Cocoa Gingerbread Men

Total Time:
4 hr 15 min
45 min
3 hr 15 min
15 min

about 24 cookies

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process)
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup molasses
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons fresh orange juice
  • Whisk the flour, 1/2 cup cocoa powder, the ginger, cinnamon, cloves, allspice, baking soda and salt in a medium bowl. Beat the butter, molasses and brown sugar in a large bowl with a mixer on medium speed until light in color, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 2 hours.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about 1/4 inch thick. Cut out shapes with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Refrigerate the cookies until firm, about 15 minutes.

  • Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 tablespoon cocoa powder and the orange juice in a bowl. Transfer to a resealable plastic bag and snip a small corner; pipe onto the cookies. Let set, 1 hour.

  • Photograph by Ryan Dausch

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    Recipe courtesy of Food Network Kitchen