Every year, there’s a moment when my kitchen truly becomes the heart of the holidays, and it always starts with the warm, spiced scent of these classic Gingerbread Men Cookies. That aroma is my official start to holiday baking. It’s a cozy, hands-on ritual that turns simple ingredients into soft, spicy-sweet treasures, and it remains one of my all-time favorite christmas cookies recipes. I love how this single dough opens up a world of christmas dessert ideas—perfect for gifting, leaving out for Santa, or simply enjoying with a cup of tea.
If you’re looking for straightforward and delightful christmas baking ideas, this recipe is a wonderful place to begin. These cookies are the epitome of festive christmas sweets and a beloved staple among the holiday cookies Christmas celebrations are known for. They are truly easy christmas treats to make, which means more time for the fun part: decorating with family and friends.
Gathering everyone to decorate these gingerbread men is a joyful tradition in my home. It turns baking into memory-making, transforming each cookie into a little edible work of art. So if you’re dreaming of filling your own home with that quintessential holiday spirit, I can’t think of a better comfort food recipe to start with.
Craving a delicious Gingerbread Men Cookies? You've come to the right spot! From Christmas Cookie favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Gingerbread Men Cookies
- Holiday project: A joyful, hands-on experience perfect for creating memories.
- Complex flavor: Fresh and ground ginger with molasses create a warm, sophisticated taste.
- Ideal texture: Sturdy for decorating yet tender and chewy to eat.
- Incredible aroma: Your kitchen will smell like the quintessential holiday season.
Ingredients & Tools
- 360 g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- 1/4 tsp fine sea salt
- 170 g unsalted butter, at room temperature
- 100 g dark brown sugar
- 1 large egg
- 120 ml unsulphured molasses (not blackstrap)
- 1 tbsp freshly grated ginger
- 1 tsp pure vanilla extract
Tools: Stand mixer or hand mixer, rolling pin, gingerbread man cookie cutters (various sizes are fun!), silicone baking mats or parchment paper, cooling racks, offset spatula.
Notes: Don’t be intimidated by the spice list—this is what gives them that classic, robust flavor. The fresh ginger is a little secret weapon that adds a bright, zesty kick. And using dark brown sugar instead of light gives a deeper caramel note that pairs perfectly with the molasses.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 2 g |
| Fat: | 6 g |
| Carbs: | 23 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 30 minutes (plus 2 hours chilling) | Cook Time: 10 minutes | Total Time: 2 hours 40 minutes
Before You Start: Tips & Ingredient Notes
- Your butter temperature is key. Room temperature butter should be cool to the touch but yield slightly when pressed. If it’s too soft and melty, your dough will be greasy and spread too much in the oven.
- Don’t skip the chilling step. I know, the wait is hard! But chilling the dough firms up the butter and allows the flour to fully hydrate, which is the secret to cookies that hold their sharp shape and don’t puff up into bloated ginger-blobs.
- Choose your molasses wisely. Unsulphured molasses (like Grandma’s brand) is what you want. It has a lighter, sweeter flavor. Blackstrap molasses is too bitter and intense for this recipe and will overpower the other spices.
- Freshly grate your ginger. The zing from fresh ginger is irreplaceable. Just use a fine microplane to grate it—skin and all—right into the mixing bowl. You’ll notice the difference.
How to Make Gingerbread Men Cookies
Step 1: Whisk your dry ingredients. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, black pepper, and salt. That quick whisking action is the easiest way to ensure the leavening and spices are evenly distributed throughout the flour, so every single bite is perfectly spiced.
Step 2: Cream the butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment, beat the room-temperature butter and dark 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, which contributes to a lighter texture.
Step 3: Add the wet ingredients. Beat in the egg until fully incorporated, then scrape down the bowl. Add the molasses, freshly grated ginger, and vanilla extract. Mix on low until the batter is smooth and homogenous. It might look a little curdled at this point—that’s totally normal, don’t worry!
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, as this can develop the gluten and make the cookies tough.
Step 5: Divide and chill the dough. Turn the dough out onto a clean surface and bring it together with your hands. Divide it into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 3 days. This chilling is non-negotiable for easy rolling.
Step 6: Roll out the dough. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. 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 1/4-inch thickness.
Step 7: Cut out your gingerbread men. Dip your cookie cutter in flour to prevent sticking, then press firmly into the dough. Use an offset spatula to carefully transfer the shapes to your prepared baking sheets, leaving about 1 inch between them as they don’t spread a huge amount. Re-roll the scraps until all the dough is used.
Step 8: Bake to perfection. Bake for 8-10 minutes. The cookies are done when the edges are just set and the surface appears slightly puffed and dry. They will still feel soft in the center—that’s what you want for a chewy cookie! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Decorate! Once the cookies are completely cool, it’s time for the fun part. Use royal icing, simple powdered sugar glaze, or even just candies to give your gingerbread men their faces, buttons, and personality. Let the icing set completely before storing.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature in an airtight container.
- Freezer: Freeze undecorated baked cookies for up to 2 months in an airtight container.
- Reviving: Place a slice of bread in the container with stale cookies to restore softness.
Serving Suggestions
Complementary Dishes
- A cheese board with sharp cheddar — The sharp, salty tang of a good aged cheddar is a classic and surprisingly perfect pairing for the spicy-sweet depth of the gingerbread.
- Spiced pear and walnut salad — A light, fresh salad with bitter greens and sweet pears provides a lovely contrast to the rich cookies and cleanses the palate.
- Creamy tomato soup — For a cozy lunch, dunking a gingerbread man (or just enjoying one on the side) with a bowl of smooth tomato soup is an unexpectedly delightful combination.
Drinks
- Strong black coffee — The bitterness of the coffee cuts through the sweetness of the cookie and highlights all those warm spice notes beautifully.
- Earl Grey tea with a splash of milk — The bergamot in the tea harmonizes wonderfully with the citrusy notes in the spices, creating a truly elegant pairing.
- Cold glass of milk — A timeless, unbeatable classic. The creaminess of the milk is the perfect soothing counterpart to the cookie’s spicy kick.
Something Sweet
- Vanilla bean ice cream — Create a simple, decadent dessert by sandwiching a scoop of high-quality vanilla ice cream between two gingerbread men for an epic ice cream cookie sandwich.
- Poached pears in red wine — The spiced, wine-poached fruit echoes the flavors in the cookie while adding a sophisticated, juicy element to your dessert spread.
- Dark chocolate mousse — A rich, silky mousse provides a deep chocolate counterpoint that makes the ginger and molasses flavors in the cookie truly sing.
Top Mistakes to Avoid
- Mistake: Using melted or too-soft butter. This is the number one reason for spread. Your cookies will lose their sharp edges and become thin and crispy instead of soft and chewy. Patience with your butter temperature is everything.
- Mistake: Rolling the dough too thin or too thick. A 1/4-inch thickness is the sweet spot. Any thinner and they can burn or become brittle; any thicker and they’ll be doughy and underbaked in the center.
- Mistake: Overbaking. These cookies continue to firm up as they cool on the sheet. If you wait for them to look fully firm and brown in the oven, they’ll be hard as rocks once cooled. Take them out when they still look a little soft.
- Mistake: Decorating warm cookies. If you pipe icing onto a warm cookie, it will instantly melt and slide right off. Wait for them to be completely, totally cool to the touch for picture-perfect decorations.
Expert Tips
- Tip: Use a ruler when rolling. For perfectly even cookies that bake at the same rate, place two wooden dowels or rulers of the same thickness (1/4-inch) on either side of your dough. Roll until the pin rests on the guides—you’ll get a perfectly consistent thickness every time.
- Tip: Freeze your cut-out shapes. For the absolute sharpest edges, place your baking sheet with the cut-out cookies into the freezer for 10 minutes before baking. This gives the butter one last firm-up, preventing any spread.
- Tip: Add a secret ingredient to your icing. A tiny pinch of cinnamon or a drop of lemon extract to your royal icing or glaze can add a subtle, extra layer of flavor that makes your decorations even more delicious.
- Tip: Revive stale cookies. If your gingerbread men lose their softness after a few days, place them in an airtight container with a slice of bread. The cookies will absorb the moisture from the bread and become soft and chewy again within hours.
FAQs
Can I make this dough ahead of time?
Absolutely, and I often do! The dough discs can be wrapped tightly and refrigerated for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw it overnight in the refrigerator before rolling it out. This makes holiday prep so much more manageable—you can have fresh-baked cookies with very little effort on the day you need them.
Why did my cookies spread and lose their shape?
This almost always comes down to butter or chilling. If your butter was too soft or the dough wasn’t chilled long enough, the butter will melt too quickly in the oven, causing the cookies to spread. Another culprit could be over-creaming the butter and sugar, which incorporates too much air. Next time, ensure your dough is firm and cold before it hits the oven.
My cookies are too hard. What happened?
The most common reason is overbaking. Remember, they firm up a lot as they cool. If you bake them until they look “done” in the oven, they’ll be overdone once cooled. Also, check your flour measurement—if you packed your measuring cup, you might have used too much flour, leading to a drier, harder cookie. I highly recommend using a kitchen scale for accuracy.
Can I decorate them without royal icing?
Of course! Royal icing is traditional because it dries hard, but it’s not your only option. A simple glaze made from powdered sugar and milk or lemon juice works beautifully. You can also gently press raisins, chocolate chips, or sprinkles into the dough right before baking for an easy, no-icing decoration.
How should I store decorated gingerbread men?
Store them in a single layer in an airtight container at room temperature. If you stack them, place parchment paper between the layers to protect your beautiful icing work. Properly stored, they’ll stay soft and delicious for about a week. You can also freeze the undecorated, baked cookies for up to 2 months.
Gingerbread Men Cookies: A Classic Holiday Baking Recipe
Bake a batch of classic Gingerbread Men Cookies with this easy gingerbread cookie recipe. These soft, spicy-sweet holiday cookies are a joyful Christmas baking tradition perfect for decorating.
Ingredients
For the Ingredients & Tools
-
360 g all-purpose flour
-
1 tsp baking soda
-
2 tsp ground ginger
-
1 tsp ground cinnamon
-
0.5 tsp ground cloves
-
0.25 tsp freshly ground black pepper
-
0.25 tsp fine sea salt
-
170 g unsalted butter (at room temperature)
-
100 g dark brown sugar
-
1 large egg
-
120 ml unsulphured molasses (not blackstrap)
-
1 tbsp freshly grated ginger
-
1 tsp pure vanilla extract
Instructions
-
Whisk your dry ingredients. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, black pepper, and salt. That quick whisking action is the easiest way to ensure the leavening and spices are evenly distributed throughout the flour, so every single bite is perfectly spiced.01
-
Cream the butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment, beat the room-temperature butter and dark 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, which contributes to a lighter texture.02
-
Add the wet ingredients. Beat in the egg until fully incorporated, then scrape down the bowl. Add the molasses, freshly grated ginger, and vanilla extract. Mix on low until the batter is smooth and homogenous. It might look a little curdled at this point—that’s totally normal, don’t worry!03
-
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, as this can develop the gluten and make the cookies tough.04
-
Divide and chill the dough. Turn the dough out onto a clean surface and bring it together with your hands. Divide it into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 3 days. This chilling is non-negotiable for easy rolling.05
-
Roll out the dough. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. 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 1/4-inch thickness.06
-
Cut out your gingerbread men. Dip your cookie cutter in flour to prevent sticking, then press firmly into the dough. Use an offset spatula to carefully transfer the shapes to your prepared baking sheets, leaving about 1 inch between them as they don’t spread a huge amount. Re-roll the scraps until all the dough is used.07
-
Bake to perfection. Bake for 8-10 minutes. The cookies are done when the edges are just set and the surface appears slightly puffed and dry. They will still feel soft in the center—that’s what you want for a chewy cookie! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.08
-
Decorate! Once the cookies are completely cool, it’s time for the fun part. Use royal icing, simple powdered sugar glaze, or even just candies to give your gingerbread men their faces, buttons, and personality. Let the icing set completely before storing.09
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