Soft, chewy, and perfectly spiced gingerbread cookies.
These Soft Gingerbread Men Cookies are the perfect holiday treat, with a warm blend of spices and a soft, chewy texture that melts in your mouth. Ideal for decorating with icing, they bring festive cheer to any cookie platter.
Why you'll want it now — Warmly spiced and nostalgic, these cookies are a holiday favorite that's fun to decorate.
Why this recipe works
Using a combination of molasses and brown sugar keeps these cookies moist and chewy, while a blend of spices like ginger, cinnamon, and cloves gives them their classic holiday flavor. Chilling the dough ensures the cookies hold their shape during baking.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Plastic wrap
Rolling pin
Gingerbread man cookie cutter
Baking sheets
Parchment paper
Cooling rack
How to make it
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the molasses and egg, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into two portions, wrap each in plastic wrap, and chill for at least 2 hours.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/4 inch (0.6 cm) thickness.
Cut out gingerbread men using a cookie cutter and place them on the prepared baking sheets.
Bake for 8-10 minutes, until the edges are just set and the cookies are puffy.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
For icing, mix powdered sugar, milk, and vanilla extract until smooth. Decorate cooled cookies as desired.
Enjoy these soft and chewy gingerbread men cookies with a glass of milk or a warm cup of tea for the ultimate holiday treat.
How you'll know it's ready
The cookies are ready when the edges are just set and the centers are puffy and soft to the touch.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the cookies a minute or two early, as convection ovens can bake faster.
Frosting, filling & glaze notes
The icing should be thick enough to hold its shape when piped, but thin enough to flow smoothly from the piping bag.
Troubleshooting
If the dough is too sticky, add a tablespoon of flour at a time until manageable.
If the cookies spread too much, ensure the dough is thoroughly chilled before baking.
For crisper edges, bake an additional 1-2 minutes, watching closely.
If the icing is too runny, add more powdered sugar to thicken.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
Make ahead
The dough can be made and chilled up to 2 days in advance. Baked cookies can be frozen and decorated later.
Variations
Add a pinch of black pepper for a spicier kick.
Dip half of each cookie in melted white chocolate for a festive touch.
Use royal icing for more intricate decorations.
Frequently asked questions
How do I keep gingerbread cookies soft?
Ensure not to overbake them and store in an airtight container with a slice of bread to retain moisture.
Can I use blackstrap molasses?
It's best to use regular molasses for a milder flavor; blackstrap is more intense and less sweet.
Can I make these cookies without a cookie cutter?
Yes, you can roll the dough into balls and flatten them slightly for a simple round cookie.
What can I do if I don't have all the spices?
You can use a pre-made gingerbread spice mix as a substitute for individual spices.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
