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Gingerbread Cookies with White Fudge Icing. These little gingerbread cookies are soft and crisp, perfectly sweet and spiced with cinnamon and ginger. The finishing touch is the white fudge icing on the back! A homemade take on a market favorite! 
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Gingerbread Men Cookies with White Fudge Icing

Gingerbread Men Cookies with White Fudge Icing. These little gingerbread men cookies are soft and crisp, perfectly sweet and spiced with cinnamon and ginger. The finishing touch is the white fudge icing on the back! A homemade take on a market favorite!
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 548kcal
Author: Serene

Ingredients

Gingerbread Men Cookies

White Fudge Icing

  • ½ cup unsalted butter softened
  • 2 ounces white chocolate melted
  • ¼ cup milk
  • 3⅔ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

Gingerbread Men Cookies

  • In a large mixing bowl add the softened butter and light brown sugar. Stir with a spoon until mixed. Read notes above about not creaming together.
  • Add in the cinnamon, allspice, ginger, salt, molasses, brown rice syrup, egg and vanilla extract. Stir together with a  spoon until mixed.
  • Add in the flour and stir until combined. Can use hands at this point to ensure dough is mixed together.
  • Divide the dough into three sections. If making all of the cookies then roll out all of the dough between pieces of parchment paper. If saving some dough then wrap in plastic wrap and place in refrigerator. Once the cookie dough is rolled out place in the refrigerator to chill for at least 2 hours.
  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
  • Cut out the cookies and place on the baking sheet. Bake the cookies for about 8-10 minutes. Cookies will still feel soft and edges will be just turning browned.
  • Allow the cookies to cool on the baking sheet for about 5 minutes. Then remove from the sheet and continue to cool on a wire rack.

White Fudge Icing

  • In a medium size bowl cream the butter, add in the melted chocolate, make sure it's not hot so the chocolate doesn't melt, but the chocolate should still be able to be stirred.
  • Stir in the powdered sugar, milk, and vanilla extract until smooth.
  • Frost the back of the cooled cookies and allow to sit to allow the icing to harden.

Notes

Cookies will soften if stored overnight with the icing. If you don't want them softer then store the icing in the fridge and add to the cookies prior to serving. Just warm the icing up slightly to make it easier to spread on.
Using the little cookie cutters mentioned in the post this recipe will make about 75 cookies, less if using larger sized cookie cutters.

Nutrition

Calories: 548kcal | Carbohydrates: 88g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 84mg | Potassium: 100mg | Fiber: 1g | Sugar: 66g | Vitamin A: 601IU | Calcium: 51mg | Iron: 2mg