Soft & Chewy Gingerbread Men Cookies You Can Make in Your Pressure Cooker
These Soft & Chewy Gingerbread Men Cookies are loaded with rich molasses, cozy spices, and a sweet brown sugar base — all made quicker with your trusty pressure cooker. Perfectly soft, endlessly snackable, and ready for frosting fun!
Equipment
- 1 Mixing bowl Large
Ingredients
Gingerbread Cookie Dough
- 1 cup salted butter 227g
- 1 cup light brown sugar 200g
- 1 cup molasses 340g
- 1 egg large
- 5 cups all-purpose flour 705g
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Royal Icing
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 2-3 tablespoons water room temperature
- 1 pinch salt
- gel or liquid food coloring optional
Instructions
Instructions
- Cream together butter and brown sugar until light and fluffy.
- Mix in molasses and egg until smooth.
- Whisk together the dry ingredients (flour, salt, baking soda, and spices) in another bowl.
- Add dry mixture gradually into the wet mixture until a soft dough forms.
- Divide dough, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough to ¼-inch thickness, cut into shapes, and place on baking sheet.
- Bake for 9-11 minutes until set but still soft in the center. Cool on sheet for 5 minutes, then transfer to rack.
- To make icing, whisk powdered sugar, vanilla, corn syrup, salt, and water until smooth. Adjust thickness as needed.
- Decorate cooled cookies with royal icing. Let set for 3-4 hours before storing.
Video
https://youtube.com/watch?v=HmkSjfx0QQI%3Ffeature%3Doembed
Notes
For best results, let the icing fully harden before storing. Dough can be made ahead and frozen for up to 3 months.