The scent of ginger and molasses wafting through the kitchen instantly feels like the holidays. For me, baking these Frosted Gingerbread Men is where the season truly begins. They’re my go-to for classic christmas cookies recipes, and they’ve become the heart of our family’s holiday baking. With their crisp edges and soft, chewy centers, they’re the perfect canvas for all sorts of joyful decorations.
I think of these as the ultimate christmas sweets—so much more than just another christmas dessert idea. They’re a festive activity that gathers everyone around the table. Whether you’re searching for timeless holiday cookies christmas favorites or simple easy christmas treats, this recipe is a keeper. The real magic happens when you break out the icing and sprinkles.
If you’re collecting christmas baking ideas this year, let this be your starting point. This is the kind of comfort food recipe that creates lasting memories, filling your home with warmth and sweetness. So, preheat your oven and get ready for the fun—it’s a delicious tradition you’ll want to revisit every season.
If you're looking for the perfect Frosted Gingerbread Men, you're in the right place. Whether you love Christmas Cookie or want to explore our Dinner Ideas collection, we've got you covered.
Why You’ll Love This Frosted Gingerbread Men
- Perfect Texture & Flavor: Crisp yet chewy with deep molasses and warm spice.
- Fun to Decorate: A creative blank canvas for royal icing designs.
- Strong Nostalgia Factor: The baking aroma evokes cherished holiday memories.
- Keeps & Ships Well: Stores beautifully for weeks and mails perfectly.
Ingredients & Tools
- 360 g (3 cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 170 g (¾ cup) unsalted butter, softened
- 100 g (½ cup) dark brown sugar, packed
- 1 large egg, at room temperature
- 120 ml (½ cup) unsulphured molasses
- 1 tbsp freshly grated ginger
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp fine sea salt
For the Royal Icing:
- 1 large egg white
- 150 g (1 ¼ cups) powdered sugar, sifted
- ¼ tsp cream of tartar
- ½ tsp vanilla extract (optional, for flavor)
Tools: Stand mixer or hand mixer, rolling pin, gingerbread man cookie cutters, baking sheets, parchment paper, cooling racks, piping bags or small zip-top bags, offset spatula.
Notes: Don’t skip the fresh ginger—it adds a bright, zingy heat. Unsulphured molasses gives rich color and classic taste.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 6 g |
| Carbs: | 30 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 45 minutes | Cook Time: 10 minutes | Total Time: 55 minutes (plus chilling and decorating time)
Before You Start: Tips & Ingredient Notes
- Chill Your Dough. Seriously. This is the single most important step for cookies that hold their shape. The dough can be quite soft and sticky right after mixing. A good, long chill firms up the butter, making rolling and cutting a breeze and preventing the gingerbread men from spreading into blobs in the oven.
- What’s the Deal with Molasses? You’ll want unsulphured molasses for this recipe, sometimes labeled “light” or “mild.” Blackstrap molasses is much more bitter and potent and will overpower the other lovely spices. The molasses is what gives these cookies their signature deep flavor and beautiful dark color.
- To Measure Flour Correctly. The best way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to dry, crumbly cookies.
- Fresh vs. Ground Ginger. Using both might seem like overkill, but it’s the secret to a multi-dimensional ginger flavor. The ground ginger provides the warm, base note, while the fresh ginger adds a sharp, almost citrusy zing that cuts through the sweetness.
How to Make Frosted Gingerbread Men
Step 1: Whisk the Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt. You’ll notice how fragrant this mixture is already—that’s the promise of good things to come. Whisking ensures the leavening agents and spices are evenly distributed throughout the flour, which is key for a uniform bake.
Step 2: Cream the Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar together on medium speed for about 2-3 minutes. You’re looking for the mixture to become pale, fluffy, and well-combined. This step incorporates air into the dough, which contributes to a better texture.
Step 3: Add the Wet Ingredients. Scrape down the sides of the bowl with a spatula. Add the egg, molasses, and freshly grated ginger. Mix on medium-low until everything is smoothly incorporated. The batter might look a little curdled at this point—that’s perfectly normal, so don’t worry. The rich, dark color from the molasses is just gorgeous.
Step 4: Combine Wet and Dry. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the flour streaks disappear and a soft dough forms. Be careful not to overmix! Overworking the dough can develop the gluten and make the cookies tough.
Step 5: Chill the Dough. Divide the dough in half, shape each half into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or ideally overnight. The dough needs to be firm to the touch. This chilling step is non-negotiable for easy rolling and sharp cookie outlines.
Step 6: Roll and Cut. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit for 5-10 minutes to become just pliable enough to roll. On a lightly floured surface, roll the dough to a consistent ¼-inch thickness. Use your gingerbread man cutter to stamp out shapes, placing them about 1 inch apart on the prepared baking sheets. Re-roll the scraps until all the dough is used.
Step 7: Bake to Perfection. Bake for 8-10 minutes. The cookies are done when the edges are set and just barely starting to darken. The centers might still look a little soft—that’s what we want for that slightly chewy middle. They will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They must be completely cool before you start decorating.
Step 8: Make the Royal Icing. In a very clean, grease-free bowl, combine the egg white, sifted powdered sugar, cream of tartar, and vanilla (if using). Using an electric mixer, beat on high speed for 4-5 minutes until the icing is thick, glossy, and holds stiff peaks. The cream of tartar helps stabilize the icing and gives it a pure white color. If you want to pipe outlines and flood with thinner icing, you can transfer a portion to another bowl and thin it with a few drops of water at a time.
Step 9: Decorate Your Gingerbread Crew! Transfer your royal icing to a piping bag fitted with a small round tip (or a zip-top bag with a tiny corner snipped off). Let your imagination guide you as you pipe smiles, buttons, bow ties, or intricate sweater patterns onto your completely cooled cookies. Allow the icing to dry completely, which can take several hours, before storing.
Storage & Freshness Guide
- Fridge: Not recommended; store decorated cookies at room temperature.
- Freezer: Freeze undecorated baked cookies up to 3 months; thaw before icing.
- Reviving: If cookies soften, refresh in a 300°F oven for 3–5 minutes.
Serving Suggestions
Complementary Dishes
- A Charcuterie Board — The salty, savory notes of cured meats and sharp cheeses provide a fantastic contrast to the sweet, spicy cookies, making for a well-rounded snack platter.
- Spiced Apple Cider or Hot Chocolate — A warm, mulled cider or a rich hot chocolate complements the winter spices in the gingerbread and turns cookie decorating into a full cozy experience.
Drinks
- Cold Milk — It’s a classic for a reason. The cold, creamy milk is the perfect partner to cut through the sweetness of the icing and the spice of the cookie.
- Earl Grey Tea — The bergamot in the tea has a lovely citrusy flavor that dances beautifully with the ginger and clove notes in the cookie, creating a very sophisticated pairing.
Something Sweet
- Peppermint Bark — The cool, crisp mint provides a refreshing counterpoint to the warm ginger, and the combination just screams holiday festivities.
- Vanilla Bean Ice Cream — For an next-level dessert, sandwich a small scoop of high-quality vanilla ice cream between two gingerbread men. The hot-cold, soft-crunchy contrast is divine.
Top Mistakes to Avoid
- Mistake: Skipping the Chill Time. I’ve been impatient and paid the price with puffy, misshapen gingerbread blobs. Chilling the dough solidifies the butter, which prevents excessive spreading in the oven and gives you those sharp, clean edges you see in bakeries.
- Mistake: Overbaking the Cookies. It’s tempting to leave them in until they look totally firm, but that leads to hard, crunchy cookies. Take them out when the edges are set but the centers still look a little soft—they’ll finish setting up as they cool, giving you that ideal texture.
- Mistake: Rolling the Dough Unevenly. If some parts are thicker than others, you’ll have cookies that bake unevenly, with some edges burning while the thicker parts are still raw. Using rolling pin guides or just being mindful can make a world of difference.
- Mistake: Decorating Warm Cookies. If the cookies are even slightly warm, the royal icing will melt, slide right off, and create a huge, sticky mess. Patience is key here—let them cool completely on a wire rack.
Expert Tips
- Tip: Use a Bench Scraper. This is my secret weapon for cookie cutting. It’s perfect for lifting the cut-out gingerbread men from the counter without stretching or distorting their shape, and it’s also great for scraping up any sticky dough remnants.
- Tip: Make the Dough Ahead. You can make the dough, wrap it well, and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. This breaks up the work and makes it easy to have fresh-baked cookies whenever the mood strikes.
- Tip: Prevent Sticking with Flour and Parchment. A lightly floured surface and rolling pin are essential. If the dough starts to get too sticky while you’re working, just slide the parchment paper with the rolled-out dough onto a baking sheet and pop it in the freezer for 5-10 minutes. It will firm right up.
- Tip: Get Creative with Decorations. Beyond royal icing, think about other edible decorations! A little sanding sugar sprinkled on before baking adds sparkle, and mini chocolate chips or raisins make for great eyes. The goal is to have fun with it.
FAQs
Can I make these cookies without a mixer?
Absolutely! You can definitely make the dough by hand. Just make sure your butter is properly softened. Use a sturdy wooden spoon and some elbow grease to cream the butter and sugar together until well-combined. Then, switch to a spatula to mix in the remaining wet ingredients before finally folding in the dry ingredients by hand. It’s a bit more of an arm workout, but it works perfectly well.
How do I store decorated gingerbread men?
Once the royal icing has dried completely (this can take up to 12 hours), store the cookies in a single layer in an airtight container at room temperature. You can place parchment paper between layers if you need to stack them. Stored properly, they’ll keep their texture and flavor for about 2-3 weeks. The icing acts as a preservative and helps keep the cookies soft.
My royal icing is too runny/thick. How can I fix it?
Icing consistency is everything. If it’s too thick and won’t pipe, add water literally drop by drop and mix until it reaches a toothpaste-like consistency. If it’s too runny and doesn’t hold a peak, you’ve added too much liquid. The fix is to gradually beat in more sifted powdered sugar until it thickens up again. It’s a process of tiny adjustments.
Can I freeze the baked and decorated cookies?
You can, but with a caveat. The cookies themselves freeze beautifully for up to 3 months. However, freezing can sometimes cause the royal icing to become sticky or develop condensation spots when thawed. For the best results, I recommend freezing the undecorated, baked cookies and then icing them once they’ve fully thawed.
Why did my cookies puff up and lose their shape?
This usually points to two potential issues. First, the dough may not have been chilled long enough. Second, you might have over-measured your flour. Too much flour and not enough chilling are the main culprits for puffy, less-defined gingerbread men. Next time, try weighing your flour and ensuring a solid 2-hour chill, and you should see a big improvement.
Frosted Gingerbread Men: A Classic Holiday Baking Treat
Frosted Gingerbread Men are the ultimate holiday cookies. This easy gingerbread cookie recipe yields soft, spicy treats perfect for your Christmas baking ideas.
Ingredients
For the Gingerbread Dough
-
360 g all-purpose flour (3 cups)
-
1 tsp baking soda
-
½ tsp baking powder
-
170 g unsalted butter (softened, ¾ cup)
-
100 g dark brown sugar (packed, ½ cup)
-
1 large egg (at room temperature)
-
120 ml unsulphured molasses (½ cup)
-
1 tbsp freshly grated ginger
-
1 ½ tsp ground ginger
-
1 ½ tsp ground cinnamon
-
½ tsp ground cloves
-
½ tsp fine sea salt
For the Royal Icing
-
1 large egg white
-
150 g powdered sugar (sifted, 1 ¼ cups)
-
¼ tsp cream of tartar
-
½ tsp vanilla extract (optional, for flavor)
Instructions
-
In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.01
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar together on medium speed for about 2-3 minutes.02
-
Scrape down the sides of the bowl with a spatula. Add the egg, molasses, and freshly grated ginger. Mix on medium-low until everything is smoothly incorporated.03
-
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the flour streaks disappear and a soft dough forms.04
-
Divide the dough in half, shape each half into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or ideally overnight.05
-
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit for 5-10 minutes to become just pliable enough to roll. On a lightly floured surface, roll the dough to a consistent ¼-inch thickness. Use your gingerbread man cutter to stamp out shapes, placing them about 1 inch apart on the prepared baking sheets. Re-roll the scraps until all the dough is used.06
-
Bake for 8-10 minutes. The cookies are done when the edges are set and just barely starting to darken. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.07
-
In a very clean, grease-free bowl, combine the egg white, sifted powdered sugar, cream of tartar, and vanilla (if using). Using an electric mixer, beat on high speed for 4-5 minutes until the icing is thick, glossy, and holds stiff peaks.08
-
Transfer your royal icing to a piping bag fitted with a small round tip (or a zip-top bag with a tiny corner snipped off). Let your imagination guide you as you pipe smiles, buttons, bow ties, or intricate sweater patterns onto your completely cooled cookies. Allow the icing to dry completely, which can take several hours, before storing.09
Not what you're looking for?
