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Home Christmas

Gingerbread Men

By:Nagi
Published:27 Nov '20Updated:10 Jan '21
135 Comments
Recipe v Video v Dozer v

Gingerbread Men! The ultimate Christmas cookie, is it not??

Gingerbread Men propped up on a mini Christmas tree

Gingerbread Men

Is it too early to get into Christmas baking? I think not.

And is there any cookie more Christmas-y than Gingerbread Men? I KNOW not! Smells like Christmas, tastes like Christmas, looks like Christmas!

You’ll love these Gingerbread Men. You can actually really taste the ginger and spice flavour. They are lovely and moist inside, and you can make the dough months in advance – super handy to bake up fresh when the necessity arises!

Pile of Gingerbread Men
Cutting out Gingerbread Men

What you need for Gingerbread Men

Here’s what you need to make these little Christmas Gingerbread Men!

Ingredients in Gingerbread Men

Just some notes on a few of the ingredients:

  • Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough’s shape. Golden syrup makes a great sub, or treacle. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!). Maple syrup is no good, it’s too thin.
  • Brown sugar – I’ve used ordinary brown sugar here. Light brown sugar results in a slightly lighter colour gingerbread and dark brown sugar can also be used which yields a richer, deeper brown colour. All are tasty!
  • Softened butter – If you want specifics: 17°C/63°F is ideal. It should be malleable but should not make your fingers shiny with grease when you poke it. Your finger should basically be clean. The texture is important: If it’s too soft, this will compromise your cookie dough!
  • Large egg – This is an egg that is 55-60g / 2oz, labelled as “large eggs” on the carton (it’s standardised). Make sure it’s at room temperature. Fridge cold eggs won’t blend in well (and also could cool the butter).
  • Spices:
    • Ground ginger, of course. We are making GINGERbread men, after all!
    • Mixed Spice is a store bought blend of spices used holiday dishes that gives Gingerbread Men more layers of flavour. Using just ginger and cinnamon as many recipes do is just too one dimensional! Smells of Christmas, hails from Britain, common in Australia but if you can’t find it where you are, don’t worry – it’s easy to make up your own using standard spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (in recipe notes, and don’t worry if you’re missing one or two); and
    • Cloves are optional but add a nice hit of spice and warmth to the dough.

How to make Gingerbread Men

Gingerbread Men are made using a soft, generously-spiced cookie dough. It’s rolled out then a Gingerbread Men cookie cutter is used to cut the shapes out. Of course, it doesn’t have to be a Gingerbread Man – you can make any shape you want!

Making the Gingerbread Cookie Dough

How to make Gingerbread Men
  1. Cream the butter and sugar, then add egg and vanilla. You can use a stand mixer or a handheld beater, as I have done;
  2. Beat in the molasses – it will change the colour to a deep golden brown colour;
  3. Beat in the dry ingredients in 4 equal batches. Adding them gradually helps them incorporate more easily; and
  4. The dough will be soft and sticky – kind of like clay – and should stick together when you press it together.

Cutting Gingerbread Men Shapes

How to make Gingerbread Men
  1. The dough is quite soft and sticky so refrigerate it to firm it up. Do so for at least 2 hours, but you can leave it in the fridge for up to 5 days, or even freeze it for 3 months!
  2. Cut the dough in half so you have one half to work with while you return the other half to the fridge to keep it cold.
  3. Roll the dough out between two sheets of baking paper / parchment paper;
  4. Cut out Gingerbread Men shapes. My cutter is 11cm/4.5″ long. Press down firmly to cut all the way through so they lift out cleanly (though if you have scrappy edges, you can just tidy them up easily on the baking tray).

Gingerbread Dough Rolling Tips

Gingerbread dough is quite soft and sticky which is what makes the cookies moist instead of dry inside. Refrigeration makes the dough easier to work with. At any point during the roll/cutting process, you can stop and refrigerate it to make it easier to work with (be sure to cover dough with cling wrap).

Rolling out between paper is easiest. Try to minimise use of dusting flour otherwise you will have white dust on the cooked gingerbread.

When rolling, paper on underside tends to wrinkle as dough spreads out (which blemishes dough surface), so flip dough, peel off wrinkled paper then put it back on, smoothing out wrinkles.

Transferring and Baking

How to make Gingerbread Men
  1. Peel off excess dough from around the Gingerbread Men;
  2. Transfer shapes to a baking tray using a palette knife or large kitchen knife. Something long and thin is best to minimise ruining the shape!
  3. Place on a baking paper/parchment-lined tray, adjust the shapes and tidy up the edges if needed (I use a butter knife – just press on the scruffy edges to make them neat); and
  4. Bake for 12 minutes for light golden and mostly soft (though slightly crisp on edges), or 14 minutes for deeper golden and crisp. The gingerbread men will be soft out of the oven but will firm up as they cool. Note however even crisp gingerbread men soften the next day. I’m yet to discover the secret to keep Gingerbread Men crispy (other than using a drier dough but that just makes dry Gingerbread Men!).
Freshly cooked Gingerbread Men ready to be decorated

Crispy vs Soft?

If you want a softer cookie with the signature golden colour (pictured – my pick!), stick to 12 minutes bake time. For a crispy cookie with more colour, bake 14 minutes. For the latter, the cookies will be soft straight from the oven, but will harden upon cooling. Note however, even crispy cookies go soft the next day. They just won’t stay firm, sadly!

This recipe makes 20 Gingerbread Men using a cutter that’s 11cm / 4.5″ tall. I use 3 baking trays because the flow of this recipe works nicely to fill and bake one tray at a time.

3 trays of freshly cooked Gingerbread Men

Decorating the Gingerbread Men

The best icing to use to decorating Gingerbread Men is Royal Icing. It’s suitable for piping intricate designs which means it’s perfect for putting smiley faces on our Gingerbread Men, giving them decorative pants / skirts / shorts and gluing on belly buttons etc.

Also, this icing sets hard and so won’t soften the Gingerbread Men.

How to decorate Gingerbread Men
Hand holding Gingerbread Men

You can get as fancy as you want with your decorations! The way I’ve piped the icing across the arms and waist in a zig-zag is a pretty classic way of decorating Gingerbread Men.

I use mini M&M’s and silver balls for the buttons.

And yes, I did give him a smiley face. Nobody wants to eat a grumpy Gingerbread Man! 😂 And even through this toughest of years we can all find some reason to smile, right? – Nagi x


Watch how to make it

This goes down as the cutest recipe video I’ve made all year!!!

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Gingerbread Men propped up on a mini Christmas tree

Gingerbread Men

Author: Nagi
Prep: 30 mins
Cook: 40 mins
Christmas, Cookies
Western
4.86 from 21 votes
Servings18 – 20 gingerbread (depending on cutter size)
Tap or hover to scale
Print
Recipe video above. Classic gingerbread men! I love these because you can actually taste the spices. Smells like Christmas when they're baking!
TOP TIP: The dough is quite sticky to work with (but sticky dough = moist cookie!). The trick is to make sure it's cold – so if it gets too sticky, return to refrigerator for a bit at anytime during roll out/cutting process.

Ingredients

Dry Ingredients:

  • 3 cups flour , plain/all purpose
  • 3 tsp baking powder
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice (Note 1)
  • 1/4 tsp ground cloves (Note 2)

Wet Ingredients:

  • 85g / 5 1/2 tbsp unsalted butter , softened (Note 3)
  • 3/4 cup brown sugar (Note 4 re: light or dark brown)
  • 1 large egg , at room temperature (Note 5)
  • 2 tsp vanilla extract
  • 1/2 cup molasses, light / true (NOT blackstrap)(Note 6)

Instructions

  • Whisk Dry Ingredients on one bowl.
  • Cream butter & sugar – In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy.
  • Egg & vanilla – Add the egg and vanilla, then mix on speed 5 until combined (~30 sec).
  • Molasses – Add the molasses, mix for 1 minute using speed 2.
  • Gradually add dry ingredients – Add 1/4 of the Dry ingredients, then mix until you can't see flour (start on speed 1 to stop flour flying everywhere!). Repeat until all Dry ingredients are mixed in, then mix for further 15 seconds. Dough should be soft and a bit sticky – see video for texture.
  • Refrigerate – Pat dough into a disc shape, wrap in the cling wrap and refrigerate for at least 2 hours or until firm. (Can refrigerate 5 days or freeze 3 months).
  • Preheat the oven to 375°F/190°C (170°C fan) and set a shelf in the middle. Line 3 x baking trays with parchment/baking paper.
  • Take the dough out of the refrigerator and cut into half. Wrap half and return to the fridge.
  • Roll out (Note 7)- Sprinkle a sheet of baking paper very lightly with flour. Place dough on top, sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out until 4mm / 1/6" thick using a rolling pin. As you work, flip and if paper is wrinkling, peel it off then put if back on, smoothing out wrinkles.
  • Cut out shapes (Note 8) – Use a gingerbread cookie cutter to cut out gingerbread men shapes, firmly pressing to cut all the way through. If the dough sticks to the cutter, dip it into flour.
  • Transfer – Use a palette knife (or large knife) to transfer shapes onto baking sheet. Place 6 on the first sheet. Tidy edges if necessary using a butter knife.
  • Bake Tray 1 – Bake for 12 minutes (for classic light golden) or 14 minutes (dark golden and crisp). Then remove and cool fully on tray.
  • Repeat – Meanwhile, gather scraps of dough, press together then roll out again. If dough is sticky, return to refrigerator and work on the other half of the dough instead. Repeat rolling out and cutting out. You should have 18 to 20 gingerbread men in total (depending on cutter size)
  • Trays 2 & 3 – Fill and bake 2nd and 3rd tray with gingerbread men, 6 to 8 on each tray. I find the workflow that works best is baking one tray at a time ie. roll/cut-out/fill/bake one tray while you prepare the next.
  • Decorate – Fully cool on trays, then decorate! Use a half batch of this Royal Icing recipe to pipe and stick on decorations (sets hard and doesn't soak into cookies). The recipe makes more than you need, but it's impractical to make less. So freeze leftovers in fully sealed piping bag for future use.

Recipe Notes:

Speeds are for handheld beater or stand mixer ranging from 1 to 10. Low = speed 2; Medium = speed 5; Medium-high = speed 7; High = speed 9 to 10.
1. Mixed Spice is a store-bought blend of spices used in a lot of holiday dishes, and it gives Gingerbread Men that really amazing special Christmas touch. Smells of Christmas! Standard spice in the UK and Australia, but if you can’t find it, here’s how to make it:
  • 1/4 tsp each cinnamon and all spice
  • 1/8 tsp each nutmeg, cloves, ginger and coriander
If you’re missing one or two of the above, don’t fret, just skip it and replace with the same amount of ginger powder. So many spices going on in these cookies anyway, you won’t miss it! 
2. Cloves are optional but add a nice hit of spice and warmth to the dough.
3. Softened butter – Technically 17C/63F. It should be malleable but should not make your fingers shiny with grease when you touch it. If it’s too soft, this will compromise your cookie dough results!
4. Brown sugar – I’ve used ordinary brown sugar here. Light brown sugar results in a slightly lighter colour gingerbread and dark brown sugar can also be used which yields a richer, deeper brown colour.
5. Large egg – This is a 55-60g / 2oz egg, labelled as “large eggs” on the carton. Make sure it’s at room temperature – fridge cold eggs won’t blend in well (and might cool the butter – not good).
6. Molasses – Essential for that rich, caramel gingerbread flavour! Golden syrup makes a great sub, or treacle. Honey will also work, but cookie will spread a touch more, not be quite the same deep golden colour and not have the same rich flavour (still very, very good!).
Maple syrup is too thin and will lose its flavour. Molasses sugar cannot be substituted either.
7. Rolling tips – Gingerbread dough is quite soft and sticky, which is what makes the cookies moist instead of dry inside. Refrigeration makes the dough easier to work with. So at any point during roll/cutting process, you can stop and refrigerate to make it easier to work with (be sure to cover dough with cling wrap).
Rolling out between baking/parchment paper is easiest. Do not use too much flour otherwise you will have white dust on the cooked gingerbread.
When rolling, paper on the underside wrinkles as dough spreads out (which blemishes dough surface), so flip dough, peel off wrinkled paper then put it back on, smoothing out wrinkles.
8. Gingerbread man cutter I used is 11cm / 4.5″ long. My favourite shape which I only have is plastic which unfortunately doesn’t cut as well. Metal ones I’ve found may cut better but the shape isn’t as nice!
9. Crunchy vs soft – If you want a softer cookie with the signature golden colour (pictured), stick to 12 minutes cook time. For a crunchier cookie with more colour, bake 14 minutes. The cookies will be soft straight from the oven, but will harden upon cooling. Note however, crispy cookies go soft the next day. They just won’t stay firm!
10. Different measures in different countries – Tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be more exact.
This cookie recipe as written works no matter what country you are in EXCEPT Japan (please use weights provided if you’re in Japan!). I’ve made it mixing up US and Australian cups (between which you see the greatest common size variance) and it came out the same. In fact, that is why the butter is 5.5 tbsp instead of 6 tbsp which 85g concisely converts to!
11. Storage – These cookies last for 1 week in a tightly-sealed airtight container.  Actually, I just ate one that was two weeks old and it was a bit dry but still delicious – no one would complain! The recommended icing for Gingerbread Men will not soften cookies.
Dough – You can refrigerate the dough for up to 5 days or even freeze for up to 3 months. Thaw in fridge then use per recipe.
12. Nutrition per Gingerbread Man, assuming 20 (excluding icing).

Nutrition Information:

Calories: 181cal (9%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 20mg (7%)Sodium: 11mgPotassium: 263mg (8%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 139IU (3%)Calcium: 72mg (7%)Iron: 2mg (11%)
Keywords: gingerbread cookies, gingerbread men
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

You wear an elf hat for a photo, I’ll give you a Gingerbread doughnut …. pretty good deal, if you ask me!

Dozer gingerbread men doughnuts
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135 Comments

  1. Michelle says

    January 10, 2021 at 4:22 pm

    Hi! Just following some of the other comments, made these yesterday and my dough came out dry as well (but tasted fine). I used the metric/weight conversion and only conclusion is this website says 450g flour and I cross-checked with your Instagram post that says 300g?

    Reply
    • Nagi says

      January 11, 2021 at 2:00 pm

      Hi Michelle, 450g as per the recipe is correct – 150g per cup ( x 3 cups). What type of flour were you using? Did it resemble the texture like in the video? N x

      Reply
      • Michelle says

        January 11, 2021 at 9:29 pm

        Hi Nagi, thanks for your reply!
        I’m not living in Aus at the moment.. I use the British brand “Homepride” all-purpose flour. Wouldn’t have thought it would affect as not had issues with anything else?
        My dough was not like the video, was dry and could still see white flour. I handled it (to maybe melt the butter/sugar) and got it to just stick together. Was fine though, no complaints from the guinea pigs!

        Reply
  2. Thays says

    December 29, 2020 at 4:17 pm

    5 stars
    These cookies are AMAZING. So tasty and easy to make!! Thanks for sharing!

    Reply
  3. Mary says

    December 27, 2020 at 3:46 am

    3 stars
    First I want to say that your site is the first I go to for recipes. I’ve made many of them with outstanding success.
    Which is why I tried your gingerbread men. I followed the recipe completely. My men were not very tasty, so I decided to check out other gingerbread recipes and found that of the ten or so I looked at, none had baking powder in them — only baking soda. Did you intend to include baking powder in your recipe? 😞

    Reply
    • Nagi says

      January 10, 2021 at 8:12 pm

      Hi Mary! I’m sorry you didn’t think they were tasty, I would have thought all those spices and the molasses packs them full of Christmassy flavour! The baking powder is the rising agent, it works just like baking soda but it’s not as strong so I find it makes the cookies rise more evenly. 🙂 So it would not have affected flavour. Is there a chance you were using old spices? The flavour of spices fades with time 🙂 N x

      Reply
  4. Sumi Shan says

    December 25, 2020 at 9:12 pm

    Thank you for sharing your recipe. It turned out good. Tastes good too❤

    Reply
  5. Cheryl says

    December 25, 2020 at 6:48 am

    5 stars
    Kids absolutely loved these cookies. We are getting ready to icing them.

    Reply
  6. Lemon says

    December 24, 2020 at 11:20 pm

    These are delicious 🤤

    Reply
  7. Mardi C says

    December 24, 2020 at 2:41 pm

    5 stars
    Yum yum and yum
    So easy and tastes exactly like Christmas
    I’ve made 3 batches of these little tasty biscuits and they go quicker than I can make them
    Definitely a winner

    Reply
  8. Lauren says

    December 23, 2020 at 9:23 pm

    Another winner of a recipe! I’m an avid baker, but first time I’ve done gingerbread and it turned out really well! Just curious about the icing. I did mine exactly like yours, so very little icing on each cookie. Just curious about the raw egg white and hot Brisbane weather! I ended up putting them in a container in the fridge (which is obviously not ideal, but also don’t need food poisoning for Christmas lol). Thoughts?

    Reply
    • Nagi says

      December 24, 2020 at 12:15 pm

      I don’t know anyone that got sick from a gingerbread cookie Lauren! But you’re right – there may be a small risk (but not from storage, it would be form eating the egg white whether is was stored in the fridge or not). You want to keep cookies in an airtight container on the bench and always use pasteurised eggs to avoid any risk of salmonella 🙂 N x

      Reply
  9. Claudia says

    December 23, 2020 at 9:55 am

    Hi! My dough came out crumbly…can it be fixed or should u start over?

    Reply
    • Nagi says

      December 23, 2020 at 2:52 pm

      Hi Claudia, it should actually be quite sticky! Is there a chance you mismeasured something? N x

      Reply
  10. Nance says

    December 22, 2020 at 1:46 pm

    We had fun trying this recipe. But the gingerbread turned out hard. Was it coz we used golden syrup instead of molasses? Any way to rescue the remaining dough in the fridge?
    G hi

    Reply
  11. Andi says

    December 21, 2020 at 7:37 am

    4 stars
    I have long been in love with your recipes and various posts. However we made these gingerbread men yesterday for Xmas gifts and I was disappointed that they had a strong baking powder aftertaste. Otherwise they worked well

    Reply
    • Nagi says

      December 21, 2020 at 1:22 pm

      Hi Andi, with all the spices in there and the small amount of baking powder, you shouldn’t be able to taste it. You used baking powder and not baking soda didn’t you? N x

      Reply
      • Andi says

        December 22, 2020 at 5:22 pm

        Thx – Yes I did use baking powder and not bicarbonate soda but maybe I’m just sensitive to that flavour and others won’t notice.

        Reply
  12. Rachel says

    December 20, 2020 at 7:11 am

    Can anyone tell me what these taste like? Are they more on the spicier side? I really like that in my gingerbread and was hoping that this would be good.

    Reply
  13. Stephie says

    December 18, 2020 at 10:39 pm

    I made these over three days while my baby was sleeping.
    Day 1 – dough
    Day 2 – roll, cut and bake
    Day 3 – decorating.
    I used white spelt flour and the 12 minute bake was perfect. YUM! Thanks and happy Christmas!

    Reply
  14. Claudia Feilich says

    December 17, 2020 at 6:19 pm

    Great tasting gingerbread men but why did mine come out the oven with cracks in them

    Reply
    • Nagi says

      December 18, 2020 at 12:04 pm

      Hi Claudia, sorry you had issues here – this could be from a number of reasons, if you used too much flour to roll them out, if your oven is too hot, or if they rose too much. N x

      Reply
  15. Ellie says

    December 15, 2020 at 10:38 pm

    Hi Nagi, I know someone asked about substituting the baking powder and you mentioned baking soda AND cream of tartar. Do I need both to substitute the 3 tsp of baking powder? All I have is baking soda? 🙂

    Reply
    • Nagi says

      December 16, 2020 at 8:35 am

      Hi Ellie, it’s because baking soda reacts differently so as mentioned in the other comment, you’ll need 3/4 teaspoon baking soda and 1 3/4 teaspoon cream of tartar to get the same effect as baking powder – N x

      Reply
      • Ellie says

        December 16, 2020 at 11:09 am

        Thanks for replying so quickly Nagi! Also a massive fan of your Pad See Ew 🙂

        Reply
      • Jennifer Ciminiello says

        December 24, 2020 at 2:27 am

        Hi Nagi, I am making this in the UK and using golden syrup as a sub. Is it still 180g even if not molasses? Thanks, jen

        Reply
  16. Tiana says

    December 14, 2020 at 12:53 pm

    5 stars
    These are so great! The flavours of these cookies are absolutely heavenly. Thank you Nagi, as always

    Reply
  17. PETA says

    December 13, 2020 at 2:04 pm

    5 stars
    Definitely the best flavoured gingerbread I have made. I agree that the Molases is the difference – Golden syrup does not cut it.
    Highly recommend 12mins for cooking time. I cooked extra time and they came out hard.
    Will be making these again in two days time for more xmas give-away gifts. 🙂 Merry Xmas everyone.

    Reply
  18. Jan Rhoades says

    December 12, 2020 at 3:36 pm

    Hi Nagi. I don’t have molasses but a jar of treacle. Will this work just as well? I can easily buy molasses if I have to

    Reply
  19. kaz says

    December 12, 2020 at 5:07 am

    Hi Nagi, I am going to make gingerbread man cookies with my daughter this coming weekend. I have a question. When you say 1 Tablespoon in your recipe, do you use Australian measuring spoon (20ml) or American/UK (15ml)? I read this page (https://www.recipetineats.com/nagi-recipetin-eats/) but I wasn’t sure which one you use. Thanks, and Happy Holidays from Canada.

    Oh BTW I am making your Chicken Souvlaki with Tzatziki for dinner – can’t wait!

    Is your name Nagi a short version of Nagisa?? Just curious 🙂

    Reply
    • Nagi says

      December 12, 2020 at 3:14 pm

      Hi Kaz, yes it’s short for Nagisa! 🙂 I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference. – N x

      Reply
  20. Xen says

    December 12, 2020 at 12:31 am

    Hi Nagi, Can I substitute baking powder with 1/4 of the amount with baking soda instead? Thanks!

    Reply
    • Nagi says

      December 12, 2020 at 3:21 pm

      Hi Xen, you can sub the 3 teaspoons of baking powder with 3/4 teaspoon baking soda and 1 3/4 teaspoon cream of tartar to get the same effect – N x

      Reply
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