Gingerbread Men! The ultimate Christmas cookie, is it not??
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!
What you need for Gingerbread Men
Here’s what you need to make these little Christmas 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
Cream the butter and sugar, then add egg and vanilla. You can use a stand mixer or a handheld beater, as I have done;
Beat in the molasses – it will change the colour to a deep golden brown colour;
Beat in the dry ingredients in 4 equal batches. Adding them gradually helps them incorporate more easily; and
The dough will be soft and sticky – kind of like clay – and should stick together when you press it together.
Cutting Gingerbread Men Shapes
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!
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.
Roll the dough out between two sheets of baking paper / parchment paper;
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
Peel off excess dough from around the Gingerbread Men;
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!
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
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!).
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.
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.
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
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:
- 1/4 tsp each cinnamon and all spice
- 1/8 tsp each nutmeg, cloves, ginger and coriander
Nutrition Information:
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!
Joyce Musolino says
Is this a trick?? I clicked on the link in your e-mail for Vietnamese chicken salad and ended up with gingerbread men!!
Nagi says
Keeping you on your toes Joyce! LOL – nope, just me making a mistake in the email links! Here’s the salad recipe -> https://www.recipetineats.com/vietnamese-chicken-salad/ N xx
Gabrielle Falk says
had another go. click on ‘vietnamese chicken’, and not ‘recipe’
Nagi says
Sorry Gabrielle!! Put the wrong link in the email 🙂 DUH! Here’s the recipe for the Vietnamese Chicken Salad -> https://www.recipetineats.com/vietnamese-chicken-salad/
LesleySA says
I was also looking for the Vietnamese chicken salad!
Maybe the Grinch krept in and stole it?! 🙁
Please publish it. TIA
Nagi says
Sorry! I had the wrong link in the email! Here it is – N x https://www.recipetineats.com/vietnamese-chicken-salad/
LesleySA says
Thanks for the speedy response. I did find it. I now look forward to making and eating it too👍😁
Emily says
Wondering what the difference is between blackstrap and non blackstrap molasses? Non blackstrap seems hard to find in NZ supermarkets. I noticed in one of your pulled pork recipes, you specifically stated not blackstrap and was just wondering about it?
Nagi says
Hi Emily, the flavour and texture is different with blackstrap molasses – it’s more bitter and not suitable for this recipe. N x
Tania Gunther says
Will these still turn out if I use Nuttelex instead of butter?
Nagi says
No sorry Tania, it will change the consistency of the dough unfortunately. N x
Rita says
Hi, I just made these with Nuttelex and substituted
the egg for 1/4 cup of apple sauce (for my vegan boy). They came out pretty dam good if I do say so myself.
I refrigerated the mixture overnight and cooked them on 180c for 8 minutes.
Thank you Nagi.
Kadin says
This is my go to website for recipes, have made about 4 or 5 things and all come out so perfectly. These ginger read were no different, the dough felt perfect and the baked cookies taste amazing. Now to go ice them
Nagi says
I’m so glad you love them Kadin, no doubt they won’t last long!! N x
Amanda says
Hi Nagi – has you tried these as drop cookies using a scoop rather than rolling?
Nagi says
Hi Amanda, these cookies need to be rolled out – similarly to a sugar cookie dough. N x
Sharon says
Live in the U.S. and looking forward to making these cookies this year. Never made/used royal icing. Could I get your recipe? Are all royal icings the same??
Nagi says
Hi Sharon – yes you can click the link mentioned and it will take you to my royal icing recipe 🙂 N x
Muna Kenny says
How cute! I always prefer homemade gingerbread men to the store-bought. These cookies came out perfect Nagi.
Nagi says
Homemade is so much better – and the smell of them cooking is just the best! N x
Geoffrey says
Your commentary and detailed tips make enable me to confidently prepare your excellent recipes. Thank you. And I love the adventures of Dozer.
The flavour of fresh ginger is sooo much better than powdered. What amount of grated ginger do you suggest? Will grated ginger affect the texture significantly?
Nagi says
Hi Geoffrey, thanks so much for the great feedback! Generally yes, fresh spices are great, but when baking cookies, powdered works better 🙂 N x
Geoffr says
Thank you.
Donna says
Can these be frozen? I need to find a way to get 12 different cookies, 4 different slices, and three kinds of tarts made and mailed. So, I need to be able to bake and freeze some of them, until the appropriate time and I don’t want to freeze the wrong ones.
Nagi says
Hi Donna, yes you can freeze these once cooked too! N x
Judy says
Hi, without wanting to sound too fawning, your recipes are my first point of call when looking – and I recommend your website to others. Question, though, how is your name pronounced phonetically – is it Nah-gi (rhymes with me)? I like to at least get your name right when talking you up!
Cheers!
Nagi says
Hi Judy, thanks so much!! My name is pronounced “Nah-Ghee” 🙂 N x
Fatima Orascanin says
Hi Nagi,make recipe last year with my grand daughter it’s great and looking forward too do again thank you for shearing and your generosity.
Nagi says
Such a great to thing to bake with the grandchildren – I’m sure they cherish this time with you! N x
CoCo Leraas says
Good Morning Nagi (and Dozer). My daughter ordered Mixed Spice for me, we don’t have it in the USA. Loved your Gingerbread video, Tell Dozer He is a Great Elf. 🎄CoCo in California
Nagi says
Aww! What a wonderful daughter you have! It will be worth it, Mixed Spice is what makes these really special 🙂 They have the most incredible flavour that can’t be beat – just using ginger and cinnamon isn’t enough! N x
Barbara von Normann says
Nagi,
Thank you so much for the recipe for the Gingerbread Men, which we are really looking forward to making!
BTW, we love your posts and photos of your handsome boy.! We actually look at them FIRST, before even opening up your recipes! So, we totally agree with your dear mother!
Sending you and Doser much love from ESTONIA! ❤️
Barbara
Nagi says
I knew he was always going to steal the show Norman!! N x
Gloria says
Can you tell me which spices are in “mixed spice” ? I assumed it was allspice but another reader said it’s not.
Nagi says
Hi Gloria! Just popped recipe in notes to make your own – it’s just made with normal spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (in recipe notes, and don’t worry if you’re missing one or two) – N x
Lyn says
Thank you for your generosity of sharing these recipes can you post the recipe in grams also much appreciated
Nagi says
Hi Lyn, click the metric toggle above the ingredients and everything will convert to grams for you 🙂 N x
Rachel says
Tap the metric button just below the word ingredients
Lyn says
Thank you for sharing your gingerbread man recipe
Nagi says
You’re so welcome Lyn! N x
Sarah says
Could I use Molasses sugar instead of the molasses syrup??
Nagi says
Hi Sarah, you need the liquid molasses for this recipe sorry! N x
Myrna says
These look great Nagi, I’m going to test these out on the weekend. I moved from Sydney to Amsterdam so will need to figure out where to buy the equivalent of molasses!
Nagi says
Hi Myrna! Treacle or golden syrup is great 🙂 You should be able to find one of those in Amsterdam! N x
Robin says
I live in the USA – is mixed spice the same as allspice?
Nagi says
Hi Robin! Totally missed that 🙂 Didn’t realise it wasn’t available in the States! I popped the sub in to make your own up using everyday spices (all spice is one of them!). Mixed Spice really does give this the special real gingerbread flavour! N x
Robin says
Thank you so much – can’t wait to try it!
Regina says
Yes, I am in the US also. I was wondering if this is the same as Chinese Five Spice, which we have been able to buy at Walmart for use in Pumpkin Pie?
Erin Edwards says
I’m in Canada and had the same question. I googled it it’s not the same as Allspice – it’s a blend of various spices (cinnamon, nutmeg, mace and cloves seem to be the common ones listed).
Apparently Pumpkin Pie spice can be used as an alternative, but I’m not sure what the change in flavour might be…
Nagi says
Hi Erin! Thanks for helping out while I was snoozing! Totally missed that it’s not available all over the world – popped recipe in notes to make your own – it’s just made with normal spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (and don’t worry if you’re missing one or two) – N x
Erin Edwards says
Thanks so much Nagi! I will be making my own mixed spice and trying this recipe over the weekend! I can’t wait! 🙂
Lisa says
You can just google how to make it. Seems like the biggest difference from pumpkin/apple pie spice is the addition of coriander. https://www.biggerbolderbaking.com/homemade-mixed-spice/
Nagi says
Hi Lisa! Thanks for helping out by looking into it! I just dug up my old recipe and popped the mix in the notes – it’s super simple 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) – N x
Lara says
I also had the same question. Following and hoping for a Nagi expert reply on what we can use instead 🙂
Nagi says
HI Lara! Just popped the mix in the notes – it’s just made with normal spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (in recipe notes, and don’t worry if you’re missing one or two). Really worth adding it – if you just use ginger and cinnamon like most recipes do, the spicing is a bit too one dimensional. The Mixed Spice is what makes it really special! – N x
Diana says
I just googled. No, not the same. Mixed spice is milder , “not interchangeable.”
Nagi says
Hi Diana! Totally missed that it’s not available all over the world! Just popped recipe in notes to make your own – it’s just made with normal spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (in recipe notes, and don’t worry if you’re missing one or two) – N x
Tony says
I’ve never really thought about making these, but now with a few grand kids I guess pop can spoil them even more this Christmas. Good on ya Nagi
Nagi says
Oh you must Tony!! They will love them! N x