Gingerbread Man Cookies are a classic treat that feel like a little slice of holiday magic! These cute, spiced cookies have a soft yet chewy texture that’s packed with warm flavors like ginger, cinnamon, and cloves. With their fun little shapes and festive decorations, they’re a joy to bake and even more fun to eat.
I love making these cookies with family or friends because it’s not just about baking — it’s about getting creative with icing and candy buttons while sharing lots of laughs. My favorite tip is to chill the dough before rolling it out; it makes cutting the shapes so much easier and keeps the cookies nice and thick.
These gingerbread men are perfect for sharing with neighbors or leaving out for Santa on Christmas Eve. I always find that once they’re baked and decorated, they bring a cozy feeling to the kitchen and a sense of togetherness that lasts long after the cookies are gone. Plus, it’s hard not to smile when you see all those little gingerbread faces lined up ready to be enjoyed!
Key Ingredients & Substitutions
Ginger & Spices: Ground ginger is the star flavor here, with cinnamon, cloves, and nutmeg adding a warm, cozy touch. If you don’t have all the spices, a pinch of pumpkin pie spice can work as a quick substitute.
Molasses: This gives the cookies their rich color and deep flavor. If you don’t have molasses, dark corn syrup or honey can be used, but the flavor will be milder.
Butter & Brown Sugar: Butter adds richness and chewiness, while brown sugar keeps the cookies moist. For a dairy-free option, try coconut oil, and use coconut sugar instead of brown sugar.
Icing: Simple powdered sugar icing is easy to make and decorate with. Use milk or water for the right consistency, and add food coloring for fun details. For vegan icing, try plant-based milk.
How Do You Keep Gingerbread Men Soft but Sturdy?
Balancing softness and shape is key for these cookies. Here’s how I do it:
- Chill the Dough: Keep the dough cold for at least 2 hours before rolling. It stops the cookies from spreading too much when baking.
- Roll Evenly: Roll the dough to about 1/4 inch thick. Thicker dough gives softer insides with crisp edges.
- Watch the Bake Time: Bake just until edges are set and slightly darkened—about 8-10 minutes. Overbaking makes them hard and dry.
- Cool Properly: Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. This helps them firm up while staying tender inside.
Equipment You’ll Need
- Rolling pin – I prefer one with a smooth surface to roll out the dough evenly for consistent cookies.
- Gingerbread man cookie cutters – these shape the cookies into fun festive figures.
- Baking sheets with parchment paper – they prevent sticking and make cleanup easier.
- Wire rack – for cooling baked cookies evenly without breaking.
- Piping bags or small plastic bags with tips cut off – for decorating the cookies with icing.
- Mixing bowls and whisk – for combining ingredients and making icing.
Flavor Variations & Add-Ins
- Swap the ginger and spices for pumpkin spice or allspice for a different flavor twist.
- Add chopped nuts like pecans or walnuts into the dough for extra crunch.
- Use different colored icing, or add edible glitter and sprinkles for more festive decoration.
- Make them dairy-free by using coconut oil instead of butter, and plant-based milk in the icing.
Gingerbread Man Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup (1.5 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup molasses
- 1 tsp vanilla extract
For The Icing Decoration:
- 2 cups powdered sugar
- 2-3 tbsp milk or water
- ½ tsp vanilla extract
- Food coloring (green, red, white)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Be sure to chill the dough for at least 2 hours or overnight to get perfect shapes, so plan for some extra resting time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this bowl aside for now.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is well combined.
4. Combine Wet and Dry:
Slowly add the dry ingredient mix to the wet while mixing just until combined—be careful not to overmix to keep the cookies tender.
5. Chill the Dough:
Divide the dough into two disks, wrap them in plastic wrap, and chill in the fridge for at least 2 hours or overnight. This step is important so your cookie shapes hold up during baking.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a floured surface, roll out one disk of dough to about ¼ inch thick.
7. Cut and Bake Cookies:
Use gingerbread man cookie cutters to cut out shapes and place them about 1 inch apart on the baking sheets. Bake for 8-10 minutes, until the edges are firm and just slightly darkened. Let them cool on the baking sheet for 5 minutes, then move to wire racks to cool completely.
8. Make the Icing:
Mix powdered sugar, vanilla, and enough milk or water to create a thick but smooth icing. Divide it into bowls and add food coloring as you like.
9. Decorate:
Use a piping bag or a small plastic bag with the tip cut off to decorate your cooled cookies with icing—add smiles, buttons, scarves, and any festive details you want. Let the icing set before storing or serving.
Enjoy your warm, sweet, and festive gingerbread men—perfect for sharing with family and friends!
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! You can freeze the dough after shaping it into disks. When ready to use, thaw it overnight in the fridge before rolling out and cutting your cookies.
How Should I Store Leftover Gingerbread Cookies?
Store them in an airtight container at room temperature for up to one week. If decorated with icing, let the icing fully dry first to avoid smudging.
Can I Substitute Molasses in This Recipe?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute, though the flavor will be milder and less traditional.
How Do I Make the Icing Thicker or Thinner?
To thicken the icing, add more powdered sugar a little at a time. To thin it out, add a few drops of milk or water until you reach the desired consistency for decorating.
