Do you have to chill gingerbread dough?

The dough must be chilled before rolling. It is soft and sticky after making but becomes firm enough to be rolled out easily after chilling.

u003cstrongu003eHow do you know when gingerbread cookies are done?u003c/strongu003e

The gingerbread cookies are done with baking when the tops are slightly brown.

u003cstrongu003eHow long do gingerbread cookies last?u003c/strongu003e

Gingerbread cookies last for up to 1 week in an airtight container at room temperature. You can freeze undecorated cookies for up to 3 months.

Mini Gingerbread Men Cookies

Print Recipe

★★★★★

5 from 6 reviews

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.

Author: Irina
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.

Cook Mode Prevent your screen from going dark

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

Keywords: mini gingerbread man, mini gingerbread men, mini Christmas cookies

Find it online: https://www.bakinglikeachef.com/mini-gingerbread-men-cookies/