Every Christmas my kids beg me to make these adorable Gingerbread Man Cookies! They have so much fun decorating them, while I have a hard time resisting them!
Their soft and chewy texture literally melts in your mouth like butter, while warm holiday spices leave you craving for more - and more and more!
Brown sugar and molasses give these Christmas cookies a deliciously rich flavor with the perfect amount of sweetness. You will want to save this holiday dessert recipe to make year after year - it's that good!
Now to the fun part - decorating! I don't know about your kids, but mine are a little on the impatient side. That's why I use an easy icing recipe that I can whip up in a hurry to get those little hands busy.
Fun icing smiles, bowties, and squiggles make these gingerbread cookies come to life, while little candies and colorful sprinkles double the fun - and the mess!
If you love holiday baking as much as I do, you'll also want to try my Strawberry Linzer Cookies, Spiced Carrot Cake, and Homemade Cinnamon Rolls!
Don't forget my juicy Oven Baked Turkey, Soft Dinner Rolls, and Southern Cornbread Dressing to complete your holiday meal!
What are Gingerbread Men Cookies?
Simply put, they are human-shaped cookies made out of gingerbread. Here at our house, they are inspired by the classic children's book, The Gingerbread Man. If you've never read it, here's a quick recap:
There once was a lady who was baking man-shaped cookies when all of a sudden one came to life, jumped out of her oven, and ran away while being chased by several people and animals.
My kids love to watch the cookies while they bake in hopes that one will come to life. It hasn't happened yet, but the excitement never gets old!
Why You'll Love Them
- Based on a classic children's story
- Easy for kids to make
- Simple icing recipe
- So much fun to decorate
- Rich, delicious flavors
- Children love them!
- Fun, fun, fun!
What You'll Need
This recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)
For the cookies:
- Flour - Use all-purpose flour for this recipe and set aside extra for dusting your surface and rolling pin with.
- Brown sugar - for a chewy texture, rich flavor, coloring, and sweetness
- Granulated sugar - for extra sweetness
- Butter - unsalted and softened
- Egg - adds structure to the cookies
- Molasses - one of the key ingredients; "unsulphured" tastes the best
- Vanilla extract - Only use pure vanilla extract since imitation tends to have a chemical taste to it.
- Baking soda - Don't leave this out. It makes the cookies rise and gives them a soft and fluffy texture.
- Spices - ginger, cinnamon, and nutmeg for classic gingerbread flavor
- Salt - to balance out the sweetness
For the icing:
- Powdered sugar - sifted to prevent lumps in the icing
- Milk - any kind will work
- Pure Vanilla extract - for flavor
- Salt - to balance out the sweetness
How to Make Gingerbread Man Cookies
Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)
Start by creaming together the butter, molasses, and sugar with an electric handheld mixer or a stand mixer fitted with a paddle attachment.
Mix in the egg and vanilla extract. (The butter may separate and that's okay.)
In a separate bowl, whisk the flour, cinnamon, ginger, baking soda, nutmeg, and salt together.
With the mixer on low speed, slowly add the flour mixture to the butter mixture until combined.
Divide the cookie dough into 2 equal balls.
Pat each ball down into flat round disks, and then separately wrap them tightly in plastic wrap. Chill in the refrigerator for at least 2 hours or in the freezer for 30 minutes. (This stiffens the dough and makes it easier to work with.)
Once chilled, preheat the oven to 350°F and grease 2 baking sheets or line them with parchment paper.
Remove one dough disk from the refrigerator or freezer while the other one continues to chill. Place on a lightly floured surface and roll out until ¼-inch thick using a floured rolling pin.
Cut out the cookies using gingerbread man cookie cutters (mine were 3 ¼ inches long) and place them on the baking sheets 1 inch apart. Reroll dough scraps until all dough is shaped. Repeat this process with the other dough disk. (My dough made a total of 48 cookies.)
Bake on a center oven rack at 350°F for 8-10 minutes. Allow them to cool completely before decorating.
To make the icing: Whisk the powdered sugar, milk, vanilla extract, and salt together until smooth. (To check for the right consistency, take a spoonful of icing and allow it to drizzle back into the bowl. The icing should hold its shape for several seconds before dissolving back into the rest of the icing. If it dissolves too quickly, add more powdered sugar, a little at a time, until the desired consistency is reached.)
To decorate the cookies: Add a face and clothes to the gingerbread men using icing, candies, and sprinkles. Have fun and enjoy!
Equipment Recommended for this Recipe
- Electric mixer - Either a handheld or stand mixer. You can also make this cookie dough by hand - it will take longer but should turn out the same.
- Rolling pin - for rolling out the dough. Be sure to flour it before using since this is a sticky dough.
- Cookie cutter - in the shape of a gingerbread man. Mine is 3 ¼ inches long.
- Baking sheets - This recipe makes 48 cookies (3 ¼ inches long) and requires 2 baking sheets if you want to bake them all at the same time.
- Mixing bowls - small, medium, and large mixing bowls are used for this recipe
Storage Information
Place cookies in an airtight container or resealable bag and store them at room temperature for up to 1 week.
Make Ahead
Cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for 3 months. If freezing, thaw overnight in the refrigerator before using.
Top Tips
- Make sure you chill the dough according to the recipe. This will make it easier to work with.
- While rolling and cutting the dough, make sure you flour the surface and rolling pin to prevent the dough from sticking. If it becomes unmanageable, rechill the dough to make it firm again.
- Different-sized cookie cutters will make different amounts of cookies. For example, a small cookie cutter (around 3 inches long) will make about 48 cookies, while a large cookie cutter (around 5 inches long) will make about 24 cookies.
Other Recipes You'll Love!
- Easy Christmas Punch
- Ambrosia Salad
- Strawberry Fluff Salad
- Spiced Carrot Cake
- Fluffy Cinnamon Rolls
- Sugared Cranberries Recipe
- Strawberry Linzer Cookies
- Pumpkin Spice Cupcakes
- Homemade Pumpkin Pie
- Juicy Baked Turkey
- Southern Chicken and Dressing
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Be sure to check out my how-to video in the recipe card below!
Gingerbread Man Cookies
Recommended Equipment
- Gingerbread Man Cookie Cutter (mine is 3" long)
Ingredients
For the Cookies
- ¾ cup firmly packed brown sugar (light or dark)
- ¾ cup (1 ½ sticks) unsalted butter (softened)
- ⅓ cup molasses (unsulphured)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Icing
- 2 cups powdered sugar (sifted)
- 2-4 Tablespoons milk
- ½ teaspoon pure vanilla extract (optional)
- 1 pinch salt
- gel food coloring (optional)
Instructions
Make the Cookies
- Add brown sugar, softened butter, molasses, and granulated sugar to a large mixing bowl. Using either an electric handheld mixer or a stand mixer fitted with a paddle attachment, beat together on medium speed until completely combined and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Mix in the egg and vanilla extract. (The butter may separate and that's okay.)
- In a separate bowl, whisk the flour, cinnamon, ginger, baking soda, nutmeg, and salt together.
- With the mixer on low speed, slowly add the flour mixture to the butter mixture until combined.
- Divide cookie dough into 2 equal balls. Pat each ball down into flat round disks, and then separately wrap each disk tightly in plastic wrap. Chill in the refrigerator for at least 2 hours or in the freezer for 30 minutes. (This stiffens the dough and makes it easier to work with.)
- Once chilled, preheat the oven to 350°F and grease 2 baking sheets or line them with parchment paper.
- Remove one dough disk from the refrigerator or freezer while the other one continues to chill. Place on a lightly floured surface and roll out until ¼-inch thick using a floured rolling pin. Cut out the cookies using gingerbread man cookie cutters (mine were 3 ¼ inches long), then place them on the baking sheets 1 inch apart. Reroll dough scraps until all dough is shaped. Repeat this process with the other dough disk. (My dough made a total of 48 cookies.)
- Bake on a center oven rack at 350°F for 8-10 minutes.
- Allow cookies to cool completely before decorating.
Make the Icing
- Add powdered sugar, milk, vanilla extract, and salt to a medium-sized mixing bowl. Whisk together until smooth. (To check for the right consistency, take a spoonful of icing and allow it to drizzle back into the bowl. The icing should hold its shape for several seconds before dissolving back into the rest of the icing. If it dissolves too quickly, add more powdered sugar, a little at a time, until the desired consistency is reached.)
- Optional: For different colored icing, divide into separate bowls and color with gel food coloring.
- Add the icing to disposable piping bags, cutting a tiny snip off of the tips for piping. (You can also use Ziplock bags and cut a tiny snip off of one of the corners.) For children, twist the bags closed and secure with rubber bands.
Decorate the Cookies
- Add a face and clothes to the gingerbread men with icing, candies, and sprinkles. Have fun and enjoy!
Notes
- Storage: Place cookies in an airtight container or resealable bag and store at room temperature for up to 1 week.
- Make ahead: Cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. If freezing, thaw overnight in the refrigerator before using.
- Tips:
- While rolling and cutting the dough, make sure you flour the surface and the rolling pin to prevent the dough from sticking. If it becomes unmanageable, rechill the dough to make it firm again.
- Different-sized cookie cutters will make different amounts of cookies. For example, a small cookie cutter (around 3 inches long) will make about 48 cookies, while a large cookie cutter (around 5 inches long) will make about 24 cookies.
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Lisa kate
Can't wait to try this recipe!
Ranch Style Kitchen
I can’t wait for you to try it either! I hope you like these cookies! My family sure does!
Michelle
My kids absolutely LOVE these gingerbread cookies and look forward to decorating (and eating) them every year! Definitely a recipe worth saving!
Ranch Style Kitchen
Thank you so much! I'm so glad your kids enjoy them!
Cindy
I’m making these now and my dough seems flaky before refrigerating it. Is this normal and expected?
Ranch Style Kitchen
It should feel slightly sticky, but not flaky or crumbly. Try adding 1 tablespoon of milk to the dough and see if this helps.