It isn't Christmas without gingerbread men.

It seems like every year I try a new recipe for gingerbread men. This year's recipe comes from the Martha Stewart Baking Handbook. It has the best rolling and cutting instructions. (See the super wordy instructions below.) Let me tell you something, fresh out of the oven these are the best things I've ever tasted. Ever. Then they cooled and turned into gingersnaps, which is fine, just not the soft, cakey gingerbread men I was looking for. So if really delicious crispy gingersnappy gingerbread men are your thing, you are going to want to make these. Today.

Or you could skip the baking and just go to Yodipity for gingerbread frozen yogurt. That's fun, too. :)

Gingerbread Men, from Martha & gang
3 1/2 cups flour, plus more for dusting
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ginger
1 1/4 teaspoons allspice
1/4 teaspoon cloves
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon grated, peeled fresh ginger
1 large egg
1/4 cup unsulfured molasses

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, both sugars, and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and molasses to combine. With mixer on low speed, gradually add the flour mixture, beating until just incorporated. Turn out the dough onto a clean work surface. Divide in half, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.

Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Remove dough from the refrigerator, and let stand until slightly softened. (This will help keep the dough from cracking when rolled. ) On a large piece of parchment paper lightly dusted with flour, roll out dough to about 1/4 inch thick. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour. Place parchment paper and dough on another baking sheet; freeze until very firm, about 15 minutes.

Remove dough from freezer; working quickly, cute with large cookie cutters. (If the dough begins to soften too much. return to the freezer for a few minutes.) Using a wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.

Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

I omitted the fresh ginger because I've never in my life had that on hand, and the cookies were definitely still ginger-y enough without it. The dough was not sticky, and following the freezing and chilling directions made it very easy to work with. I slathered mine in vanilla frosting and chocolate chips, but they are just as good plain.