Tiny New York Kitchen: Gingerbread Men Cookies

Screen Shot 2014-12-20 at 3.55.44 PM

By Victoria Hart Glavin of Tiny New York Kitchen

These cookies are so cute that it makes one feel guilty biting into them. I love gingerbread cookies and the holidays just aren’t complete without serving family and friends homemade gingerbread men cookies.


3 Cups Unbleached Flour

2 1/2 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Soda

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Kosher Salt

3/4 Cup Unsalted Butter (Softened)

3/4 Cup Brown Sugar

1/2 Cup Molasses

1 Egg (Room Temperature)

1 1/2 Teaspoons Vanilla Extract

In large-size bowl mix together flour, ginger, cinnamon, baking soda, nutmeg, and kosher salt. Set aside. In separate large-size bowl beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla. Mix well.

Gradually beat in flour mixture on a low speed until combined. Press dough into a thick flat disk. Wrap in plastic wrap and place in refrigerator for 5 hours or overnight. Preheat oven to 350 degrees.

Roll out dough on lightly floured surface to 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutter. Place 1 inch apart on parchment paper lined baking sheets. Place in oven for 8 to 10 minutes until edges are set and just begin to brown. Remove from oven and cool on baking sheets 2 minutes. Remove to wire racks and cool completely. Decorate cookies as desired.

Store in airtight container for up to 5 days.

Makes 24 Cookies
Prep Time: 30 Minutes
Cook Time: 10 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.