why make this recipe
These Soft & Chewy Gingerbread Men Cookies are a classic holiday favorite: spiced, tender, and easy to cut into fun shapes. They keep a soft center while holding a crisp edge — perfect for decorating with royal icing and sprinkles. If you enjoy making cookies that are both nostalgic and crowd-pleasing, this recipe delivers every time.
introduction
Soft & Chewy Gingerbread Men Cookies combine warm spices, rich molasses, and a tender crumb that stays soft for days. They’re ideal for cookie swaps, decorating parties, or a cozy afternoon baking with family. If you like trying variations on holiday cookies, you might also enjoy this soft cherry chocolate chip cookies recipe as another chewy treat to bake.
how to make Soft & Chewy Gingerbread Men Cookies
Make the dough, chill it, roll and cut into gingerbread men, bake until set, then decorate with royal icing and sprinkles. The key to softness is not overbaking and using the right ratio of brown sugar and molasses. Chill the dough briefly so the shapes stay crisp, and pipe the icing once the cookies are completely cool.
Ingredients :
- 3 1/4 cups all-purpose flour (plus more for rolling out the dough)
- 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 (1 1/2 sticks)
- 3/4 cup light brown sugar (packed)
- 1/2 cup molasses
- 1 large egg (room temperature)
- 2 1/2 cups powdered sugar
- 4 tablespoons warm water
- 2 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- Sprinkles of your choice
Directions :
For the cookies
- In a large bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and light brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the molasses and egg until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix on low until a soft dough forms. Do not overmix.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour (or up to overnight) to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to about 1/4-inch thickness. Cut into gingerbread men shapes and transfer to prepared baking sheets, spacing 1–2 inches apart.
- Bake for 8–10 minutes, or until edges are set but centers remain soft. Baking times vary by oven and cookie size — err on the shorter side for chewier cookies.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
For the royal icing
- In a medium bowl, combine 2 1/2 cups powdered sugar and 2 tablespoons meringue powder.
- Add 3 tablespoons warm water and 1/2 teaspoon cream of tartar; beat until smooth. Add the remaining 1 tablespoon warm water as needed to reach piping consistency (thicker for outlines, slightly thinner for flooding).
- Transfer icing to piping bags or resealable bags with a small corner snipped. Pipe outlines first, then flood interiors; use a toothpick to spread icing into corners if needed.
- Decorate with sprinkles while icing is wet. Let decorated cookies dry completely for several hours or overnight before stacking.
how to serve Soft & Chewy Gingerbread Men Cookies
Arrange on a festive platter with other holiday cookies or serve alongside hot cocoa, spiced cider, or tea. They make charming edible gifts when wrapped in cellophane or packed in tins.
how to store Soft & Chewy Gingerbread Men Cookies
Store completely cooled and fully decorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, layer with parchment paper and freeze for up to 3 months; thaw at room temperature before serving.
tips to make Soft & Chewy Gingerbread Men Cookies
- Chill the dough: cold dough is easier to roll and holds shape better while cutting.
- Don’t overbake: remove cookies when edges are set but centers still soft to keep them chewy.
- Use room-temperature egg: it blends more evenly into the dough for consistent texture.
- Adjust icing consistency: thicker for crisp lines, thinner for filling. Test on a spare cookie.
- To speed decorating, prepare multiple colors of icing ahead and pipe directly from piping bags.
variation (if any)
- Spiced variety: add a pinch of cardamom or allspice for extra warmth.
- Soft molasses bars: skip cutting shapes and bake as 9×13 bars for an easier, sliceable treat.
- Gingerbread sandwich cookies: spread a thin layer of cream cheese frosting between two cookies for a decadent twist.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — dough can be chilled overnight or frozen for up to 1 month. Thaw in the refrigerator before rolling.
Q: My cookies spread too much — what went wrong?
A: Dough was likely too warm. Chill longer, and make sure to use properly measured flour.
Q: How do I keep the cookies soft for longer?
A: Store with a slice of bread in the container; the cookies will draw moisture from the bread and stay softer.
Conclusion
For a full reference and an additional trusted take on this classic, see Soft & Chewy Gingerbread Men Cookies – Mom Loves Baking.
Soft & Chewy Gingerbread Men Cookies
Ingredients
Method
- In a large bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and light brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the molasses and egg until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix on low until a soft dough forms. Do not overmix.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour (or up to overnight) to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to about 1/4-inch thickness. Cut into gingerbread men shapes and transfer to prepared baking sheets, spacing 1–2 inches apart.
- Bake for 8–10 minutes, or until edges are set but centers remain soft. Baking times vary by oven and cookie size — err on the shorter side for chewier cookies.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- In a medium bowl, combine 2 1/2 cups powdered sugar and 2 tablespoons meringue powder.
- Add 3 tablespoons warm water and 1/2 teaspoon cream of tartar; beat until smooth.
- Add the remaining 1 tablespoon warm water as needed to reach piping consistency.
- Transfer icing to piping bags or resealable bags with a small corner snipped. Pipe outlines first, then flood interiors.
- Decorate with sprinkles while icing is wet. Let decorated cookies dry completely for several hours or overnight before stacking.
