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!
Step-by-step video
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
Recipe
Easy Gingerbread Men Cookies
Calories: 184kcal
Servings: 24 cookies
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!
Ingredients
- 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
- â…” cup unsalted butter
- ¾ cup packed light or dark brown sugar
- â…” cup unsulphured molasses
- 1 large egg
- 2 teaspoon vanilla extract
OPTIONAL: Icing
- 1 cup powdered sugar, sifted
- 2 tablespoon water
- pinch of salt
Instructions
- 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.
Notes
Adjust baking times as follows: bake 2-inch cookies for 5 minutes and 6-inch cookies for 11 minutes.
Video
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Nutrition
Calories: 184kcalCarbohydrates: 32gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 102mgPotassium: 196mgSugar: 18gVitamin A: 165IUCalcium: 43mgIron: 1.4mg
Did you make this recipe?Leave a feedback and rate this recipe!
Alyssa
I made these this year for Christmas and my husband and I absolutely loved them. Followed the recipe 100% - the only part we left out was the frosting but they are delicious even without it!
Sherry
What type of molasses do you recommend? Black strap or not?
Sabine
I recommend unsulphured or dark molasses. Blackstrap is too bitter for this recipe.
Kelsie Glass
Did I make this up or was this previously a chocolate gingerbread recipe?? I could’ve sworn there was cocoa powder in these so I added 1/4 cup to the recipe, and they turned out just like I remember! Tip for getting perfect cut outs: stick the cut out gingerbread cookies on your pan and into the freezer for about 10 minutes. Put them straight in the oven for 8-10 minutes and they will come out looking exactly how they did before you put them in! Great recipe! 🙂
Sabine
Yes, I had 2 versions of these cookies on my blog. One with cocoa and one without. Thanks for the feedback, I'm glad you like them! 🙂
Danielle
Made these yesterday, Colored the icing, bought sprinkles. Sat down with the family and decorated all of them while eating the ones we broke by accident. They could not stop raving about how amazing they were and if they didn't see them being made would swear I bought them somewhere to decorate. Thank you for an amazing Christmas season family fun night. Wonderful recipe very easy to follow. 10/10 would absolutely recommend this recipe to anyone wanting a great gingerbread cookie.
Sabine
Thank you so much for your nice feedback! I'm happy that you enjoyed the recipe and had a good time!
Sherrie
Hi there! Can the cookies be made in advance and frozen?
Sabine
Yes, absolutely! Though they are best eaten fresh. Through the freezing and thawing process, they will dry out a little.