Soft & Chewy Gingerbread Men Cookies in Your Pressure Cooker
These warm and spiced gingerbread men cookies are soft, chewy, and perfectly decorated with royal icing. Made in the convenience of your own kitchen and baked to perfection just in time for the holidays.
Equipment
- 1 Mixing bowl Medium and large
- 1 Rolling pin
- 1 Gingerbread Men Cookie Cutter 3 to 4 inch
- 1 Electric mixer
Ingredients
Main ingredients
- 3 ¼ cups all-purpose flour plus more for rolling out the dough
- 1 ½ tablespoons ground ginger
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened, 1 ½ sticks
- ¾ cup light brown sugar packed
- ½ cup molasses
- 1 large egg room temperature
- 2 ½ cups powdered sugar for the icing
- 4 tablespoons warm water for the icing
- 2 tablespoons meringue powder for stiff icing
- ½ teaspoon cream of tartar helps icing hold shape
- sprinkles of your choice to decorate
Instructions
Instructions
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.
- Beat in molasses until smooth and shiny.
- Gradually stir in dry ingredients until dough forms. Do not overmix.
- Divide dough, flatten into discs, wrap and chill for at least 1 hour.
- Preheat oven to 350°F and line baking sheets. Roll out dough to ¼ inch thickness.
- Cut shapes with cookie cutters and place on baking sheets.
- Bake for 8–10 minutes until edges are set and centers soft.
- Cool cookies on sheets 5 minutes, then transfer to wire racks.
- Combine powdered sugar, warm water, meringue powder, and cream of tartar for icing. Beat until thick and glossy.
- Decorate cooled cookies with icing and sprinkles as desired.
Notes
Store decorated cookies at room temperature in an airtight container for up to 5 days or freeze with parchment between layers.