Ingredients
Method
Make and Chill the Dough
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed for about 2 minutes, until fluffy. Beat in the egg, then the molasses and vanilla. The mixture may look a little curdled; that is fine.
- Add the flour mixture in two additions and mix on low until a soft dough forms. Divide it in half, flatten into disks, wrap, and refrigerate for at least 2 hours or overnight.
Cut and Bake
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one disk of dough on a lightly floured surface to about 1/4 inch thick. Cut out gingerbread men and place them 1 inch apart on the baking sheets. Re-roll the scraps once.
- Bake for 8 to 10 minutes: 8 minutes for softer cookies, 10 for crisper ones. Let them cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Decorate
- Whisk the powdered sugar, 2 tablespoons of milk and vanilla until very thick and smooth, adding milk a few drops at a time only if needed. It should hold a line when piped.
- Spoon the icing into a piping bag or a zip-top bag with a tiny corner snipped off. Pipe on faces, buttons and trim, pressing in candies while the icing is wet. Let the icing set for about 2 hours.
Notes
Use regular molasses: unsulphured (mild or robust) molasses gives the best flavor. Blackstrap molasses is too bitter for these cookies.
Ornaments: to hang cookies on the tree, poke a hole near the top of each with a straw before baking.
Store in an airtight container at room temperature for up to 1 week. The dough freezes well for up to 3 months.