Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 24 red gumdrops (for buttons)
- 12 blue mini gumdrops (for eyes)
- Edible glitter or yellow powder sugar for shimmer (optional)
Instructions
- Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
- Beat butter and sugar until light and fluffy. Add egg and molasses; mix well.
- Gradually blend in干 flour mixture until a soft dough forms. Divide dough in half; chill for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll 1-inch dough balls, then gently flatten into gingerbread man shapes with two side ‘ears’ (Gingy-style ears).
- Bake for 9–11 minutes until edges are firm. Cool on sheets 5 minutes, then transfer to racks.
- Once cool, press red gumdrops into chest for buttons, and blue gumdrops into top for eyes. Dust with edible glitter if desired.
Notes
- Dough may feel sticky—chill time is essential for shaping.
- Use fresh baking soda for best rise.
- For a vegan version, swap butter for coconut oil and egg for flax egg.
- Store in airtight container up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145 Kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
