There’s something magical about the warm, spiced aroma of freshly baked Gingerbread Men Cookies filling your kitchen. These little treats are a perfect blend of rich molasses, zesty ginger, and hints of cinnamon, creating a flavor that’s both nostalgic and comforting.
With just 20 minutes of prep and 10 minutes of baking, they’re surprisingly simple to make, though the 3-hour chilling time ensures the dough is perfectly firm for shaping. Each bite offers a delightful balance of chewy centers and crisp edges, making them irresistible for both kids and adults alike.
These cookies aren’t just delicious—they’re also a festive way to bring joy to any gathering. Decorating them with icing and sprinkles adds a playful touch, turning them into edible works of art. At 188 calories per cookie, they’re a guilt-free indulgence that’s packed with flavor and texture.
Whether you’re baking for the holidays or just craving a cozy treat, these Gingerbread Men Cookies are sure to become a cherished tradition in your home. Plus, the recipe makes 24 cookies, so there’s plenty to share (or sneak a few for yourself!).
Ingredients for Gingerbread Men Cookies
- For the Cookies:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light or dark brown sugar, tightly packed
- ½ cup (120 ml) unsulphured molasses (e.g., Grandma’s or Brer Rabbit brand; avoid blackstrap)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- For the Icing:
- 3 cups (375 g) powdered sugar, sifted
- 2-4 Tablespoons milk
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Decorative candies and sprinkles (optional)
Step-by-Step Instructions
- Make the Dough: In a large bowl, combine softened butter, brown sugar, and molasses. Use an electric mixer or stand mixer with a paddle attachment to beat until creamy and well-combined.
- Add the egg and vanilla extract, stirring until incorporated. The mixture may look slightly separated, but this is normal—it will come together when you add the dry ingredients.
- In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the butter mixture on low speed until the dough is smooth and cohesive.
- Divide the dough into two portions (it will be sticky—use a spatula). Wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
- Roll and Cut the Cookies: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
- Generously flour a clean surface and lightly flour the dough. Roll the dough to about ¼” (0.6 cm) thickness and use a cookie cutter (about 3.5” long) to cut out shapes.
- Place the cookies on the prepared baking sheet, spacing them at least 2” apart. Bake for 8-10 minutes.
- Allow the cookies to cool completely on the baking sheet before decorating.
- Make the Icing: In a medium bowl, combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract. Stir until smooth. The icing should hold its shape for a few seconds before dissolving back into the bowl. Adjust consistency by adding more milk (a teaspoon at a time) if too thick, or more powdered sugar if too thin.
- Transfer the icing to a piping bag with a tip (e.g., Wilton #5) or a Ziploc bag with a small corner snipped off. Pipe the icing onto the cookies and decorate with candies or sprinkles if desired.
- Let the icing harden (about 30 minutes) before serving. Store uneaten cookies in an airtight container at room temperature.
Creative Decorating Ideas
Make your gingerbread men stand out with fun and festive decorations! Use the icing to pipe on faces, buttons, or even tiny scarves. Add colorful sprinkles, edible glitter, or mini M&Ms for extra flair. For a modern twist, try using metallic food coloring or edible gold dust for a shimmering effect.
Storage Tips for Freshness
Keep your gingerbread men cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to a week. If you’d like to freeze them, place the undecorated cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw and decorate when ready to serve!
Time-Saving Hacks
Short on time? Skip the chilling step by rolling the dough between two sheets of parchment paper and cutting shapes directly. You can also prepare the dough a day ahead and refrigerate it overnight. For quicker decorating, use store-bought icing or pre-made candy decorations.
Recipe Variations to Try
Experiment with different flavors by adding a pinch of cardamom or allspice to the dough. For a healthier twist, substitute half the flour with whole wheat flour. If you’re feeling adventurous, try shaping the dough into other holiday-themed designs like stars, trees, or snowflakes.
Perfect Pairings
Serve your gingerbread men with a warm cup of spiced chai tea or hot cocoa for a cozy treat. They also pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert. For a festive touch, arrange them on a platter with other holiday cookies for a sweet spread.
Gingerbread Men Cookies
Ingredients
For Gingerbread Men
- ½ cup unsalted butter softened
- ½ cup light or dark brown sugar tightly packed
- ½ cup unsulphured molasses I use Grandma’s or Brer Rabbit brand and avoid using blackstrap
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For Icing
- 3 cups powdered sugar sifted
- 2-4 Tablespoons milk
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Decorative candies and sprinkles as desired
Instructions
- Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined.
- Stir in egg and vanilla extract until well-combined. The mixture may look piecey/like it’s separating, this is fine and it will come together when you add the dry ingredients.
- In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg).
- With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined.
- Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
- Once dough has chilled, preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake cookies directly on ungreased baking sheet).
- Generously flour a clean surface and lightly flour the dough as well (see note).
- Use a rolling pin to roll the dough to be approximately ¼” (.6cm) thick, and use a cookie cutter (my cookie cutter for these was about 3.5” long) to cut out shapes. Use a spatula to place cookies on prepared baking sheet, spacing at least 2″ apart and then transfer to 375F (190C) oven, and bake for 8-10 minutes.
- Allow cookies to cool completely on baking sheet before decorating.
- Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If too thin, add additional powdered sugar until desired texture is reached.
- Transfer to a piping bag with a piping tip (I used Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired.
- Allow frosting to harden before enjoying (this took only about 30 minutes for me, but may take longer if your frosting is wetter).
- Keep uneaten cookies sealed in an airtight container at room temperature.