Classic gingerbread men cookies

The kitchen smelled like December before I even cut the first shape. My daughter pressed her hands into the dough scraps, giggling at the floury fingerprints she left behind. That batch turned out lopsided and a little overbaked, but she named every single one.

I started making these the year we hosted our first cookie swap. I doubled the recipe, rolled until my wrists ached, and decorated until midnight. When my neighbor bit into one, she closed her eyes and said it tasted like her childhood. That moment made every sticky countertop worth it.

Ingredients

• All-purpose flour: This gives the cookies structure without making them tough, and I learned to measure by spooning it into the cup rather than scooping to avoid dense dough.
• Baking soda and baking powder: The combo gives just enough lift so the cookies stay tender but not puffy, keeping those edges crisp and the centers soft.
• Ground ginger, cinnamon, cloves, and nutmeg: Fresh spices make all the difference here, I replace mine every fall and the flavor is noticeably brighter.
• Unsalted butter: Softened to room temperature, it creams beautifully with the sugar and creates that melt in your mouth texture.
• Dark brown sugar: The molasses content adds moisture and a caramel note that pairs perfectly with the spices.
• Unsulphured molasses: This is the soul of the cookie, rich and slightly bitter in the best way, and I always use unsulphured for a cleaner flavor.
• Pure vanilla extract: It rounds out the spice and adds warmth, and I never skip it even though the dough already smells incredible.
• Royal icing or decorations: Completely optional, but half the fun is turning plain cookies into tiny edible people with personality.

Instructions

Mix the dry ingredients:

Whisk the flour, baking soda, baking powder, spices, and salt together in a medium bowl. The spices will perfume your kitchen immediately.

Cream the butter and sugar:

Beat the softened butter and brown sugar until the mixture is light, fluffy, and pale. This takes about three minutes and creates air pockets that keep the cookies tender.

Add the wet ingredients:

Mix in the egg, molasses, and vanilla until smooth and glossy. The dough will look dark and smell like a gingerbread house.

Combine wet and dry:

Gradually add the flour mixture on low speed, mixing just until a soft dough forms. Overmixing makes tough cookies, so stop as soon as the flour disappears.

Chill the dough:

Divide the dough in half, flatten into discs, wrap tightly in plastic, and refrigerate for at least one hour. Cold dough rolls cleanly and holds its shape in the oven.

Preheat and prep:

Set your oven to 350°F and line two baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier.

Roll and cut:

On a lightly floured surface, roll one chilled disc to about 1/4 inch thick. Press your cutter firmly and lift straight up to keep the edges sharp.

Arrange on baking sheets:

Place the shapes one inch apart on the prepared sheets. They spread just a little, so give them breathing room.

Bake until set:

Bake for 8 to 10 minutes, watching for edges that just begin to firm up. The centers will look soft but will set as they cool.

Cool and decorate:

Let the cookies rest on the baking sheet for five minutes, then transfer to a wire rack. Once completely cool, decorate with royal icing, sprinkles, or candies.

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One year I added a tiny pinch of black pepper to the spice mix on a whim. My brother in law, who never notices details, looked up mid bite and asked what made them different. Sometimes the smallest tweak becomes the thing people remember.

Texture and Timing

The difference between chewy and crisp comes down to two minutes. I pull mine at eight minutes for soft centers that stay tender for days, but if you like snap, leave them until the edges darken slightly. They firm up as they cool, so do not wait for them to look fully done in the oven.

Decorating Without Stress

Royal icing can feel intimidating, but a simple version with powdered sugar, milk, and a drop of vanilla works beautifully. I pipe it into a plastic bag, snip the corner, and let the kids draw faces. The wonky ones always taste just as good.

Storage and Make Ahead Magic

These cookies keep for a full week in an airtight container, and the flavor deepens as the spices meld. The dough also freezes beautifully for up to three months, so I make a double batch and stash half for a snow day surprise.

• Freeze unbaked cut shapes on a tray, then transfer to a freezer bag and bake straight from frozen, adding a minute or two.
• Store baked cookies in a single layer with parchment between them to prevent sticking if decorated.
• Refresh older cookies by warming them in a 300°F oven for three minutes.

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There is something about handing someone a gingerbread man that makes them smile before they even take a bite. I hope these fill your kitchen with warmth and your table with faces that make you laugh.

Recipe Help & Support

→ What spices give gingerbread men their flavor?

Ground ginger, cinnamon, cloves, and nutmeg create the traditional warm, aromatic flavor in these treats.

→ How long should the dough be chilled?

Chilling the dough for at least 1 hour helps firm it up for easier rolling and cutting.

→ What is the best way to decorate these cookies?

Use royal icing, sprinkles, mini chocolate chips, or candies to create cheerful designs once cookies have cooled.

→ How can I make the cookies chewier or crispier?

Baking for 8 minutes yields chewier cookies, while 10 minutes results in a crisper texture.

→ Are there common allergens in this preparation?

Yes, it contains wheat, egg, and dairy; decorations may also include nuts or soy, so check accordingly.