)
3cupsAll purpose flour (425 g )
1tbspGround ginger
2tspGround cinnamon
¼tspGround cloves
¼tspGround nutmeg
¾tspBaking powder
½tspBaking soda
½tspSalt
¾cupDrak brown sugar, packed (165 g)
10tbspUnsalted butter, softened half way (142 g)
1Large egg yolk
1 ½tspVanilla extract
½cupRegular molasses
12tbspMilk
Royal icing to decorate cookies
3cupsPowdered sugar (420 g)
1 ½tbspMeringue powder
46tspWater
½tspVanilla extract
To make gingerbread men / cookies
2
Preheat oven to 350 degrees.
Whisk dry ingredients: In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt set aside
3
Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl
4
Mix in wet ingredients: Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk
5
Mix dry mixture with wet mixture: With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together
6
Roll dough: Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness between two sheets of parchment paper.
Chill briefly: chill on a cookie sheet in freezer 10 - 20 minutes, or until firm.
It is important for the dough to have even thickness to avoid uneven baking.
7
Cut into shapes using cookie cutters
8
Transfer to baking sheets and bake: Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to parchment paper lined cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set*
9
Let cookies cool: Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Repeat process with remaining dough
Royal icing for cookies
10
Make the icing: Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined.
Thin as needed and whip: Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips
Cupcakes
11
Preheat oven to 350 degrees.
Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray
12
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside
13
In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy
14
Mix in vegetable oil then blend in eggs one at a time.
Mix in molasses.
Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
Scrape down sides and bottom of bowl and fold batter
15
Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes
16
Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry).
Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving
Cupcake frosting
17
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
18
Add vanilla and powdered sugar and mix until light and fluffy.
*If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.
Ingredients
Cupcakes
1 ⅔cupsAll purpose flour (234 g)
½tspBaking soda
½tspSalt
2tspGround ginger
1 ½tspGround cinnamon
¼tspGround nutmeg
¼tspground cloves
½cupLight brown sugar, packed (116 g)
¼cupUnsalted butter softened (56 g)
¼cupVegetable oil (60 ml)
2Large eggs
½cupRegular molasses (120 ml)
½cupMilk
Frosting
8ozCream cheese at room temperature (225 g)
½cupUnsalted butter, nearly at room temperature (114 g)
3cupsIcing (powdered) sugar
1tspVanilla extract
Gingerbread cookies (men)
3cupsAll purpose flour (425 g )
1tbspGround ginger
2tspGround cinnamon
¼tspGround cloves
¼tspGround nutmeg
¾tspBaking powder
½tspBaking soda
½tspSalt
¾cupDrak brown sugar, packed (165 g)
10tbspUnsalted butter, softened half way (142 g)
1Large egg yolk
1 ½tspVanilla extract
½cupRegular molasses
12tbspMilk
Royal icing to decorate cookies
3cupsPowdered sugar (420 g)
1 ½tbspMeringue powder
46tspWater
½tspVanilla extract
Directions
To make gingerbread men / cookies
2
Preheat oven to 350 degrees.
Whisk dry ingredients: In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt set aside
3
Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl
4
Mix in wet ingredients: Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk
5
Mix dry mixture with wet mixture: With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together
6
Roll dough: Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness between two sheets of parchment paper.
Chill briefly: chill on a cookie sheet in freezer 10 - 20 minutes, or until firm.
It is important for the dough to have even thickness to avoid uneven baking.
7
Cut into shapes using cookie cutters
8
Transfer to baking sheets and bake: Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to parchment paper lined cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set*
9
Let cookies cool: Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Repeat process with remaining dough
Royal icing for cookies
10
Make the icing: Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined.
Thin as needed and whip: Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips
Cupcakes
11
Preheat oven to 350 degrees.
Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray
12
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside
13
In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy
14
Mix in vegetable oil then blend in eggs one at a time.
Mix in molasses.
Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
Scrape down sides and bottom of bowl and fold batter
15
Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes
16
Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry).
Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving
Cupcake frosting
17
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
18
Add vanilla and powdered sugar and mix until light and fluffy.
*If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.
