These gingerbread men cookies have soft centers and crispy edges. Then they're filled with brown sugar, molasses & warm spices for a delicious gingerbread flavor. Frost with royal icing or a buttercream frosting for the perfect holiday cookie.
In a medium bowl whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda and salt.
In a large bowl using an electric mixer, beat together the butter and sugars until fluffy. Then beat in the egg, vanilla and molasses.
Carefully beat in the flour mixture until it's all incorporated.
Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap and chill in the fridge for at least 4 hours or up to 2 days.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
Work with one ball of dough at a time. If the dough was in the fridge over night, you may need to let it warm up for 10-15 minutes first.
On a well floured countertop using a well floured rolling pin, roll out one disc of the dough until it's about 1/4 inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.
Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough).
Whisk together the powdered sugar, corn syrup and milk. Mix in a little more milk or powdered sugar as necessary.
Divide into small bowls and mix with food coloring.
Decorate the cookies using piping bags, or a knife. I like to use disposable piping bags and a 4M tip.
In a large bowl using an electric mixer, beat the butter until fluffy.
Beat in the powdered sugar about 1/2 cup at a time, then beat in the milk or cream. Add in a little extra powdered sugar or milk/cream as necessary.
Divide the icing into small bowls and mix with food coloring.
Frost the cookies using piping bags or a knife.