There’s nothing quite like the smell of gingerbread men cookies baking on a chilly December afternoon. The air fills with cinnamon, ginger, and a hint of molasses pure Christmas magic. These soft, spiced little guys are perfect for decorating with family or gifting in a festive tin. You’ll want to bake a double batch because, trust me, they disappear fast!
Table of Contents
Why You’ll Love These Gingerbread Men Cookies
- Soft and chewy: Not the crunchy kind these stay tender in the center with perfectly crisp edges.
- Warmly spiced: A cozy mix of cinnamon, nutmeg, cloves, and ginger in every bite.
- Perfect for decorating: Fun to make with kids or friends make them silly, sweet, or stylish!
- Make-ahead friendly: The dough chills beautifully for next-day baking.
Key Ingredients for Perfectly Chewy Cookies
The Spice Blend That Makes Them Magical
It’s all about balance the fiery warmth of ground ginger, the sweetness of cinnamon, a whisper of nutmeg, and the earthy depth of cloves. Together, they create that unmistakable holiday aroma.
Molasses: The Secret to Softness
Molasses is what gives these cookies their deep color and that irresistible chewy texture. Skip it, and you’ll lose the magic!
Butter & Brown Sugar
Softened butter and brown sugar cream together into a caramel-like base that melts in your mouth. That combo keeps the cookies rich and moist.
Optional Add-ins
Feeling creative? Stir in a sprinkle of orange zest or drizzle them with maple glaze for a little twist.
Step-by-Step: How to Make Chewy Gingerbread Men
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, spices, baking soda, and salt. You’ll smell the cozy blend of ginger, cinnamon, and nutmeg filling the kitchen already that’s your first taste of Christmas magic.
Step 2: Cream the Butter and Brown Sugar
Using a mixer, beat the softened butter and brown sugar until fluffy and pale. This step gives your cookies that tender, melt-in-your-mouth texture we all love.
Step 3: Add the Molasses and Egg
Pour in the molasses and crack in the egg. Mix until the dough looks glossy and rich it should smell sweet and spicy, like the holidays in a bowl.
Step 4: Combine and Mix
Slowly add the dry ingredients to the wet mixture. Stir gently until the dough just comes together. Don’t overmix we’re keeping these cookies soft and chewy!
Step 5: Chill the Dough
Divide the dough into two portions, wrap them tightly in plastic wrap, and chill for at least one hour. This helps the flavors deepen and keeps your cookies from spreading too much.
Step 6: Roll Out the Dough
Lightly flour your work surface and roll the dough to about ¼ inch thick. It’s okay if a little flour dusts the counter that’s the sign of good cookie-making fun.
Step 7: Cut Out Your Gingerbread Men
Use your favorite cookie cutter to create classic gingerbread shapes. Feel free to get creative stars, hearts, or snowflakes all work too!
Step 8: Bake
Transfer your cutouts to parchment-lined baking sheets and bake at 350°F for 9 10 minutes. You’ll know they’re ready when the edges just begin to set, and the centers are still soft.
Step 9: Cool and Decorate
Let your cookies cool completely before decorating. Then pipe royal icing, add sprinkles, or make them sparkle with sugar dust. Don’t rush decorating is half the fun!
For another soft, melt-in-your-mouth holiday cookie, don’t miss these Maple Cinnamon Cookies buttery, spiced, and oh-so comforting!
Decorating Ideas & Royal Icing Tips
Quick Royal Icing Recipe
Mix 2 cups powdered sugar, 1½ tablespoons meringue powder, and 2 3 tablespoons warm water. Beat until smooth and glossy. Use a piping bag with a #3 tip for neat outlines.
Fun Decorating Themes
Make classic gingerbread men, or give them “ugly sweaters,” snowflake patterns, or even little scarves. Let your creativity take over!
Kid-Friendly Options
Set out bowls of sprinkles and mini candies for a family decorating afternoon. It’s messy, but the laughter is worth every crumb.
Baker’s Tips for No-Fail Gingerbread Cookies
- Chill the dough cold dough means crisp edges and chewy centers.
- Don’t overmix once flour is added.
- Re-roll scraps once only to avoid toughness.
- Use parchment paper for easy cleanup.
- Let cookies cool before icing to avoid runny decorations.
Tools You’ll Need
- Half sheet pan and parchment paper
- 4-inch gingerbread man cutter
- Rolling pin and cooling rack
- Electric mixer and piping bags
Storing & Freezing
Keep cookies in an airtight tin for up to a week at room temperature. For longer storage, freeze baked cookies (or raw dough) for up to two months. Thaw at room temperature before decorating.
FAQs About Chewy Gingerbread Men Cookies
Why are my gingerbread cookies hard instead of chewy?
They were likely overbaked or the dough wasn’t chilled enough. Bake until edges are just set they’ll firm up as they cool.
Can I make the dough ahead of time?
Absolutely! Chill it overnight or freeze it up to 2 months. Just let it soften slightly before rolling out.
How do I keep the cookies from spreading?
Chill your cutouts for 10 minutes on the baking sheet before baking. This helps them hold their shape perfectly.
More Cozy Cookie Recipes You’ll Love
Warm up your winter baking list with these sweet ideas:
- Decorate your cookie tray with adorable Santa Claus Macarons they’re festive, chewy, and almost too cute to eat!
- And for the ultimate pairing, sip a mug of Slow Cooker Hot Chocolate while decorating your gingerbread men pure holiday bliss.
Follow us on Pinterest for more cozy baking ideas, or join the fun on Facebook for behind-the-scenes kitchen moments!
Chewy Gingerbread Men Cookies
Equipment
- Oven Preheated to 350°F (177°C)
- baking sheet Lined with parchment paper
- Rolling Pin For rolling out cookie dough
- Electric mixer For creaming butter and sugar
- Gingerbread man cookie cutter For shaping cookies
- Wire rack For cooling cookies evenly
- Piping bag and tip For decorating with icing
Ingredients
- 3 1/4 cups all-purpose flour, plus extra for rolling
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup molasses
- 1 large egg, room temperature
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 3-4 tablespoons warm water (as needed for icing consistency)
- sprinkles or colored sugar for decorating
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and molasses with an electric mixer until fluffy, about 2 minutes. Add egg and mix until combined.
- Gradually add dry ingredients to wet mixture on low speed until dough forms. Divide into two portions, wrap in plastic, and chill at least 1 hour or overnight.
- Preheat oven to 350°F (177°C). On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutters and transfer to parchment-lined baking sheets.
- Bake for 9–10 minutes, until edges are just set but centers remain soft. Cool on sheet 5 minutes, then transfer to rack to cool completely.
- In a clean bowl, whisk powdered sugar, meringue powder, and water until smooth and glossy. Adjust water for piping or flooding consistency.
- Pipe icing onto cooled cookies and decorate with sprinkles or colored sugar. Let dry before stacking or storing.