Introduction

These classic gingerbread men cookies are warmly spiced, chewy, and perfect for festive baking. With a rich molasses flavor and a tender texture, they make delightful treats to decorate and share.

A close-up of a gingerbread cookie shaped like a person standing upright on a white marbled surface. The cookie is light brown with a smooth texture and decorated with two buttons, one green and one red, placed vertically in the center of its body. White icing forms eyes, a smiling mouth, zigzag patterns on the arms, and around the waist like a belt. Surrounding the cookie are other flat gingerbread cookies with similar white icing details, small shiny silver, gold, and pink spherical candies scattered around, and colorful candies in red, green, and brown shades. In the background, there are pine cones and green pine leaves lightly dusted with white to resemble snow. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups plain/all-purpose flour
3 tsp baking powder
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp mixed spice
1/4 tsp ground cloves
85g (5 1/2 tbsp) unsalted butter, softened
3/4 cup brown sugar (light or dark)
1 large egg, at room temperature
2 tsp vanilla extract
1/2 cup light molasses (not blackstrap)

Instructions

Step 1: Whisk all the dry ingredients (flour, baking powder, ginger, cinnamon, mixed spice, and cloves) together in a bowl.
Step 2: In a separate bowl, cream the softened butter and brown sugar using a stand mixer or electric beater on speed 7 for 2 minutes, until light and fluffy.
Step 3: Add the egg and vanilla extract, then mix on speed 5 until combined, about 30 seconds.
Step 4: Pour in the molasses and mix on speed 2 for 1 minute.
Step 5: Gradually add the dry ingredients in four parts, starting on speed 1 to avoid flour flying, mixing each addition until no flour lumps remain. After all dry ingredients are incorporated, mix for an additional 15 seconds. The dough should be soft and slightly sticky.
Step 6: Shape the dough into a disc, wrap it tightly in cling wrap, and refrigerate for at least 2 hours until firm. The dough can be refrigerated for up to 5 days or frozen for 3 months.
Step 7: Preheat your oven to 375°F (190°C) or 170°C fan and place a rack in the middle. Line three baking trays with parchment paper.
Step 8: Remove the dough from the fridge and cut it in half. Wrap one half and return it to the fridge.
Step 9: Lightly flour a sheet of baking paper, place one half of the dough on it, and sprinkle the dough surface lightly with flour. Cover with another sheet of baking paper. Roll the dough out to 4mm (about 1/6 inch) thickness. Flip the dough and smooth out any wrinkles in the paper as you roll.
Step 10: Use a gingerbread man cookie cutter to cut out shapes, pressing firmly. If dough sticks to the cutter, dip it in flour between uses.
Step 11: Transfer the shapes to a baking sheet using a palette knife or large knife. Place about 6 cookies per tray, and tidy the edges if needed with a butter knife.
Step 12: Bake the first tray for 12 minutes for a light golden cookie, or 14 minutes for a darker, crisper finish. Let cookies cool fully on the tray.
Step 13: Gather dough scraps, press them together, and roll out again. If the dough becomes too sticky, chill it or work with the other half of the dough. Repeat cutting and transferring the cookies. Expect about 18 to 20 gingerbread men total, depending on cutter size.
Step 14: Bake the remaining trays one at a time, 6 to 8 cookies per tray, following the same baking times. Preparing and baking one tray at a time works best for timing and workflow.
Step 15: Once fully cooled, decorate the gingerbread men using royal icing, which sets hard and won’t soak into the cookies. Use half the amount of your royal icing recipe, freezing any leftovers in a sealed piping bag for future use.

Tips & Variations

Use light molasses for a balanced sweetness; blackstrap molasses can be too bitter for cookies.
Chilling the dough overnight enhances flavor and makes rolling easier.
Try adding finely chopped candied ginger for extra zing.
Use different spices like nutmeg or cardamom to personalize the flavor.
Decorate with colored icing, sprinkles, or small candies for festive fun.

Storage

Store baked gingerbread men in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a sealed container or bag for up to 3 months. Reheat slightly in a warm oven if you prefer them soft again before decorating.

How to Serve

The image shows a gingerbread cookie shaped like a person standing upright at the center. The cookie is brown with a rough texture and decorated with white icing forming eyes, a smile, zigzag lines on the arms and waist. It has two small round candies on the chest, one green and one red. Around it, several similar gingerbread cookies lay flat on a white marbled surface, also decorated with white icing and multicolored candies. In the background, frosted pine cones and green pine leaves create a festive scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is recommended for its flavor and texture, but you can substitute margarine. Keep in mind that the cookies may be slightly less rich and tender.

How do I prevent my gingerbread men from spreading too much?

Make sure the dough is well chilled before rolling and cutting shapes. Rolling to the right thickness (about 4mm) and using parchment paper helps maintain shape during baking.