Why You’ll Love This Recipe
I love this recipe because the cookies stay soft, tender, and full of deep molasses flavor without turning hard or bland. The dough rolls out beautifully and holds its shape in the oven, which is ideal for those classic gingerbread man cutters. The spices are bold but balanced, the texture is thick and chewy, and I get to choose how I want to decorate them—if I even bother, since they taste amazing plain too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
1 cup butter, softened
1 cup dark brown sugar, packed
1 cup molasses (unsulphured, not blackstrap)
1 tablespoon vanilla extract
4 cups all-purpose flour, spooned and leveled
1¼ teaspoon kosher salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
¾ teaspoon ground cloves
½ teaspoon ground allspice
For Royal Icing:
¼ cup meringue powder or 3 egg whites
4 cups powdered sugar
6 tablespoons warm water (omit if using egg whites)
Gel food coloring (optional)
For Glaze Icing:
2 cups powdered sugar
6–7 tablespoons milk (or more as needed)
1 tablespoon corn syrup
1 teaspoon vanilla extract
1 pinch kosher salt
For Buttercream Frosting:
1 batch of your favorite buttercream frosting
Gel food coloring (optional)
Directions
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I start by beating the softened butter until it’s creamy and smooth.
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I add the brown sugar and beat until the mixture turns light and fluffy.
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I pour in the molasses and vanilla, mixing until fully incorporated.
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I add the flour but don’t mix it yet. I make a well in the flour and add all the spices and salt. Then I stir them into the flour to break up clumps.
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I mix everything on low speed until the dough just comes together—being careful not to overmix.
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I divide the dough into three equal portions, wrap them in plastic wrap, and chill for about 2 hours (or fast-chill in the freezer for 30 minutes, then fridge for 30).
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I preheat the oven to 350°F and line my baking sheets with parchment paper.
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I roll one portion of dough at a time on a floured surface to about ⅜-inch thickness.
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I cut the dough using gingerbread man cutters, then place the shapes on the prepared baking sheets.
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I often chill the cut cookies for 5 more minutes before baking to help them hold their shape.
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I bake the cookies depending on their size:
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2-inch: 6–8 minutes
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3-inch: 8–10 minutes
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4-inch: 10–12 minutes
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I take the cookies out as soon as the centers are no longer shiny, then let them rest on the pan for 5 minutes before transferring to a cooling rack.
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Once fully cooled, I either store them as-is or decorate with my favorite frosting.
Servings and timing
This recipe makes about 24 cookies (3-inch size).
Prep Time: 30 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 38 minutes
Variations
Sometimes I add orange zest to the dough for a bright citrus note, or use maple extract instead of vanilla for a twist. I also love cutting different shapes beyond just gingerbread men—stars, trees, and even snowflakes. For more crunch, I roll the dough thinner; for richer cookies, I add a touch of nutmeg or swap in some honey for part of the molasses.
Storage/reheating
Once decorated and completely dry (if using Royal or Glaze Icing), I store the cookies in an airtight container for up to 4–5 days. If I used buttercream, I store them in a single layer to avoid smudging.
To freeze the dough:
I wrap the dough in plastic, then in a ziplock bag. It stays good for 1–2 months. I can also cut out the shapes, flash-freeze them, and stack between parchment in a container.
To freeze baked cookies:
I wait until they cool completely, then store them in a ziplock or airtight container for up to 4 weeks.
To freeze decorated cookies:
Royal Icing: Once fully dry, they freeze well in stacked layers.
Glaze Icing: Freeze in single layers to avoid sticking. Let them dry again after thawing.
Buttercream: Flash-freeze individually, then store in layers with parchment between. Thaw cookies in a single layer to prevent smearing.
FAQs
What kind of molasses should I use for these cookies?
I always use unsulphured molasses—not blackstrap. Blackstrap is too bitter and overpowering.
How thick should I roll the dough?
I roll it to ⅜-inch thick. This gives the cookies that perfect soft-and-chewy texture with just the right bite.
Can I decorate them before baking?
No, I always wait until after they’re baked and cooled before adding any frosting or decorations.
Do I have to chill the dough twice?
I chill before rolling to make it manageable and again (briefly) after cutting to help the cookies hold their shape during baking. It really makes a difference.
How do I get clean edges on my cut-out cookies?
I dip the cutter in flour, press firmly, and remove excess dough around the shape before lifting the cutter. It helps get super crisp outlines.
Conclusion
These gingerbread man cookies are now a must-bake for me every holiday season. They’re soft, flavorful, and truly fun to decorate—or not! Whether I go classic with Royal Icing, quick with Glaze, or rich with Buttercream, they always bring joy to my kitchen. Grandma would be proud—and probably ask for the recipe.
Print
Gingerbread Man Cookies
- Total Time: 2 hours 38 minutes
- Yield: ~24 (3-inch) cookies
- Diet: Vegetarian
Description
These gingerbread man cookies are soft, chewy, buttery, and full of warm holiday spices. Includes royal icing, glaze, and buttercream options for decorating your favorite festive shapes.
Ingredients
For the Cookies:
1 cup butter, softened
1 cup dark brown sugar, packed
1 cup molasses (unsulphured, not blackstrap)
1 tablespoon vanilla extract
4 cups all-purpose flour, spooned and leveled
1¼ teaspoons kosher salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
¾ teaspoon ground cloves
½ teaspoon ground allspice
For Royal Icing:
¼ cup meringue powder (or 3 egg whites – see notes)
4 cups powdered sugar
6 tablespoons warm water (omit if using egg whites)
Gel food coloring (optional)
For Glaze Icing:
2 cups powdered sugar
6–7 tablespoons milk
1 tablespoon corn syrup
1 teaspoon vanilla extract
1 pinch kosher salt
For Buttercream Frosting:
1 batch buttercream frosting (see notes or separate recipe)
Gel food coloring (optional)
Instructions
Make the Dough:
Cream butter until smooth. Beat in brown sugar until fluffy. Mix in molasses and vanilla.
Add Dry Ingredients:
Whisk together flour, salt, and spices. Gradually add to wet mixture, mixing until combined.
Chill:
Divide dough into 3 discs, wrap in plastic wrap, and chill for 2 hours (or freezer for 30 mins + fridge 30 mins).
Roll & Cut:
Roll dough to ⅜” thick on a floured surface. Cut into shapes using gingerbread man cookie cutters.
Optional Chill:
For best shape, freeze shaped cookies on the tray for 5 mins before baking.
Bake:
Bake at 350°F (175°C).
2-inch cookies: 6–8 mins
3-inch cookies: 8–10 mins
4-inch cookies: 10–12 mins
Remove when centers are no longer shiny.
Cool:
Let set on tray for 5 mins, then transfer to a wire rack. Cool completely before decorating.
Decorating Options:
Royal Icing: Mix ingredients to toothpaste-like consistency, color as desired, and pipe using small tips.
Glaze Icing: Whisk until smooth, dip cookie tops, and let dry 1–3 hours.
Buttercream Frosting: Spread or pipe on cooled cookies (not ideal for stacking).
Notes
For freezer-friendly dough: Freeze discs or shaped unbaked cookies.
Royal Icing (egg white version): Use 3 egg whites and ½ cup powdered sugar to start, then gradually add more.
Shipping Tip: Use the firmer glaze (6–8 hr dry time) from donut glaze recipe.
Buttercream with crust: Add 1–3 tsp meringue powder to stiffen slightly.
Storage: Store decorated cookies in airtight containers. Glazed/iced cookies can be stacked once dry; buttercream cookies should be single-layered.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
