Soft and chewy gingerbread man cookies full of ginger spice flavor. This classic Christmas treat is the perfect cookie to decorate with your family this season!
Favorite Christmas Cookie
These gingerbread man cookies are honestly one of my favorite Christmas cookies, right next to my ginger molasses cookies. This recipe is tried and true and one we make every year.
These gingerbread man are super soft (similar to a sugar cookie), chewy and have the perfect amount of ginger spice. A Tablespoon of ground ginger and cinnamon may seem like a lot, but I promise it is the perfect amount!
The week of Christmas my kids and I love to have a cookie decorating day, so I will always make a batch of this gingerbread dough and sugar cookie dough. These really are simply the best gingerbread cookies and so easy to make! My whole family absolutely LOVES them!
How to make gingerbread cookies
Follow the simple steps below to get started. Find the printable recipe below.
- Make the dough: Start by beating the butter and brown sugar in a large bowl until creamy. Next beat in molasses until smooth, then add in egg and vanilla and mix until just combined. Scrape down the sides of the bowl. Then add the dry mixture to wet mixture and mix on low just until combined.
- Refrigerate the dough: Divide the dough in half and cover each half tightly with saran wrap. Press until flat. Then place in fridge for at least one hour or up to 3 days. This will make rolling out the dough easier.
- Roll and cut out your cookies: On a floured surface, roll the dough out until it’s about 1/4″ thick. Using a cookie cutter, cut the dough into shapes. Then place the cut outs onto a parchment-lined baking sheet about 1 inch apart. Then bake as instructed below.
Baking tips
- Use softened butter. When making the dough, make sure to use softened butter and beat until smooth and creamy. This will help the consistency of the dough.
- Add flour if dough is sticky. If your dough is too sticky, you can add a Tablespoon or two more of flour. You don’t want to add too much, or they will become dry.
- Wrap and flatten the dough. Before refrigerating, it is important to wrap the dough tightly and press it down until flat. This will help tremendously when you are rolling out the dough.
- Use parchment. Always use a piece of parchment paper or baking mat with this recipe to prevent the bottoms from getting brown too fast.
- Keep an eye on your cookies. I like to take my cookies out at around 8 minutes so they are soft and tender. If you prefer your cookies more crispy, bake 9-11 minutes. Just watch them carefully as you don’t want them to taste burnt.
Icing for Gingerbread Cookies
To decorate, you can use a simple powdered sugar icing or color it with food coloring. Check out my favorite icing recipe below.
You can also use sprinkles, mini M&M’s, raisins or red hots to add the buttons down the center.
- 2 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions: Add ingredients to a bowl and whisk until smooth. The consistency should be thick like toothpaste. For best results, use a #4 round tip to decorate your gingerbread man.
More Christmas cookies
- Snickerdoodle Recipe
- Mexican Wedding Cookies
- Chocolate Crinkle Cookies
- Eggnog Cookies
- Butter Cookies
Gingerbread Cookie Recipe
Ingredients
- 12 Tablespoons unsalted butter (1 1/2 sticks softened)
- 3/4 cup light brown sugar
- 3/4 cup molasses , I prefer Grandma's original
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- In a large mixing bowl, beat the butter and brown sugar on medium until smooth and creamy. Then add in the molasses and beat until smooth. Next mix in the egg and vanilla and mix just until combined. Scrape down the sides.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves. Then add to the butter mixture and mix on low just until combined.
- Divide the dough in half and wrap each piece with plastic wrap. Press until flat. Refrigerate for at least one hour and up to 3 days.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- Roll out the dough 1/4" thick on a floured surface. If it's too hard, you may need to let it soften for a few minutes. If it's too sticky, knead in a little more flour. Cut into shapes. I prefer using 3-4 inch cookie cutters. Then place gingerbread men onto the baking sheets at least 1 inch apart. Repeat with extra dough and roll out as needed.
- Bake for 8-10 minutes, or until the centers are set and the cookies are fluffy. Be careful not to let burn. Remove from oven and allow to cool on the pan for a few minutes, then transfer to a cooling rack.
- Enjoy cookies plain or decorate with icing once cookies have cooled.
Video
Notes
- 2 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
These are the best most consistent result gingerbread cookies I have ever made. They are the perfect texture. They hold up well yet they are soft and chewy! I will be handing this recipe down in the family for sure!!
I’m so happy to hear that you love them as much as we do! Thank you for your kind comment and review Susan! :)
I haven’t made these since I was a child. I can’t wait to bake them with my girls! They are going to love helping, and I know we are going to love eating them!
Cutest little gingerbread men! I haven’t made these in years, but I know my kids would love to help me decorate them. Soft & the perfect gingerbread taste!
These were fantastic! The flavor was perfect and they were nice and soft.