Mini Gingerbread Men Cookies
Mini gingerbread men cookies are so cute and adorable that they will easily beat any cookies during a holiday season. They are best enjoyed with a glass of cold or warm milk and are great to bake with kids.
- Total Time: 45 minutes (plus chilling time)
- Yield: 50 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cup + 1 1/2 tablespoons (200 g) all-purpose flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3.5 oz. (100 g) softened unsalted butter
- 1/2 cup (110 g) granulated sugar
- 1 large egg, room temperature
- 3 teaspoons liquid honey
*If needed, please refer to Baking Conversion Charts.
Instructions
- To make the cookie dough, mix flour, baking soda, and all the spices in a mixing bowl.
- In a separate large bowl, beat butter with sugar with an electric mixer for about 2 to 3 minutes.
- Add the egg and warm liquid honey (warm it in the microwave for a few seconds) and whisk with a mixer.
- Pour the dry ingredients into the principal preparation and mix with a rubber spatula.
- Transfer the dough to a working surface lined with plastic wrap, cover it well with plastic, and refrigerate for 2 hours.
- Preheat the oven to 355°F (180°C). Line a baking sheet with parchment. Using a rolling pin, roll the dough between two sheets of parchment paper to about 1/5 inch (4 mm) thick.
- Dip a mini gingerbread man cookie cutter (from the mini cookie cutters set) into flour, and cut out shapes.
- Peel off excess cookie dough from around the miniature gingerbread men. Use a cookie spatula or a palette knife to carefully lift the cookies without ruining their shapes and place them on the prepared baking sheet.
- Collect the dough scraps, re-roll them, and cut more cookies until you have used up all the dough. Then, bring the cookie shapes to the freezer for a few minutes to transfer them to the baking sheet.
- Bake for 5 to 7 minutes. Watch out for the mini cookies during baking: they can burn out quickly. Take them from the oven and let them cool on a wire rack.
Notes
- If the cookie dough becomes soft and sticky during the roll/cutting process, stop and refrigerate it for a few minutes to make it easier to work with. Cover the dough with plastic wrap or cookie shapes with parchment paper.
- If you want softer cookies, roll the dough out as mentioned. Roll the dough thinner, but adjust the baking time for crispy cookies. It may be less than 5 to 7 minutes.
- Add a few seconds to the baking time for the deeper golden color of the cookies. Don't burn the cookies!
- Bake one tray at a time for the best baking results. While you bake it, you fill another baking sheet with cookies.
- Make-ahead option: Make the cookie dough, chill it overnight, and then bake the cookies the next day. You can refrigerate the dough well wrapped for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 40
- Sugar: 2.6 g
- Sodium: 40 mg
- Fat: 1.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 5.7 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 8 mg
Find it online: https://www.bakinglikeachef.com/mini-gingerbread-men-cookies/