Soft Gingerbread Man Cookies + Ice Cream Sandwiches (Gluten Free)
What more can you want than soft gingerbread man cookies? And oh yes, you better believe I smothered peppermint ice cream between two soft and chewy gingerbread man cookies. How could I refrain? The only setback about these cookies is they are almost too cute to eat. (Keyword ALMOST.)
Servings 12 cookies
Calories 669kcal
Ingredients
- 10 tablespoons unsalted butter softened to room temperature
- ¾ cup brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups gluten-free flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- Royal icing
- Peppermint ice cream
Instructions
- In a stand mixer fitted with a paddle attachment, beat butter for 1-2 minutes on medium speed until smooth and creamy. Add in brown sugar and molasses. Mix on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl. Beat in egg and vanilla on high speed for 2 full minutes. Scrape down sides as needed.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. Slowly mix into the wet ingredients until combined. The cookie dough should be thick and slightly sticky. Form it into a ball, and transfer it to a large piece of plastic wrap. Wrap the dough tightly in plastic wrap and flatten to create a disc. Chill in freezer for at least 1 hour. Chilling is necessary!
- Preheat oven to 350°F and prep 2 baking sheets with parchment paper.
- Remove chilled cookie dough from the refrigerator. Flour a piece of parchment paper, as well as your hands and the rolling pin. The dough can be sticky so continue to flour as needed. Roll the dough disc on the parchment paper until it's about ¼-inch thick. Cut into small gingerbread man and woman shapes. Place shapes 1 inch apart on baking sheets. Repeat this with remaining dough.
- Bake cookies for about 10-11 minutes until golden on edges.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Using a small #2 piping tip, pipe the frosting in desired designs onto gingerbread cookies. Set aside.
- Remove the peppermint ice cream from its cardboard container by cutting it down with scissors. (Work quickly, as the ice cream will melt.) Place ice cream on its side on a piece of parchment paper, and cut into ¾" slices with a sharp knife. Use the gingerbread cutter to cut molds for the ice cream sandwich center. Place ice cream mold on one gingerbread cookie, and sandwich with a frosted gingerbread cookie on top. Repeat this step until you have about 6 ice cream sandwiches and have used the whole ice cream container. Place in freezer for 1 hour to set. Decorate and munch on the remaining gingerbread cookies. Enjoy!
Notes
Soft gingerbread men cookie recipe from Sally's Baking Addiction
Nutrition
Calories: 669kcal | Carbohydrates: 113g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 414mg | Potassium: 695mg | Fiber: 3g | Sugar: 55g | Vitamin A: 630IU | Calcium: 145mg | Iron: 5.9mg