Let Me Tell You About These Gingerbread Folks…
Okay, so here’s the thing: gingerbread man cookies have always reminded me of my Aunt Dee’s wildly chaotic Christmas kitchen. Someone’s always lost a spatula, there’s icing on the cat, and, for some reason, someone’s humming Jingle Bells off-key (usually me). But despite all the hubbub, these soft and chewy gingerbread man cookies make everyone go quiet for a least a few moments—well, except that one cousin who eats them by the handful and insists hers are the best because she doubles the ginger. Anyway, I’ve tinkered with this recipe loads over the years. Sometimes for fun, sometimes out of necessity (like running out of brown sugar and making do with maple syrup—hmm, not my finest hour). And let’s be honest, there’s something kind of magical about biting the head right off a smiling cookie. Or is that just me?
Why You’ll Love Making These
I tend to bake these whenever the weather’s gloomy, just because the house ends up smelling like every snug memory I never wrote down. My family goes absolutely bonkers for these, probably because they’re softer than most gingerbread, almost cake-like—plus, no one has ever chipped a tooth on these (hey, it’s happened with the store-bought kind, don’t get me started). I mean, there’s also the tiny joy of decorating slightly wonky cookies (mine never look like the magazine photos, and that’s fine).
Oh! And when I’m low on patience, I skip the intricate piping and just douse them with a bit of cinnamon sugar instead. Still gets rave reviews. I do sometimes curse at rolling out dough when it’s sticky, but honest, a dusting of flour fixes almost anything.
What You’ll Need – Ingredients for Biscuity Bliss
- 3 cups all-purpose flour (sometimes I sneak in a bit of whole wheat—not traditional, but it works in a pinch)
- 2 tsp ground ginger (Granny always used the fancy kind from the spice shop, but regular store stuff is fine, really)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (I once tried allspice because I ran out; not the same, but not terrible, if you’re desperate)
- 1/4 tsp nutmeg (or skip it if you’re not a fan—I’m sometimes heavy-handed here, oops)
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened (but, honestly, I’ve used salted when that’s all I had—just go light on the extra salt)
- 3/4 cup packed dark brown sugar (light brown is okay, even a splash of molasses if you’re short; speaking of which…)
- 1/2 cup molasses (I use blackstrap when I want a richer taste, but regular works)
- 1 egg (jumbo, large, whatever was on sale, it’s all good)
- 1 1/2 tsp vanilla extract (totally optional, but I think it gives extra warmth)
If you want to get a bit fancy, toss in some orange zest. My son claims it “ruins everything,” so I usually leave it out. Kids, right?
Let’s Get Baking – The Directions (No Stress!)
- Grab a big bowl and whisk the flour, ginger, cinnamon, cloves, nutmeg, and salt together. I just use a fork if I can’t find my whisk.
- In another larger bowl, beat the butter and brown sugar together until it’s kind of fluffy. If you’ve only got a wooden spoon, you’ll get a mini arm workout, but hey, it works. Add the molasses, egg, and vanilla; keep mixing till it all looks like muddy cake batter (it smells strong, don’t panic).
- Bit by bit, stir the flour mixture into the wet mix. Warning: this is where my hand mixer groans, so sometimes I just go old-school and mix with my hands. Don’t stress if it seems thick—it’s meant to be.
- Split the dough in half, wrap each in cling film, and pop in the fridge for at least 2 hours. Full honesty: I’ve chilled it for just 30 minutes because I’m impatient, but it’s way easier to handle if you let it chill longer. Meanwhile, I usually make a cup of tea—and eat the dough scraps (I know, naughty).
- Preheat your oven to 175°C (350°F); line a couple baking trays with parchment paper (unless you like doing more dishes, then just grease them up, you rebel).
- Dust your counter (and probably your shirt) with flour, roll out the dough to about 1/4 inch thick. Cutter time! If you don’t have a gingerbread man cutter, any shape works (last year we made gingerbread dinosaurs—long story for another time).
- Lob your cookies onto the baking trays, leaving a finger width between them; they do spread a bit. Bake them for 8–10 minutes. Here’s my secret: pull them out when the edges are just firm but the middles still look a little puffy. Trust me, they’ll finish cooking as they cool.
- Let them cool a few minutes on the tray, then transfer to a wire rack. This is when my kid usually starts filching the legs.
- Once cool, decorate as much or as little as you like. Honestly? Sometimes plain is best, especially if you melt a little white chocolate over the top instead of royal icing (way less faff).
Little Discoveries – My Notes
- Chilling the dough is not optional if you want shapes that hold, but I once skipped it entirely and just made freeform blobs. They tasted just as good, but not so Instagrammable.
- Molasses varies by brand; some are punchier than others. If you use blackstrap, maybe go a little lighter, unless you like bold flavor.
- I actually think these taste even better the next day—something about the spices melding. Problem is, leftovers are rare.
Honestly? Variations I’ve Tried (+ One Disaster)
- Tried swapping half the flour for oat flour. Texture was a little crumbly, but nutty and good.
- Once used honey instead of molasses—definitely a milder flavor, but still tasty.
- Oh, and sprinkling a little turbinado sugar on before baking gives a nice crunch.
- I tried making them vegan (using flax egg and vegan butter). Flavors were great, but they spread like crazy, more like ginger pancakes. Wouldn’t recommend unless you want, well, gingerbread puddles.
No Cookie Cutter? No Problem (Equipment Chat)
You need: a large bowl (or an old soup pot in a pinch), sturdy spoon, rolling pin, and baking tray or two. Cookie cutters are nice, but I’ve used a drinking glass for round cookies and, once, a butter knife to cut out gingerbread “rectangles” (aka, weird little bricks). No cooling rack? Just move the cookies onto a clean tea towel. Honestly, just make do; perfection is honestly overrated.
Storing Your Soft Cookies (Assuming Any Last Longer Than a Day)
So, technically, these keep in an airtight tin for about 3–4 days, and can be frozen for up to three months (I’ve *never* managed that, they all vanish). Tuck wax paper between layers if you stack ’em—less sticky mess. But really, they’re at their best the first two days, especially if you dunk them in winter tea.
Serving – What’s the Gingerbread Man Without Friends?
We usually set out bowls of simple royal icing, candy bits, even chocolate chips, and let everyone go mad decorating—the results are always hilarious. My favorite way to eat them, though? With a mug of hot spiced cider, just as the rain starts. Feels like a proper holiday, even on an ordinary Thursday. Oh, or try them crumbled over vanilla ice cream (trust me on this). If you want proper decorating ideas, check out Sally’s Baking Addiction—she’s got some free templates and loads of tips.
Pro Tips I Learned the Hard Way
- Do not overly flour the counter when rolling, unless you want slightly dry cookies (I did this once and ended up with “ginger-dust biscuits”… not ideal).
- I once rushed the chilling and tried to roll warm dough—not recommended unless you enjoy scraping sticky dough off your elbows.
- If the dough cracks when rolling, just squish it back together—honestly, it’s forgiving.
Real Q&A (Because I Do Get Asked These!)
- How thick do you roll the dough? – I usually go for about 1/4 inch, but if you want slightly softer, a touch thicker is fine. Thinner means crispier edges (which I don’t mind, honestly).
- Can I make the dough ahead of time? – Yep. I’ve kept mine in the fridge for 2 days, wrapped tightly (it gets a bit firm, so let it soften a wee bit before rolling).
- Substitute for molasses? – If you’re stuck, try honey or dark corn syrup. Different flavor, but still good. Or check out King Arthur Baking’s guide to molasses subs—they explain it better than I ever could.
- Can I freeze the dough? – Absolutely. Form into discs, double wrap, freeze. Thaw overnight in the fridge and then you’re set.
- Do you have to use a stand mixer? – Nah. I almost always use a hand mixer (or just a spoon when feeling extra rustic). Honestly, it’s fine to improvise!
By the way, if you’re after gluten-free, I’ve only tried once with Bob’s Red Mill 1 to 1 flour, and it mostly worked, but they split a little. Might be better bakers out there for that version. Oh, and if you need royal icing but can’t be bothered with egg whites, Prep Kitchen’s simple royal icing is a lifesaver.
So there you go. Not perfect, but pretty darn cozy, if you ask me. If you give these a try, save me a leg (or not—I get it, they go quick).
Ingredients
- 3 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup unsulphured molasses
- 1 large egg
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
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1In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
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2Add the egg and molasses, and mix until well combined.
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3In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
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4Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms.
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5Divide the dough in half, wrap in plastic, and refrigerate for at least 1 hour.
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6Preheat oven to 350°F (175°C). Roll out the dough to 1/4-inch thickness on a lightly floured surface. Cut into gingerbread man shapes and place on lined baking sheets. Bake for 8-10 minutes, or until edges are firm but centers are soft. Let cool before decorating as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
2 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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