Gingerbread Men

Cookie Dough:

• 115 g unsalted butter, room temperature
• 150 g granulated sugar
• 50 g light brown sugar
• 1 large egg + 1 egg yolk, room temperature
• 70 g dark molasses (or keukenstroop in dutch)
• 325 g all-purpose flour
• ½ tsp baking soda
• 1 tbsp cornstarch
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• 1 tsp fine salt

Royal Icing

• 2 egg whites
• 250gr powdered sugar, sifted
• 1 tsp vanilla extract
• Gel food coloring (optional)
• Cocoa powder (optional, for chocolate‑toned icing)
• Additional water (as needed to thin for flooding)

Optional Decorations:

• Sprinkles, sanding sugar, or small edible decorations

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Gingerbread Men

1. In a large bowl or stand mixer, cream butter, granulated sugar, and brown sugar until light and smooth.
2. Add the egg + egg yolk and molasses, mix until fully combined.
3. In a separate bowl, whisk flour, cornstarch, spices (ginger, cinnamon, nutmeg, cloves), baking soda, and salt.
4. Add dry ingredients to wet, mixing on low or folding by hand, until dough comes together. Dough should be thick, not sticky.
5. Divide dough into two portions, wrap each in plastic, flatten slightly, and chill 1 hour (or quick‑freeze ~15 min).
6. Preheat oven to 175 °C. Line baking sheets with parchment or silicone mats.
7. Roll chilled dough to ~6 mm thickness on a lightly floured surface (or between parchment). Cut shapes with cookie cutters. Place cookies ~5 cm apart
8. (Optional) Chill cut cookies 10–15 min to reduce spreading.
9. Bake 12–14 minutes — edges set, centers slightly soft. Let cookies cool 10–15 min on sheet, then transfer to wire rack to cool completely.

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Royal Icing:

1. Add egg whites and powdered sugar into a medium sized bowl and mix until stiff, glossy peaks form.
2. Divide the icing for coloring. Add gel food coloring for colored icing or sift in cocoa powder for chocolate‑toned icing (adjust with a few drops of water if too thick because of the cocoa powder). I would suggest keeping icing:
   - 1 part white and thick
   - 1 part cocoa flavoured (both thick and thinner consistencies)
   - 1 part red and thick
   - 1 small part black or brown for the eyes
3. Thin out your flooding icing using a few drops of water
4. Fit icing into piping bags. Pipe outlines first using stiff icing, allow to crust 10–15 min.
5. Use the thinner icing for flooding and fill interiors. Use a toothpick to guide icing if needed. Add sprinkles or sanding sugar while wet.
6. Let cookies dry slightly before piping on the details such as the face & buttons. 
7. Dry for several hours or overnight until icing is firm. Store in an airtight container or freeze undecorated cookies for later.

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