Gingerbread Meltaway Cookies

iced gingerbread man cookies on a cookie sheet.

Listen, I am begging you to make these remarkably soft gingerbread cookies. With a thin sugary icing, a perfect spice and a texture that is everything nice (pillowy, melt in your mouth nice), these are Christmas cookie gold.

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Prep Time: 30

Cook Time: 6

Servings: small cookies

Calories: 85kcal

Ingredients

1 cup salted butter, softened
1 1/4 cup powdered sugar
1 egg
1/2 cup molasses
1 1/2 tbsp vanilla extract
4 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp baking powder
3/4 tsp salt

Gingerbread Man Icing

4 tbsp butter
1 tbsp vegetable shortening *Optional, but it helps the icing to crust and get hard on the outside.
1 1/2 cups powdered sugar
1/4 cup milk, plus more as needed
1 1/2 tsp clear vanilla extract

Instructions

Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the salted butter and powdered sugar until smooth.
Next, add in the egg, molasses, and vanilla. Mix until combined.
To the mixture, add in the flour, ground ginger, ground cinnamon, ground nutmeg, baking powder and salt until a soft dough forms.
Flour the countertop and roll the dough out with a dusted rolling pin. Roll until about 1/2 inch thick.
Use a floured small gingerbread man cookie cutter to cut out the dough and arrange on a parchment lined cookie sheet.
Bake at 350° F for 6-7 minutes until the cookies no longer look wet and glossy.
Once the cookies come out of the oven, make the icing by combining the butter, shortening, powdered sugar, 1/4 cup of milk and vanilla extract. Mix until smooth.
Microwave the icing for 15 seconds to heat and make it thinner.
Dip each cooled gingerbread man cookie into the icing to coat the top of the cookie and then place back on the pan to set up.
Enjoy!

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