Gingerbread Man Cookies
These Gingerbread Man Cookies are a Christmas classic and one of my favorite things to bake during the holidays. They’re spiced with ginger and cinnamon, hold their shape perfectly, and are so much fun to decorate with icing and candies.
These Gingerbread Man Cookies are easy to make, fun to decorate, and perfect for Christmas baking. The dough rolls out smoothly and keeps its shape, so they’re great for cookie cutters. Pair them with Coconut Snowball Cookies, Gingerbread Cheesecake Cookies or a slice of No Bake Gingerbread Cheesecake for a festive dessert spread.
Why you’ll love these Gingerbread Man Cookies
Gingerbread Man Cookies
My dad loved ginger nut biscuits and always dunked them into hot tea in the evenings. That spicy, sweet smell still reminds me of him. When I worked in Ireland, my job had little packs of biscuits you could take for your tea break, and I’d always sneak a pack home for my dad because I knew how much he loved them. Baking these Gingerbread Man Cookies brings back that same familiar flavor that always makes me think of him.
Ingredients Needed for Gingerbread Man Cookies
- Butter: Use unsalted butter so you can control the salt in the recipe. It gives the cookies that rich, classic flavor.
- Brown sugar: Adds sweetness and gives the dough a slightly chewy texture with a hint of caramel flavor.
- Molasses: The key ingredient for that deep gingerbread color and taste. Use unsulphured molasses for the best flavor.
- Egg: Helps bind the dough and adds structure to the cookies.
- Vanilla extract: Rounds out the spices and adds a little extra warmth.
- Flour: All-purpose flour keeps these cookies soft but sturdy enough for cut-outs.
- Baking soda: Helps the cookies rise slightly and stay tender.
- Spices: A mix of ginger, cinnamon, nutmeg, and cloves gives that familiar gingerbread flavor and aroma.
- Salt: Balances the sweetness and enhances the spice.
- Icing ingredients: Powdered sugar, milk, and corn syrup create a smooth, glossy icing. You can tint it with food coloring and pipe details once the cookies are cooled.
How to make Gingerbread Man Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Cream the butter and brown sugar together in a large bowl
Add molasses, egg, and vanilla, and mix until fully combined.
Stir in the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until a dough forms.
Divide the dough in half, flatten each into a disc, wrap, and chill for at least one hour or overnight.
Roll out the dough and cut with gingerbread man Cookie Cutters
Place the shapes about two inches apart on the baking sheets and bake for 8–10 minutes,
Make the icing by whisking powdered sugar, milk, and corn syrup until smooth.
Divide and tint with red and green food coloring.
Decorate cooled cookies with white outlines.
Then decorate with red and green bow ties and buttons.
Variations
- Chocolate dipped: Dip half of each cookie in melted chocolate and let it set on parchment. It adds a fun twist and pairs perfectly with the warm gingerbread flavor.
- Spiced sugar coating: Roll the cut-out dough in a mix of sugar and cinnamon before baking. It gives the cookies a light crunch and a little extra sparkle.
- Soft-style cookies: For a softer cookie, bake a minute less and store them in an airtight container with a slice of bread. The bread keeps them tender without changing the flavor.
- Mini cookies: Use a smaller cookie cutter for bite-size gingerbread men. They’re perfect for topping the No Bake Gingerbread Cheesecake or adding to holiday cookie boxes.
- Gingerbread sandwich cookies: Pipe a little vanilla or cream cheese frosting between two cookies. It’s a fun way to turn them into a simple dessert.
Serving Suggestions
- With hot drinks: Serve these cookies with coffee, hot chocolate, or a cup of tea, just like my dad used to enjoy his ginger nut biscuits. The spices go perfectly with something warm to sip.
- On a dessert tray: Add them to a holiday cookie platter with Coconut Snowball Cookies and Gingerbread Cheesecake Cookies. It’s a festive mix everyone loves.
- As edible decorations: Use ribbon to hang the cookies on the tree or add them to wrapped gifts. They make the house smell amazing and look so cheerful.
- With cheesecake: Place a few on top of a festive Cheesecake, like my No Bake Gingerbread Cheesecake. The textures work perfectly together and tie in the gingerbread flavor.
- For gifting: Stack a few cookies in clear cellophane bags tied with ribbon. They’re simple, homemade gifts that always feel special.
Storage and Freezing
- How should I store Gingerbread Man Cookies?
Keep these cookies in an airtight container at room temperature for up to a week. If they’re decorated, add a sheet of parchment paper between layers to keep the icing from smudging.
- Can I freeze Gingerbread Man Cookies?
Yes, they freeze beautifully. Once cooled, place them on a tray in a single layer until firm, then move them to a freezer-safe bag or container. They’ll keep for up to three months and taste just as fresh when thawed. You can also freeze the dough before baking — just thaw it overnight in the fridge before rolling and cutting.
Don’t forget to pin this for later!
Tips & Tricks
- Chill the dough: Don’t skip chilling. It helps the dough firm up so the cookies hold their shape and bake evenly without spreading.
- Use flour sparingly when rolling: Too much flour can dry out the dough and make the cookies tough. Lightly dust your surface and rolling pin, just enough to prevent sticking.
- Even thickness matters: Try to roll the dough to an even ¼-inch thickness. This keeps the cookies uniform so they bake consistently and look neat for decorating.
- Cool completely before decorating: If the cookies are even slightly warm, the icing will melt and run. Let them cool completely on a wire rack before piping details.
- Plan ahead: The dough and baked cookies both store well. You can prep the dough a day ahead, or bake the cookies early and decorate them later for less holiday stress.
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FAQ
Gingerbread Man Cookies
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ⅔ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
Icing
- 2 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1 tablespoon light corn syrup
- Food coloring as desired
Instructions
Cookies
- In a large bowl, cream butter and brown sugar together until light and fluffy.
- Beat in molasses, egg, and vanilla until well combined.
- Gradually mix in flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until dough forms.
- Divide dough in half, flatten each into a disc, wrap in plastic wrap, and chill for at least 1 hour (or up to overnight).
- Preheat oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disc at a time to about 1/4-inch thickness. Keep the other disc chilled until ready to use.
- Cut dough with gingerbread man cutters and place shapes about 2 inches apart on prepared baking sheets.
- Bake 8–10 minutes, until edges are set but centers are still slightly soft. For crisper cookies, bake 1–2 minutes longer.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Icing & Decorating
- Whisk powdered sugar, milk, and corn syrup until smooth. The corn syrup helps give the icing a glossy finish.
- Divide into bowls and tint with food coloring as desired. Adjust consistency: add a drop of milk to thin for flooding, or more powdered sugar for thicker piping.
- Transfer icing to piping bags fitted with small round tips.
- Pipe outlines, buttons, faces, or clothing details on cooled gingerbread men. Add sprinkles, dragees, or small candies while icing is wet.
- Let cookies sit until icing is fully set before stacking or storing.
