christmas · cookies · Desserts

Kid Friendly Molasses Cookie “Gingerbread” Men

6BFFA03D-97AB-4D53-8C25-0F3244F7DA6BYou look at these cookies and you call them gingerbread men, right? They’re so cute, but they’re also an aquired taste.  Will your kids eat gingerbread men? Mine won’t. “Too spicy” they say.


I’ll be honest and tell you guys I don’t really care for ginger in baked goods either. I leave it out of my cookies and all of my pumpkin baked goods, even (gasp) pumpkin pie. I usually double down on the cinnamon and cloves to compensate, and that’s what a I did here.


Verdict: my kids loved them! These tasted exactly like a soft iced molasses cookie, and look how cute!



3 cups all-purpose flour
1 TBSP ground cinnamon
1/2 tsp ground cloves
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed dark brown sugar
10 Tbsp butter, softened about halfway (it should still hold it’s shape pretty well and be cool)
1 large egg yolk
1 1/2 tsp vanilla extract
1-2 tbsp milk
1/2 cup molasses

4 cups powdered sugar
1 TBSP light corn syrup
4 – 6 Tbsp water
1/4 tsp vanilla extract

For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, cloves, baking powder, baking soda and salt for 20 seconds, set aside.
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. Mix egg yolk and vanilla. Mix in molasses.

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. Divide dough into two equal portions then wrap in plastic wrap and refrigerate at least two hours.

When ready to bake, preheat the oven to 350 degrees.  Roll dough out on a floured surface to about 1/4 inch thick. Cut cookies into shapes and bake for 8 minutes on a cookie sheet.

Once cool pipe icing over cookies to decorate and add sprinkles if desired. Let icing set at room temperature and store in an airtight container (note that these cookies are even better and softer the second day).

For the icing:
Add powdered sugar, corn syrup and vanilla 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. 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.


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