Chewy Gingerbread Men Cookies
Soft, chewy, and full of holiday spice these Chewy Gingerbread Men Cookies bring classic Christmas warmth to your kitchen. With hints of molasses, cinnamon, and ginger, they bake into perfectly tender cookies that hold their shape beautifully for decorating and gifting.
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.
Notes
Chill the dough for at least 1 hour before rolling for best texture and shape. Don’t overbake — remove from the oven while centers are still slightly soft. Decorate once completely cool. Store in airtight containers for up to a week or freeze for up to 2 months.