Transfer the frosting to a piping bag fitted with a small round tip (I used Wilton #3). of milk at a time, until you have a super thick but pipeable frosting.Ĩ. Evenly space the cookies out on the cookie sheet, leaving at least 1/2″ between each cookie. Transfer all of the cookies to the lined baking sheet, and place them in the freezer for 10 minutes to firm up.Ħ. You should end up with ~40 small gingerbread men, less if you are using a larger cutter!ĥ. Cut out your gingerbread men, then re-roll out the dough and cut out as many more as you can. I used a 1 1/2″ gingerbread man cutter, which is on the smaller side. Use a rolling pin to roll out the dough until it’s about 1/4″ thick.Ĥ. Lightly flour the top of the dough as well. Lightly flour a clean working surface and place your cookie dough on top of it. You want to be careful to not overmix here, as it could make the cookies super tough.ģ. Mix together until a cohesive dough forms. Add in the flour, salt, and gingerbread spices. Beat the softened butter with the dark brown sugar and molasses just until fully combined.Ģ. You can find the complete recipe (which is printable!) at the end of this blog post.ġ.Beat the butter and sugar. Here are the steps to follow to make these cookies. Powdered sugar & milk: use your favorite dairy or non dairy milk alternative here (I used oat milk!) How to: shortbread gingerbread cookies Ground ginger, cinnamon & cloves: for the gingerbread spice. Molasses: it wouldn’t be a classic gingerbread recipe without molasses! I highly recommend dark brown sugar since it contains more molasses flavor, but light brown sugar will work here as well. I highly recommend splurging a little and using European style butter here for the best flavor.ĭark brown sugar: for flavor and sweetness. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. Unsalted butter: for tenderness and flavor.

Gingerbread shortbread cookie recipe