Bouchon bakery gingerbread men (or reindeer)

This time of year, I love to make various cutout cookies and today I am am opting for gingerbread men. You can also turn them upside down and make them into reindeer. Because of severe decorating skills deficiency, I made them into cookie sandwiches. I used a simple buttercream frosting and colored it green. I used recipe from Bouchon bakery, in NYC. Like with a lot of gingerbread recipes, it can be hard to work with. I added 2 tbs water (I,may add 2 more next time). You have to mix it quite a bit and I even used my hands to blend it at the end.


  • 6 1/2 cups flour
  • 2 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/8 tsp cloves
  • 3/4 cup butter (softened)
  • 1 1/2 cups brown sugar
  • 1 cup molasses
  • 2 eggs
  • 2-4 tbs water
  • 1 tbs vanilla

Directions – cream butter and brown sugar. Add molasses. Mix in eggs, vanilla and water. Stir in dry ingredients. Dough will be very stiff. Cover and chill. Take out about an hour before you want to bake them. Preheat oven to 350. Roll dough out on floured surface and cut. Stagger on cookie sheets lined with nonstick baking liners. Bake 8 to 10 minutes. Cool completely.

Filling ingredients

  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • Milk
  • Vanilla
  • Food color

Blend butter and powdered sugar. Add milk, a tbs at a time. You may need to add more powdered sugar and/or milk to get the consistency you want. Stir in vanilla. Mix in food color. Spread a tbs or two between cookies.

Store in covered container.

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