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A group of decorated gingerbread cookies on a striped linen.
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Gingerbread Men

Soft, spicy, and delicious gingerbread cookies that don't spread all over the place!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
chilling time 4 hours
Total Time 4 hours 40 minutes
Servings 14
Calories 290kcal

Ingredients

For the Cookies:

  • 3 cups flour 360g
  • 2 teaspoons ground ginger 4g
  • 1 teaspoon cinnamon 2g
  • 1 teaspoon baking soda 6g
  • ¼ teaspoon nutmeg 1g
  • ¼ teaspoon salt 1g
  • ¾ cup butter 170g, room temp
  • ¾ cup firmly packed brown sugar 150g
  • ½ cup molasses 118mL
  • 1 egg room temp
  • 1 teaspoon vanilla extract 5mL

For the Icing:

  • 2 egg whites
  • 1 lb confectioners sugar 454g
  • 1/4 tsp cream of tartar 1g
  • 1 tsp vanilla 5mL
  • 2-4 tsp water 10-20mL

Instructions

For the Cookies:

  • In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
    Gingerbread Cookies
  • Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy.
    Gingerbread Cookies
  • Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more.
  • Add in flour gradually while mixing on low until a nice dough form until combined.
  • Divide dough into two portions and roll into disks. Cover with plastic wrap. 
  • Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.
  • Preheat to 350 degrees F. Roll out chilled dough to about ¼-inch in thickness.
  • Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet. 
    Gingerbread Cookies
  • Bake cookies for 10 minutes. Let cool.

For the Icing and Decoration:

  • Sift the powdered sugar and cream or tartar into a bowl then whisk together.
  • Add the egg white in an mix together.
  • Once combined, mix in a teaspoon of vanilla and then add water until desired consistency is reached. Transfer to a piping bag fitted with a small round tip or with the tip snipped off.
  • Pipe decorations onto the cooled cookies with the royal icing.
  • Attach sprinkles and or candies for added visual interest.
  • If you made any cookies with bend arms swap out the foil for peppermint balls.

Video

Notes

Cut back on the molasses for a lighter cookie.
Alter spices at will, you might want less ginger and more cinnamon!
Remember that this recipe really needs dough that chills overnight or for at least a few hours.
If you'd like to make gingerbread people holding a candy cane ball, roll up a ball of aluminum foil and bend the arms around the ball before baking. 

Nutrition

Serving: 65g | Calories: 290kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 180mg | Sugar: 20g | Calcium: 40mg | Iron: 1.1mg