Classic gingerbread men cookies (Printable)
Spiced gingerbread men shaped for festive treats and fun decorating with kids.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulfured molasses
13 - 2 teaspoons pure vanilla extract
→ Decoration (Optional)
14 - Royal icing, sprinkles, mini chocolate chips, or candies
# How to Make:
01 - Whisk together all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt in a medium bowl. Set aside.
02 - Beat the unsalted butter and dark brown sugar in a large bowl until light and fluffy using an electric mixer.
03 - Incorporate the egg, molasses, and vanilla extract into the creamed mixture, mixing until fully combined.
04 - Gradually add dry ingredients to the wet ingredients, mixing on low speed until a consistent soft dough forms.
05 - Divide dough in half, shape into discs, wrap each with plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disc of dough to 1/4 inch thickness.
08 - Use a gingerbread man cookie cutter to cut shapes and place them 1 inch apart on prepared baking sheets.
09 - Bake cookies for 8 to 10 minutes until edges are just set; for softer cookies, remove at 8 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - Once cooled, decorate cookies with royal icing, sprinkles, mini chocolate chips, or candies as desired.
# Expert Tips:
01 -
- The dough is forgiving and holds its shape beautifully, even when little hands help roll it out.
- The spice balance is warm without being overwhelming, and the molasses adds a deep sweetness that store bought cookies never quite capture.
02 -
- Do not skip chilling the dough, warm dough spreads and loses its shape, and I learned this the hard way with a tray of gingerbread blobs.
- Roll the dough between two sheets of parchment paper if it sticks, it saves flour and keeps the texture from getting tough.
03 -
- Use a ruler or wooden dowels on either side of the dough to roll an even thickness, it makes uniform cookies that bake evenly.
- Dip your cookie cutter in flour between cuts to keep it from dragging or sticking, and the shapes will lift cleanly every time.