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Soft & Chewy Gingerbread Men Cookies

These Soft & Chewy Gingerbread Men Cookies are spiced, tender, and perfect for decorating. They maintain a soft center with a crisp edge, making them a classic holiday favorite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3 1/4 cups all-purpose flour (plus more for rolling out the dough) Make sure to have extra for rolling.
  • 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) Make sure butter is softened.
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup molasses
  • 1 large egg (room temperature) This helps it blend better.
For the royal icing
  • 2 1/2 cups powdered sugar
  • 4 tablespoons warm water Use as needed for consistency.
  • 2 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
For decoration
  • none Sprinkles of your choice To decorate the cookies.

Method
 

Preparation of Cookies
  1. In a large bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and light brown sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the molasses and egg until fully incorporated.
  4. Gradually add the dry ingredients to the wet mixture and mix on low until a soft dough forms. Do not overmix.
  5. 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.
Baking
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Making Royal Icing
  1. In a medium bowl, combine 2 1/2 cups powdered sugar and 2 tablespoons meringue powder.
  2. Add 3 tablespoons warm water and 1/2 teaspoon cream of tartar; beat until smooth.
  3. Add the remaining 1 tablespoon warm water as needed to reach piping consistency.
  4. Transfer icing to piping bags or resealable bags with a small corner snipped. Pipe outlines first, then flood interiors.
  5. Decorate with sprinkles while icing is wet. Let decorated cookies dry completely for several hours or overnight before stacking.

Notes

Chill the dough for easier rolling and to maintain shape. Don’t overbake the cookies; remove them when edges are set but centers still soft. Use a room-temperature egg for better blending. For quicker decorating, prepare multiple icing colors in advance.