Gingerbread Men

Steps

1. In a medium bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
2. In a large bowl, beat the butter and brown sugar with a mixer on medium speed for about 2 minutes, until light and creamy. Add the molasses, egg and vanilla and beat until combined; a slightly curdled look is fine.
3. Switch to low speed and add the flour mixture in two parts, mixing until a soft, slightly sticky dough forms.
4. Divide the dough in half, pat each piece into a 1-inch-thick disk and wrap it tightly. Refrigerate until firm, at least 2 hours.
5. Heat the oven to 350°F. Line two 13-by-18-inch baking sheets with parchment paper.
6. Dust the counter and rolling pin with flour and roll out one disk until it is 1/4 inch thick. Cut out cookies with a 4-inch gingerbread man cutter and set them 1 inch apart on the pans.
7. Keep the second disk chilled until you need it. Press the scraps together, chill them for 10 minutes and reroll.
8. Bake one pan at a time for 9 to 11 minutes. They are done when the centers have lost their shine and the edges feel firm; take them out at 9 minutes for softer cookies.
9. Leave them on the pan for 5 minutes, then lift them onto a wire rack until completely cool. Decorate with royal icing once they are fully cool.

Good to know

• The wrapped dough keeps for up to 3 days in the fridge or 3 months in the freezer. Thaw frozen disks in the fridge overnight before rolling.
• Plain cookies stay fresh for about a week in a tightly closed tin, or up to 3 months in the freezer. Once the icing is completely dry, store decorated cookies in layers with parchment in between.
• Dark brown sugar gives a deeper, more molasses-forward flavor; light brown sugar keeps it milder. Allspice can stand in for the nutmeg.