Soft and chewy Gingerbread Man Cookies made with molasses, brown sugar, and spices. The perfect treat for holiday decorating (and snacking)!
Let me tell you, I never planned on making Gingerbread Man Cookies a tradition. One snowy December afternoon, I was this close to skipping the whole cookie baking marathon. I was tired, the house was a mess, and the kids had already trashed the living room with glitter and craft glue. But something about that old wooden gingerbread man cookie cutter in the back of my kitchen drawer called to me (or maybe it was the thought of eating warm cookies in my pajamas).
Next thing you know, the kids and I were elbow-deep in flour, blasting holiday tunes, and debating if we should give the gingerbread men sprinkles for hair (we did). It wasn’t perfect—some of them had one eye and a crooked leg—but we laughed our heads off. And now, every year? Same cookie chaos, and I wouldn’t trade it for anything.
Why You’ll Love This Gingerbread Man Cookies Recipe?
I know there are a ton of recipes out there, and hey, I’ve tried my fair share. Some were too hard (hello, molar breaker), some were too bland, and some spread out into gingerbread blobs. But this recipe? It’s the sweet spot.
Here’s why:
- They’re soft and chewy with a hint of crisp around the edges.
- The molasses and brown sugar give them that deep holiday flavor—no bland cookies here.
- The dough’s a dream to work with. It rolls out smooth, cuts clean, and holds its shape in the oven (no blob men!).
- You can go wild with decorations or keep it simple. Your call.
Ingredient Notes:
You know me—I’m not about fancy ingredients that require a scavenger hunt. Here’s the lowdown on what you’ll need and why.
- All-Purpose Flour: Nothing fancy. Just the good old reliable stuff.
- Ground Ginger & Cinnamon: Essential! Ginger brings the zing, and cinnamon gives it that cozy warmth.
- Nutmeg & Cloves: Just a pinch of each. Think of them like the backup singers who make the lead singer sound amazing.
- Baking Soda & Salt: Helps them rise a bit and not taste flat.
- Unsalted Butter: Room temp makes it cream perfectly. Melted? That’s a hard pass.
- Brown Sugar: Packed tight for that extra caramel-y flavor.
- Molasses: This is the heart and soul of gingerbread. Go with unsulphured if you can find it.
- Egg: Just one little egg holds this whole situation together.
- Royal Icing & Sprinkles: Optional, but c’mon, half the fun is the decorating!
How To Make Gingerbread Man Cookies?
Step 1: Mix the Dry Stuff
In a big bowl, whisk together the flour, spices, baking soda, and salt. Take a second to breathe it in—smells like Christmas already, right?
Step 2: Cream the Wet Stuff
In another bowl, cream the butter and brown sugar until it’s fluffy. Then add the molasses and egg. It’ll look a little weird at first, but trust the process.
Step 3: Bring It Together
Slowly add the dry ingredients to the wet. Don’t overmix—it’s not bread dough! It should be soft and a bit sticky.
Step 4: Chill, Literally
Split the dough in half, wrap in plastic wrap, and chill in the fridge for at least an hour. Bonus: this is when I clean up the flour explosion.
Want To Save This Recipe?
Step 5: Roll & Cut
Let the dough sit for 10 minutes before rolling (makes life easier). Roll it out on a floured surface to 1/4-inch thick and get cutting. I always do a few stars and trees too because variety is the spice of life.
Step 6: Bake
Pop them on parchment-lined trays and bake at 350°F for about 9-10 minutes. You’re going for set, not brown.
Step 7: Cool & Decorate
Let them cool a few minutes on the tray, then onto the wire rack. Now’s the time to get creative. Icing, buttons, goofy faces—you name it. (My youngest insists every gingerbread man needs glasses. I don’t argue.)
Storage Options:
These guys stay soft for about 5 days in an airtight container. Stick a slice of bread in there if you want to keep them extra chewy. You can also freeze the baked (undecorated) cookies for up to three months. Decorate when you’re ready to party.
Variations and Substitutions:
Let’s be honest: sometimes you’re missing something or just want to switch it up.
- No Molasses? Sub in maple syrup or honey. It’s not quite the same, but it works.
- Spice Level: Amp up the ginger if you like a little kick.
- Gluten-Free: Use a 1:1 gluten-free flour blend. They hold their shape beautifully.
- Shapes: Don’t stop at men. Snowflakes, reindeer, hearts—whatever cookie cutters you’ve got.
What to Serve with Gingerbread Man Cookies?
- Milk (Santa approved)
- Hot Cocoa (add whipped cream, trust me)
- Chai Latte (spicy meets spicy)
- Eggnog (because it’s Christmas, after all)
Frequently Asked Questions:
Do I really need to chill the dough?
Yep! Otherwise, you’ll get gingerbread blobs. And nobody wants blobs.
How do I keep the cookies soft?
Store them airtight with a slice of bread. It’s magic, I promise.
Can I make the dough ahead?
Totally! Make it up to 3 days ahead and chill in the fridge. Or freeze it for longer.
And there you have it—Gingerbread Man Cookies that bring holiday cheer, one sweet bite at a time. If you make these, I’d love to see your creations. Did you go classic or get creative? Drop a comment or tag me. Can’t wait to see what you come up with!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chewy Gingerbread Man Cookies
Ingredients
For the cookies:
- 3 ¼ c all-purpose flour plus extra for rolling
- 1 ½ tbsp ground ginger
- 1 ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ¾ c unsalted butter softened (1 ½ sticks)
- ¾ c light brown sugar packed
- ½ c molasses
- 1 large egg room temperature
For the royal icing:
- 2 ½ c powdered sugar
- 4 tbsp. warm water
- 2 tbsp. meringue powder
- ½ tsp cream of tartar
For the decorations:
- Sprinkles of your choice
Instructions
- In a bowl whisk together 3 ¼ cups of flour, 1 ½ tablespoons of ground ginger, 1 ½ teaspoons of cinnamon and small amounts (about ¼ teaspoon each) of ground cloves and nutmeg. Add in 1 teaspoon of baking soda and half a teaspoon of salt.
- In a bowl beat together ¾ cup of softened butter with ¾ cup of packed light brown sugar and half a cup of molasses until the mixture becomes fluffy. Then add in one egg. Continue beating.
- Gradually incorporate the dry ingredients into the wet mixture until they are just combined. Be careful not to overmix.
- Divide the dough into two portions wrap them separately in plastic wrap and place them in the refrigerator to chill for one hour.
- Preheat your oven to a temperature of around 350°F (175°C). Allow the chilled dough to rest for ten minutes before rolling it out on a floured surface to a quarter-inch thickness.
- Utilize a gingerbread man cutter measuring four inches in size to cut out shapes from your dough. Arrange these cookies on baking sheets lined with parchment paper.
- Place your cookies, in the oven. Bake them for approximately nine to ten minutes or until they become set with a slightly golden color.
- Allow the cookies to cool for a few minutes, on the baking sheets then transfer them to a wire rack, for cooling. Add icing and sprinkles for decoration according to your preference.
To make the Royal Icing:
- Combine 2 ½ cups of sugar, 4 tablespoons of water 2 tablespoons of meringue powder and ½ teaspoon of cream of tartar. Beat the mixture until it becomes glossy and slightly thickened.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
