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Gingerbread Men Cookies

12/11/17

This recipe for Gingerbread Men cookies are a classic holiday favorite. They are perfectly spiced with cinnamon, ginger, molasses and bake up soft and chewy with slightly crisp edges.

‘Tis the season for holiday cookies galore! Whenever I think of Christmas classics….shortbread, cut out sugar cookies and gingerbread cookies always come to mind.

These Gingerbread men are my son’s absolute favorite holiday cookie. We not only make them around Christmas, but a few times throughout the year as well.

He loves using the fun shapes to help cut out all the adorable gingerbread men. We usually use this royal icing recipe to add the eyes, bows and other fun details.

We’ve tried quite a few recipes throughout the years and finally found one that my son loves best. It’s based off of this no fail recipe from America’s Test Kitchen. We dial down the ginger, add some nutmeg and freeze the dough briefly before popping the pan in the oven.

These gingerbread cookies bake up soft, chewy and is full of that warm ginger, brown sugar and molasses flavor. And I love that the cookies hold their shape without any spreading in the oven.

And if you’re looking for a crispier cookie,  just roll the dough a bit thinner than listed and bake for 1-2 minutes longer if needed.

HOW TO MAKE SOFT AND CHEWY GINGERBREAD MEN COOKIES:

This recipe for Gingerbread Men cookies are a classic holiday favorite. They are perfectly spiced with cinnamon, ginger, molasses and bake up soft and chewy with slightly crisp edges.
This recipe for Gingerbread Men cookies are a classic holiday favorite. They are perfectly spiced with cinnamon, ginger, molasses and bake up soft and chewy with slightly crisp edges.

  1. Start by stirring together the flour, sugar, cinnamon, ginger, cloves, nutmeg, salt, and baking soda at low speed in a stand mixer. Add butter and mix until gritty.
  2. Very slowly add molasses and milk and mix until thoroughly combined.
  3. Divide dough in half and roll the first dough portion out between two large sheets of parchment paper, into a 1/4 inch thickness. Place rolled dough sheet (with parchment papers) on a large baking pan.
  4. Repeat with second half of dough and stack on top of the first sheet.
  5. Place baking pan in the fridge for 2 hours or freezer for 25 minutes.

  6. Heat oven to 350 F degrees. Line two large baking pans with parchment paper and set aside.
  7. Remove one dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough. Place the baking sheet back in the freezer for 10 minutes. Meanwhile, remove the other dough sheet and repeat.

  8. Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 8 to 11 minutes, rotating pan halfway through. Be careful not to overbake.
  9. Allow cookies to cool on baking pan for 2 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough.

HELPFUL TIPS FOR MAKING THE BEST GINGERBREAD MEN COOKIES:

CHILLING THE DOUGH

Just like these sugar cookies, it’s important to refrigerate the dough for at least 1 hour, and up to 2 days. This helps the dough roll out cleaner and helps the gingerbread men keep their shape.

USE PARCHMENT PAPER

Roll out the dough to 1/4 inch thick between two parchment papers. The parchment paper helps to ensure the dough does not stick without having to incorporate any extra flour into the dough. For a crispier cookie, roll the dough out to 1/8 inch.

FREEZE BEFORE BAKING

Just before baking, pop the baking pan once more into the freezer for about 10 minutes to help the butter firm up and prevent spreading.

DO NOT OVER-MIX

Once you add the flour to the rest of the ingredients, mix until just combined. This ensures the cookies stay soft and chewy.

DO NOT OVERCROWD ON BAKING SHEET

Place the gingerbread cutouts at least 1 inch apart so they have enough room to breathe.

DO NOT OVER-BAKE

If you are using a standard sized gingerbread cookie cutter, the cookies should only take about 8-11 minutes in the oven. For smaller cookies, you may have to reduce the time to 7-8 minutes.

These guys bake up soft and chewy in the center and slightly crisp on the edges. They’re just the right amount of sweetness and are packed with ginger, cinnamon and molasses flavor and will make the house smell amazing.

For my frosting, I went with my simple go-to royal icing recipe. 

The BEST sugar cookie recipe for making decorated cut out Christmas / holiday shapes with perfect edges. Best of all, these delicious cookies bake up soft, flavorful and are easy to make with a just a few pantry ingredients. Plus instructions on how to decorate with royal icing and tips on how to make amazing cookies that don't spread. Perfect for Santa's cookie tray or holiday parties.

I use this recipe for decorating sugar cookies and gingerbread cookies. This recipe uses meringue powder to stabilize the icing instead of egg whites but feel free to use your favorite royal icing to decorate your cookies.

Once they’re all dressed, you can enjoy them as is or package them up for friends, family or your neighbors.

This recipe for Gingerbread Men cookies are a classic holiday favorite. They are perfectly spiced with cinnamon, ginger, molasses and bake up soft and chewy with slightly crisp edges.
Print
Gingerbread Men Cookies
Prep Time
20 mins
Cook Time
11 mins
Chill Time
1 hr 30 mins
Total Time
31 mins
 

This recipe for Gingerbread Men cookies are a classic holiday favorite. They are perfectly spiced with cinnamon, ginger, molasses and bake up soft and chewy with slightly crisp edges.

Course: Dessert
Cuisine: American
Keyword: christmas cookie recipe, gingerbread men recipe, holiday cookie recipe
Servings: 20 3-inch cookies
Calories: 246 kcal
Ingredients
  • 3 cups flour measured correctly (spoon, sweep and level method)
  • 3/4 cup packed dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 3/4 Tablespoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup 1 1/2 sticks unsalted butter, cut into cubes and softened slightly
  • 3/4 cup unsulphured molasses
  • 2 Tablespoons milk room temperature
Royal Icing:
  • 2 cups powdered sugar sifted
  • 1-1/2 Tablespoons meringue powder
  • 1/4 teaspoon pure vanilla extract
  • 3 Tablespoons warm water less for stiff icing and more for thin icing
  • Gel food coloring optional
Instructions
  1. In the bowl of a stand mixer on low speed fitted with the paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, nutmeg, salt, and baking soda at low speed until combined, about 30 seconds. Add butter pieces, one at a time while mixing at medium-low speed until mixture is slightly gritty, about 1-2 minutes.
  2. Very slowly add molasses and milk and mix until thoroughly combined.
  3. Divide dough in half and roll the first dough portion out between two large sheets of parchment paper, into a 1/4 inch thickness. Place rolled dough sheet (with parchment papers) on a large baking pan.
  4. Repeat with second half of dough and stack on top of the first sheet.
  5. Place baking pan in the fridge for 2 hours or freezer for 25 minutes.

  6. Heat oven to 350 F degrees. Line two large baking pans with parchment paper and set aside.
  7. Remove one dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough. Place the baking sheet back in the freezer for 10 minutes. Meanwhile, remove the other dough sheet and repeat.

  8. Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 8 to 11 minutes, rotating pan halfway through. Be careful not to overbake.
  9. Allow cookies to cool on baking pan for 2 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough.
For Royal Icing:
  1. Beat all ingredients together until icing forms peaks, about 7 minutes.

  2. Tint with gel food coloring as desired and frost cookies.
Nutrition Facts
Gingerbread Men Cookies
Amount Per Serving (1 cookie (with icing))
Calories 246 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 79mg 3%
Potassium 222mg 6%
Total Carbohydrates 44g 15%
Sugars 29g
Protein 2g 4%
Vitamin A 4.3%
Calcium 4.3%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

More Holiday Cookies:

50+ Must Have Cookies for the Holiday Cookie Platter

50 must have cookies for the holiday cookie platter at your home. Make up these cookies and wow your family and friends with sweetness overload. Or grab some platters and hand out to loved ones and neighbors as a happy holidays gift.

Perfect Holiday Cut-Out Sugar Cookies

The BEST sugar cookie recipe for making decorated cut out Christmas / holiday shapes with perfect edges. Best of all, these delicious cookies bake up soft, flavorful and are easy to make with a just a few pantry ingredients. Plus instructions on how to decorate with royal icing and tips on how to make amazing cookies that don't spread. Perfect for Santa's cookie tray or holiday parties.

Shortbread Thumbprint Cookies – 7 Ways

Classic Shortbread Thumbprint Cookies - an easy 5 ingredient dough to make 7 different Christmas cookies including raspberry, apricot and strawberry jam filling, Hershey's Kisses, Nutella and white chocolate with crushed peppermint candy canes! Best of all there's NO spreading or CHILLING required! Perfect for your holiday cookie platter!

 

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Posted December 11, 2017 In Christmas, Cookies, Dessert, Recipes

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Comments

  1. Eva @ Eva Bakes -

    December 11, 2017 at 8:26 am

    What a great project with your son, Kelly! My daughter loved baking and decorating gingerbread people with me a few years ago. We might have to do it again this holiday season!

Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. About Work With Me

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