gingerbread men cookies

This Christmas, we have everything you'll need to master this classic gingerbread cookie recipe. Plus watch our video to see how you can easily decorate these gingerbread men.

Gingerbread Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

c. all-purpose flour

ginger

baking soda

cinnamon

cloves

nutmeg

kosher salt

ginger, grated (optional)

orange (optional)

tsp. black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles,

Super delicious!! I left the dough in the fridge overnight and it really allowed the flavors to come together. Easy bake. I did about 8 minutes, flipping them around at the midpoint. Two thumbs up, we’ll bake again!

This was my first time trying this with my gf we started doing this at 4pm on Saturday then realized the directions said they had to go in fridge for 2-3 hours and she had to work at 7 so i took her to work and decided ill try to bake them myself. Welllllll it started off with me taking the dough out putting it all in a pan just to then realize i forgot to put the parchment paper or something down under the dough. Got mad ran to giant eagle since its 10 seconds from my house got back 5 minutes later to find out there was a reason it needed to be in the fridge for 2-3 hours cause now it was sticky and i couldnt form it. So i put it back in the fridge and went to my room called her and told her im done and she can do it when she comes back over. Now its monday and i said ill give it a second try since shes with her family. And i got it on the sheet made a make shift roller out of a can cut it out and now im about to throw it in the oven. This tasks takes alot of patience. P.S. also will be my first time even eating gingerbread men. Im 22

I made the dough ahead of time a couple days ago. I don’t own a hand mixer or a stand mixer so I just mixed with a whisk and a wooden spoon. These cookies turned out great! I found that 6 minutes was just enough time for baking them in my oven as it runs hotter than most. They are a hit! I love this recipe and I will be making them again! I also used vegetable oil instead of butter because the only butter I have is frozen.

I have never written a bad review before. I followed this recipe to the letter, left it to chill an extra hour (4 hours total) It was still SO sticky! I attempted to roll it out and it melted in to my counter. I had to use a metal spatula to remove it. No matter how much flour I added, it didn't help. I ended up just making rough circles and cooking those. I cooked them for 16 minutes and they kind of came out? I haven't tasted them yet, but this was super stressful! Definitely would not suggest.

The best trick to rolled cookies is to mix and put in refigerator overnite and roll the next day. These gingerbread cookies turned out great, very flavorful.

Thank you sooooo much!!! This is just what I was wanting to find.  Perfect flavor with the crisp outside, yet, chewable.

This was my first try with gingerbread cookies and this recipe was great! The tips were all spot on and the cookies turned out so yummy!

why doesn't it say when to put in the vanilla?

These cookies were really good. I was trying to find a recipe that was as good as Betty Crocker Gingerbread cookie packets that come out before Christmas, and this recipe was perfect. My kids loved the cookies!

First time making Gingerbread men and this recipe was excellent. Followed the directions exactly and they came out delicious I just finished eating one. They weren’t hard like others I have eaten I like a softer cookie and these were perfect. Thanks

https://streaming.hearstdigitalstudios.com/adcfef44-8d64-4d94-8bbb-1a0bf9e14d58/video_rover_16x9_1080p_hd_1576532546_45752.mp4

Crispy on the edges, soft and chewy on the inside—this gingerbread cookie's got the best of both worlds. Add a little extra fresh ginger, citrus zest, and black pepper for that ka-pow spicy kick!

The Gingerbread Cookie That's Not Afraid To Be Spicy

These easy Gingerbread Cookies are soft, chewy and full of holiday goodness! A classic Christmas cookie recipe that's perfect for decorating.

Best Gingerbread Cookies

(488 grams) all purpose flour

tsp baking soda

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

tbsp (140 grams) packed dark brown sugar

tsp vanilla extract

(172 grams) unsulfured molasses

(173 grams) powdered sugar

water

tbsp corn syrup

2. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.

3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

. Add the egg and vanilla extract mix until well combined.

. Add the molasses and mix until well combined.

. Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.

. Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.

. Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.

. Remove cookie dough from freezer and immediately cut into shapes. You&#8217;ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.

0. While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.

1. Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.

2. Repeat process with remaining cookie dough.

3. When cookies are baked and you&#8217;re ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can&#8217;t remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won&#8217;t stay in place.

4. Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you&#8217;d like.

5. Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

This is truly the best gingerbread cookie recipe! I love baking during the holiday season. I'm going to make these again for my work Christmas party =) Thank you Lindsay

This recipe made delicious soft gingerbread cookies. This will be my go to recipe every Christmas. I added some orange zest for an extra hint of freshness. Now to decorate!

Oh my goodness these are the best gingerbread cookies I’ve ever made thanks you so much!!

I'm an amateur baker. This is my second time baking gingerbread cookies, but my first time using this recipe. They came out perfect! The spice isn't overwhelming, and the cookie is soft and chewy just how I wanted! Both the recipe and video were very informative. To be honest, I forgot to freeze the dough before using my cookie cutter, but I didn't have any issues handling the dough at all, and they still turned out great. Thank you Lindsay for sharing this recipe!

Can I freeze the dough after making it for next day use?

Followed the recipe exactly and they turned out perfect! I weighed my flour and brown sugar to be exact. Other recipes I have used are never flavorful enough. These are wonderful. So happy to find this recipe. Merry Christmas!

Made these cookies for the first time and they came out great! My daughters had a great time decorating them. This is a great way to spend with family together, and they taste great. Will make them again closer to Christmas for gift giving.

I made these cookies today and they are truly 5-star.  They are a beautiful color, well balanced ginger/spice flavor, and soft and chewy just as the described.  I have never made gingerbread cookies before and was worried about choosing the right recipe.  I chose 3 different recipes from Pinterest and analyzed the ingredients and instructions from each one.  The other 2 recipes called for more flour and less ginger, one recipe said to chill the dough 3 hours before rolling out.  One recipe cited many times in the comments that the dough was crumbly and the taste had a very strong molasses and clove flavor and neither of the other 2 recipes called for both baking powder and baking soda.  I’m so glad I chose this recipe by Lindsey, I followed the recipe exactly and made a few instructional changes that I will write into the recipe as I plan to make it my go-to Gingerbread recipe, it’s that good.  The cookies held their shape beautifully and they were a little crisp on the very edge but super soft and chewy throughout.  Can’t wait to decorate them.  The dough was soft and easy to roll, I did refrigerate it for about an hour only because I had to run a quick errand, but I let it come up to room temp and after 15-minutes it was easily ready to roll out.  I rolled the dough out on a Silpat silicone mat with parchment on top and used a rolling pin with 1/4” guides, it was the perfect thickness, and the key to transferring them to a cookie sheet is definitely place the silpat on a cookie sheet with the cutout dough in the freezer for 5-6 minutes before removing the cutouts from the excess dough.  I used an offset spatula to run under the cookies and they lifted off the silicone mat very easily, I was able to place them on parchment paper and bake them.  I baked them in a convection oven at 350 for exactly 8 minutes for the gingerbread men and 7 minutes for some of the smaller cutouts, snowflake, tree, star.  My family loves these cookies.  This recipe made 36 cookies, (12 gingerbread men, 24 slightly smaller shapes).  They are safely packed in an airtight tin can, wrapped in Saran and foil in the freezer to be decorated next Sunday.  I highly recommend this perfect Gingerbread Cookie recipe.  

I just made a recipe for something like molasses but I had to make half of  what it called for it  to equal what this recipe called for. Here is the link if you still need a substitute.    https://www.thespruceeats.com/molasses-substitute-1388891

I made these cookies for Christmas this year and gave them out to family.
They were fantastic.  Followed the recipe almost exactly using the weights given.
The only change I made was instead of nutmeg, I used allspice.
Dough was easy to work with and kept its shape well when baking.
I'll be making these again next year!

https://www.youtube.com/watch?v=tK_mc6k17W8

These Gingerbread Cookies are soft, chewy and full of spices and molasses! They are simple to make and perfect for decorating!

Recipe: https://www.lifeloveandsugar.com/best-gingerbread-cookies/

Classic gingerbread cookies with royal icing are soft and chewy in the centre but crisp on the edges. Add these festive cookies to your holiday baking list. 

cups all-purpose flour

teaspoon baking soda

teaspoons ground ginger

teaspoon all spice

teaspoon salt

unsalted butter, softened

cup brown sugar, packed

cup molasses

teaspoon vanilla extract

cup confectioners' sugar

meringue powder

tablespoon water

In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside.

In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in eggs, molasses, and vanilla, and beat until just combined. Gradually add in the dry ingredients and beat on low speed until just combined. The dough should easily form into a ball. If it is too dry and crumbly, add a tablespoon of water.

Divide the dough in half, and form each into a ball. Gently flatten each ball into a 1-inch thick disc and wrap tightly with plastic cling wrap. Chill in the refrigerator for at least 3 hours, up to overnight.

Preheat oven to 350 F. Line 2 half sheet baking pans with silicone baking mats or parchment paper.

Take one dough disc out of the refrigerator at a time, and place on a lightly floured surface (If the dough was chilled overnight, let it sit on the kitchen counter for about 15-20 minutes to soften up before rolling). Lightly flour a rolling pin, and roll the dough out to 1/4-inch thick. Use a 5-inch gingerbread man cookie cutter and/or other Christmas cookie cutters to cut out the cookies. Transfer the cookies to the lined baking sheet. You will have to use two sheet pans or do this in batches. Refrigerate the dough or cut out cookies if you are not working with them or are waiting for them to go into the oven. 

Bake for 8-10 minutes, until the cookies are crisp on the edges. Remove from the oven and allow them to cool in the pan for 5 minutes. Then, transfer to a wire cooling rack and cool completely.

Whisking together confectioners' sugar and meringue powder. Add vanilla extract and water and beat with an electric hand mixer on medium-high speed until smooth. If the icing is too thin, add some more sugar. If it is too thick, add more water, a teaspoon at a time.

Transfer the icing into a piping bag with a fine round tip (Wilton #2 round tip) and pipe the icing onto the cookies.

If storing these cookies, allow the icing to set and harden before stacking the cookies on top of each other, at least 3 hours, preferably overnight. This will prevent the icing from smudging before it's set.

Make the Royal Icing:

Soft &amp; Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar. &nbsp;The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!

Soft &amp; Chewy Gingerbread Men Cookies

salted butter ((227 grams))

brown sugar ((200 grams))

molasses ((340 grams))

all-purpose flour ((625 grams))

salt

allspice

sugar

vanilla extract

corn syrup

2-3 Tablespoons water, (room temperature)

Gel or liquid Food coloring (optional)

In the bowl of a stand mixer, cream together butter and brown sugar for 1-2 minutes until creamy and smooth.

Add the molasses (it helps to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the bottom and sides of the bowl.

Add flour, salt, baking soda, and spices. Mix until completely combined.

Transfer the gingerbread cookie dough onto a large piece of plastic wrap and shape it into a disc. Wrap it up tightly in the plastic wrap and let it chill in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Roll out the gingerbread cookie dough on a floured surface to about 1/4&quot; thickness. I always find I need to be generous with the flour so the cookies don&#39;t stick to the counter or the rolling pin. Don&#39;t worry about the cookies looking dusted with flour. It will be absorbed into the dough as the cookies get rolled out. Cut into desired shapes with cookie cutters.

Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie. They don&#39;t spread much, but they will puff slightly and you don&#39;t want them touching while they bake.

Bake for 9-11 minutes until they just start to look set, but do not overbake or they won&#39;t stay soft. Let cool for 5-10 minutes on the pan before transferring the cookies to wire cooling racks to cool completely. Frost or decorate when cool with royal icing.

In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup and 2 tablespoons of the water until smooth. The icing should be thick but you should still be able to drizzle it into the bowl and it should melt in on itself within 1-3 seconds. If it is TOO thick, whisk in another 1/2 tablespoon of water at a time to get the desired consistency. If you go too far and the icing is too runny, whisk in two additional tablespoons of powdered sugar at a time.

If desired, you can separate your icing to different small bowls at this point and add food coloring, then transfer to piping bags with small decorating tips.

Pipe eyes, a mouth, buttons, or other decorations on the cooled gingerbread cookies, then let them sit out for 3-4 hours for the icing to harden before storing in an airtight container for up to 7 days.

Easy Royal Icing

https://www.youtube.com/watch?v=HmkSjfx0QQI

Soft & Chewy Gingerbread Men Cookies are perfectly spiced with molasses, cinnamon, ginger and other warm spices, and sweetened with brown sugar. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

There is nothing like a homemade #gingerbread #cookies for #Christmas! These ones are soft, chewy, and perfectly spiced for the holidays! The best way to spread Christmas cheer might be singing out loud for all to hear, but these cute little fellas come in a close second!

RECIPE: https://houseofnasheats.com/soft-chewy-gingerbread-men-cookies/

Gingerbread Cookies:
1 cup butter
1 cup brown sugar
1 cup molasses
1 egg
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Easy Royal Icing:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon light corn syrup
2-3 tablespoons room temperature water
Pinch of salt
Gel or liquid Food coloring (optional)

See blog post (linked above) or video for details on how to make these gingerbread men cookies!

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How to Make Gingerbread Cookies

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies.

Gingerbread Cookie Recipe

flour

tsps McCormick® Ginger, Ground

tsp McCormick® Cinnamon, Ground

tsp McCormick® Nutmeg, Ground

(1 1/2 sticks) butter

tsp McCormick® Pure Vanilla Extract

step 1

 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

step 2

 Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

step 3

 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

step 4

Love gingerbread treats? Try these other tasty recipes: Gingerbread Whoopie Pies or .https://www.mccormick.com/recipes/dessert/white-chocolate-kissed-gingerbread-cookies">White Chocolate Kissed Gingerbread Cookies.

Top 7 gingerbread men cookies recipes from across the web

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Gingerbread Cookie Recipe

Top 7 gingerbread men cookies recipes from across the web

The most viewed gingerbread men cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Cookies

Best Gingerbread Cookies

Best Gingerbread Cookies

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Soft &amp; Chewy Gingerbread Men Co...

Gingerbread Cookie Recipe

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