I made these Soft Gingerbread Cookies and they come out perfectly spiced, buttery little men that hold their shape so well I immediately regretted sharing.

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I’m obsessed with these Gingerbread Man Cookies, soft, buttery, and spicy in all the right ways. I love how the smell of ground ginger and molasses punches through the kitchen and makes everyone stare.

They hold their shape so the little men look like actual characters, not sad blobs. I adore biting into a Soft Gingerbread Cookies center that’s tender, not crunchy, with a sugary edge that snaps.

But really, it’s the chew and the spice combo that gets me every year. Cookie Monster would approve.

I keep making them until there’s none left. And I never share unless bribed.

Ingredients

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Flour: The sturdy base — gives structure, so cookies hold their cute shape.
Baking soda: Basically the lift; makes edges light and slightly tender.
Ginger: Warm, zippy bite that says holiday without being too sweet.
Cinnamon: Adds cozy spice, that classic gingery warmth you want.
Cloves: Punchy background spice, a little goes a long way.
Salt: Balances sweetness and wakes up all the spices.
Butter: Tender, rich fat that makes cookies melt in your mouth.
Brown sugar: Deep, molasses-y sweetness and soft chewiness in each bite.
Egg: Binds everything together; keeps cookies from falling apart.
Molasses: Basically the soul—deep, sticky sweetness and dark color.
Vanilla: Rounds flavors out, makes spices feel homey and complete.
Powdered sugar: For icing; makes cute details and adds extra sweetness.
Milk or water: Thins icing so it’s pipeable, not rock hard.
Food coloring/sprinkles: Fun pop of color; makes them party-ready, instantly.

Ingredient Quantities

3 cups all purpose flour (about 360 g)

1 tsp baking soda

1 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp salt

3/4 cup unsalted butter, softened (170 g)

3/4 cup packed dark brown sugar (150 g)

1 large egg, room temp

1/2 cup unsulphured molasses (120 ml)

1 tsp vanilla extract

Optional for decorating 1 cup confectioners sugar (powdered sugar)

Optional for decorating 1 to 2 tbsp milk (or water) to thin icing

Optional for decorating food coloring or sprinkles

How to Make this

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1. In a bowl whisk together 3 cups all purpose flour (about 360 g), 1 tsp baking soda, 1 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground cloves and 1/2 tsp salt; set aside.

2. In a large bowl cream 3/4 cup softened unsalted butter (170 g) with 3/4 cup packed dark brown sugar (150 g) until light and a bit fluffy, scrape the sides so nothing gets left behind.

3. Beat in 1 large room temp egg, then stir in 1/2 cup unsulphured molasses (120 ml) and 1 tsp vanilla extract until mixed but dont overbeat.

4. Dump the dry ingredients into the wet in two additions and stir until just combined; the dough will be slightly sticky but should hold together. If it’s too soft chill 20 to 30 minutes.

5. Turn dough onto a lightly floured surface, roll to about 1/4 to 1/2 inch thick (I usually do 1/4 so cookies are soft but still hold shape), cut with gingerbread men cutters and transfer to a baking sheet lined with parchment, leaving about 1 inch between cookies.

6. Chill the cut cookies on the sheet for 10 to 20 minutes in the fridge if your dough warmed up; this helps them hold shape in the oven. Preheat oven to 350°F (175°C) while they chill.

7. Bake 8 to 10 minutes at 350°F; edges should be set and centers slightly soft. Every oven is different so start checking at 8 minutes. Do not overbake or they get hard.

8. Let cookies cool on the baking sheet 5 minutes, then move to a wire rack to cool completely. This keeps them from breaking and keeps them soft inside.

9. For icing mix 1 cup confectioners sugar (powdered sugar) with 1 to 2 tbsp milk or water until smooth and pipeable; add food coloring if you want. If it is too thin add more sugar, too thick add drops of liquid.

10. Decorate cooled cookies with icing and sprinkles, let icing set before stacking. Pro tip it often looks better to outline first then flood the inside, and dont try to rush the chilling or baking times or your men will spread or get tough.

Equipment Needed

1. Large mixing bowls (one for dry, one for wet)
2. Whisk
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and measuring spoons
5. Rubber spatula
6. Rolling pin
7. Gingerbread cookie cutters
8. Baking sheets lined with parchment paper
9. Wire cooling rack
10. Piping bag or small zip-top bag (for icing)

FAQ

Q: How long should I chill the dough and why?

A: Chill the dough at least 1 hour, up to 24 hours. Cold dough firms the butter so the cookies keep their shape when cut and bake, and it also makes rolling and cutting easier. If you short-change the chill time the cookies can spread and lose detail.

Q: Can I make the dough ahead or freeze it?

A: Yes. You can refrigerate shaped or unshaped dough for up to 3 days. For longer storage, wrap tightly and freeze up to 3 months. Thaw in the fridge overnight before rolling or baking. If you froze cut shapes, bake from partially thawed for best detail.

Q: How do I get crisp edges but a slightly tender center?

A: Roll the dough about 1/4 inch thick. Bake until edges are just set and the center is slightly soft, usually 8 to 10 minutes depending on oven and cookie size. Let them cool on the sheet for a few minutes, then transfer to a rack to finish setting. Thinner cookies become crisper, thicker ones stay softer.

Q: My dough is too sticky to roll, what do I do?

A: Chill it longer, at least 30 more minutes. If still sticky, lightly flour your work surface and rolling pin, or roll between two sheets of parchment. Don’t add a lot of flour or the cookies will be dry and tough.

Q: Can I swap ingredients? Like use light brown sugar, different molasses, or gluten free flour?

A: You can use light brown sugar but flavor will be milder. Use unsulphured molasses for best flavor; blackstrap is very strong and bitter. For gluten free, use a 1-to-1 gluten free flour blend that contains xanthan gum and expect texture changes; chill time may need to be longer.

Q: How do I make and color the icing so it pipes nice?

A: Whisk confectioners sugar with 1 to 2 tablespoons milk or water until thick but pipeable. Start with 1 tbsp and add a little more if too stiff. Use gel food color for vivid hues; add a dot at a time to reach color you want. If icing is too runny add more sugar. Pipe outlines first, let set a few minutes, then flood inside for clean cookies.

Gingerbread Men Cookies Recipe Substitutions and Variations

All purpose flour: substitute with 1) 1 cup whole wheat pastry flour + 2 cups all purpose (adds nuttiness, keep cookies tender), 2) 1:1 gluten free baking flour blend (use same weight, may need a bit more moisture), 3) 1 cup oat flour + 2 cups all purpose (make oats fine, cookies a touch denser).
Unsalted butter: substitute with 1) equal amount coconut oil (solid, chill dough a little longer), 2) equal amount vegan butter stick (use one that is for baking), 3) 3/4 cup vegetable shortening (gives slightly softer edges).
Dark brown sugar: substitute with 1) light brown sugar + 1 tbsp molasses (if you want that deep flavor), 2) granulated sugar + 2 tbsp molasses (slightly less moist), 3) coconut sugar (use same volume, browner color and different caramel notes).
Unsulphured molasses: substitute with 1) 3 tbsp dark corn syrup + 1 tbsp maple syrup (close texture and sweetness), 2) 1/2 cup maple syrup (different flavor, cookies spread more), 3) 1/2 cup date syrup or honey (sweeter and different aroma, reduce oven time if browning too fast).

Pro Tips

– Chill the dough and cut cookies cold. If the dough warms up while you work it will spread in the oven and lose its shape. Pop the cut cookies on the tray into the fridge for 10 to 20 minutes before baking, even if it feels fine. Trust me, it makes the faces look like faces.

– Don’t overmix the dough. Once you add the flour, stir just until it’s combined. Overbeating makes the cookies tough, and you want them soft in the middle. If the dough seems too sticky to roll, chill it 20 to 30 minutes instead of adding more flour.

– Watch the bake time like a hawk. Start checking at 8 minutes and pull them when the edges are set but the centers still look slightly soft. They keep cooking a bit on the sheet, so taking them out too late will make them dry and hard.

– For icing control, make a stiffer outline first, let it set a minute, then flood the middle with thinner icing. Use a squeeze bottle or a zip bag with a tiny corner snipped for neater lines. If your icing gets bubbly, tap the cookie gently on the counter to pop them before it sets.

Gingerbread Men Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made these Soft Gingerbread Cookies and they come out perfectly spiced, buttery little men that hold their shape so well I immediately regretted sharing.

Servings

servings

Calories

152

kcal

Equipment: 1. Large mixing bowls (one for dry, one for wet)
2. Whisk
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and measuring spoons
5. Rubber spatula
6. Rolling pin
7. Gingerbread cookie cutters
8. Baking sheets lined with parchment paper
9. Wire cooling rack
10. Piping bag or small zip-top bag (for icing)

Ingredients

3 cups all purpose flour (about 360 g)
1 tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup unsalted butter, softened (170 g)
3/4 cup packed dark brown sugar (150 g)
1 large egg, room temp
1/2 cup unsulphured molasses (120 ml)
1 tsp vanilla extract
Optional for decorating 1 cup confectioners sugar (powdered sugar)
Optional for decorating 1 to 2 tbsp milk (or water) to thin icing
Optional for decorating food coloring or sprinkles

Directions

In a bowl whisk together 3 cups all purpose flour (about 360 g), 1 tsp baking soda, 1 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground cloves and 1/2 tsp salt; set aside.
In a large bowl cream 3/4 cup softened unsalted butter (170 g) with 3/4 cup packed dark brown sugar (150 g) until light and a bit fluffy, scrape the sides so nothing gets left behind.
Beat in 1 large room temp egg, then stir in 1/2 cup unsulphured molasses (120 ml) and 1 tsp vanilla extract until mixed but dont overbeat.
Dump the dry ingredients into the wet in two additions and stir until just combined; the dough will be slightly sticky but should hold together. If it's too soft chill 20 to 30 minutes.
Turn dough onto a lightly floured surface, roll to about 1/4 to 1/2 inch thick (I usually do 1/4 so cookies are soft but still hold shape), cut with gingerbread men cutters and transfer to a baking sheet lined with parchment, leaving about 1 inch between cookies.
Chill the cut cookies on the sheet for 10 to 20 minutes in the fridge if your dough warmed up; this helps them hold shape in the oven. Preheat oven to 350°F (175°C) while they chill.
Bake 8 to 10 minutes at 350°F; edges should be set and centers slightly soft. Every oven is different so start checking at 8 minutes. Do not overbake or they get hard.
Let cookies cool on the baking sheet 5 minutes, then move to a wire rack to cool completely. This keeps them from breaking and keeps them soft inside.
For icing mix 1 cup confectioners sugar (powdered sugar) with 1 to 2 tbsp milk or water until smooth and pipeable; add food coloring if you want. If it is too thin add more sugar, too thick add drops of liquid.
Decorate cooled cookies with icing and sprinkles, let icing set before stacking. Pro tip it often looks better to outline first then flood the inside, and dont try to rush the chilling or baking times or your men will spread or get tough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.