Ingredients
- 2 33/100 cup unbleached all purpose flour
- 2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup (packed) dark brown sugar
- 1/2 cup mild-flavored (light) molasses
- 1 cup large egg
- 2 33/100 cup unbleached all purpose flour
- 2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup (packed) dark brown sugar
- 1/2 cup mild-flavored (light) molasses
- 1 cup large egg
- 3/4 cup powdered sugar
- 4 teaspoon whole milk
Preparation
Baking Directions:
For cookies: Sift flour and next 5 ingredients into medium bowl.
Using electric mixer, beat butter, sugar, and molasses in large bowl until light and fluffy.
Beat in egg.
Add flour mixture and stir to combine.
Gather dough into ball (dough will be soft).
Divide into 3 pieces; flatten each into disk.
Wrap in plastic and chill until firm, about 1 hour.
(Can be prepared 1 day ahead.
Keep refrigerated.)
Position rack in top third of oven and preheat to 375ºF.
Grease 2 large rimmed baking sheets.
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
Using 5-inch cookie cutter, cut out gingerbread men.
Transfer to baking sheets, spacing 1 inch apart.
Gather scraps and chill.
Bake cookies until just turning brown at edges, about 10 minutes.
Transfer to racks and cool.
Repeat rolling, cutting, and baking with all remaining dough, chilling to firm dough as needed while shaping.
For icing: Mix sugar and milk in bowl.
Pipe or spread on cookies as desired.
Let icing dry 30 minutes.
(Can be prepared 4 days ahead.
Store cookies in airtight containers between sheets of waxed paper at room temperature.)
