Ingredients

The following ingredients have 4 Servings
  • 1 Cup/2 sticks butter (softened I use salted butter)
  • 1 1/2 cups packed light brown sugar
  • 2/3 cup molasses
  • 2 large eggs
  • 4 tablespoons water
  • 5 1/3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cup powdered sugar
  • 3 1/2 teaspoons milk
  • 2 teaspoons light corn syrup

Instruction

  • Place butter and brown sugar into stand mixer. Beat until light and fluffy. Add molasses, then eggs and water, beating until combined. Slowly add flour, baking soda, salt, cinnamon and ginger until dough forms. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour or overnight until ready to roll. I also will flash freeze my dough for 15 minutes if ready to use immediately.
  • Preheat oven to 350 degrees Roll dough into 1/4 inch thick round, cut gingerbread man shapes and transfer to a parchment lined cookie sheet. Bake for 8-10 minutes until edges are firm and golden. Let cool on cookie sheet or cooling rack if desired. When cooled, decorate as desired.
  • To prepare icing place powdered sugar into a medium mixing bowl. Stir in milk until smooth then add corn syrup beating until smooth. Divide icing into bowls and add food coloring as desired. Dip or paint cookies with a brush. Let dry completely before packaging.This recipe makes enough for one color. Double or triple as needed for your sugar cookies.