This gingerbread men cookies recipe is a family favorite for a reason. The cookies are soft on the inside with crunchy edges. They are perfect to enjoy with a cup of eggnog together with family and friends or as a gift!
Expert tips for success
- Divide the dough into two equal portions and shape into discs. This makes it easier to roll out the dough.
- Chill the dough for at least 3 hours (preferably overnight) before rolling and cutting. Otherwise the dough will stick.
- Roll the dough no thinner than ¼ inch (6 mm). This guarantees super soft cookie centers.
Why this recipe works
- The great thing about these delicious gingerbread cookies is that they don't spread at all. They'll keep their shape after baking.
- Endless decoration possibilities make them the perfect gift idea. Dip in chocolate, decorate with royal icing, add sprinkles or nuts. Make them traditional, modern, or fun.
Best molasses to use
I recommend using unsulphured molasses as it's light and sweet and adds a nice flavor to the cookies. Blackstrap molasses is very dark and bitter in taste. Since this recipe uses a good amount of molasses, I don't recommend using blackstrap molasses or the gingerbread will taste bitter.
More Holiday recipes to try
- Linzer Cookies
- Vanilla Crescent Cookies
- Eggnog Gingerbread Tiramisu
- Rum Truffles
- Eggnog Truffles
- Eggnog Cheesecake
Easy Gingerbread Men Cookies
- 3 ¼ cups all-purpose flour, spooned and leveled
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ tablespoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅔ cup unsalted butter
- ¾ cup packed light or dark brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- 2 tablespoon water
- pinch of salt
- In a large bowl, mix the flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Set aside.
- In another large bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy, about 1-2 minutes. Add brown sugar and molasses and mix until combined. Add egg and vanilla and mix until fully combined. Add dry ingredients and mix on low speed until combined. The dough will be sticky and thick. Knead it by hand a few times and divide in half. Shape into discs and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.
- Preheat the oven to 350°F / 175°C and line 3 baking sheets with parchment paper and set aside.
- On a well-floured surface, roll out the dough discs to a thickness of ¼-inch (6mm). Using a 4-inch (10cm) gingerbread man cutter, cut out cookies and place on prepared baking sheets, leaving about 1-inch (2.5cm) between them. Then bake for 8-9 minutes. Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- OPTIONAL: Whisk together the sugar, water, and salt until combined. Place in a piping bag and cut off a small piece of the tip. Decorate the cooled cookies as desired. Store in an airtight container at room temperature for up to 1 week.
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