This gingerbread men cookie recipe is a family tradition. It’s an easy, reliable cookie recipe that’s delicious and fun to decorate. You can also use this dough to build a gingerbread house.
This gingerbread recipe has been our go-to for years. Every Christmas we bake and decorate a big batch with family — it’s a favorite alongside our sugar cookies, puppy chow, toffee and hot chocolate cookies. The cookies are soft and chewy with slightly crisp edges, hold their shape well, and have the perfect molasses-spice balance. This version has been tested over many holiday seasons and is consistently dependable.
About this Recipe
About this RecipeBaking and decorating gingerbread men is a Gladd family tradition. We focus less on perfect presentation and more on having fun — and on piling on as much icing as possible. Still, we want great flavor and the right texture: chewy in the center with sturdy edges so shapes stay intact while baking and decorating. This recipe delivers that balance every time.
Ingredients & Instructions
The ingredients are simple pantry staples you likely already have for holiday baking.
Here’s What You Need
- Flour, baking soda, salt, butter, egg — the baking essentials.
- Brown sugar — for a softer texture and deeper flavor than white sugar.
- Molasses and warm spices — ground ginger, cinnamon, nutmeg and cloves provide classic gingerbread flavor.
Here’s How to Make Them
The process is straightforward and enjoyable. Even novice bakers will have fun decorating the finished cookies.
- Make the dough — Whisk the dry ingredients in one bowl. Cream butter and brown sugar in another, then add the spices, molasses and egg. With the mixer on low, slowly add the dry ingredients and mix until just combined. Avoid overmixing.
- Chill — Divide the dough into two disks, wrap tightly in plastic and refrigerate until firm, at least 2 hours and up to 3 days. Chilling is essential for cut-outs to hold their shape.
- Roll — Work with one disk at a time; keep the other chilled. On a well-floured surface, roll dough to about 1/4-inch thickness. If it’s too cold to roll, let it sit 5 minutes. Flip the dough once or twice while rolling to prevent sticking.
- Cut out shapes — Use any cookie cutters you like. Transfer cut shapes to a parchment-lined baking sheet quickly so the dough doesn’t soften.
- Bake — Bake at 350°F (175°C) for 8–10 minutes, depending on cookie size. Aim for light golden edges but don’t overbake; the cookies will firm up as they cool.
- Cool — Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
See the recipe card below for exact ingredient amounts and a printable version of the instructions.
Storage and Leftovers
Storage and LeftoversStore: Keep baked cookies in an airtight container at room temperature for up to one week. You can also freeze baked cookies or the raw dough.
Thaw: For baked cookies, remove from the freezer and let stand at room temperature about an hour before decorating. For frozen raw dough, thaw overnight in the refrigerator before rolling and cutting.
Top Tips and Tricks
- Do not overmix. Overmixing toughens cookies.
- Use a thin, beveled spatula to transfer cut-outs to the baking sheet — it slides under shapes without deforming them.
- Keep the work surface floured to prevent sticking while rolling and cutting.
- Do not overbake. Cookies are done around 8–10 minutes; larger cutters may need up to 12 minutes.
Frequently Asked Questions
Frequently Asked QuestionsCan you freeze gingerbread cookies?
Yes. You can freeze baked cookies after they cool, or freeze the raw dough. For baked cookies, cool completely before bagging and freeze up to one month. For raw dough, wrap tightly and freeze up to one month; thaw in the fridge before rolling.
Can I make them ahead?
Yes. Baked cookies keep well in a tin or airtight container for up to a week. I often freeze batches if I’m making them well in advance. Decorated cookies will last a few days longer but are best eaten fresh.
How to Decorate Gingerbread Man Cookies
Decorate with your favorite royal or buttercream icing, store-bought frosting tubes, sprinkles and candies. Store-bought icing tubes with tips are convenient and kid-friendly. Use whatever colors and decorations you enjoy — decorating is the fun part!
More Gingerbread Recipes
- Gingerbread Biscotti
- Ginger Molasses Cookies
- Gingerbread Muffins
Made this recipe?
Leave a star rating and tag @seededtable on Instagram so I can see your creations. I love hearing from you!
This post was originally published December 15, 2011 and updated with new photos and tips since. The recipe itself remains the same.
Recipe Card
Gingerbread Cookie Recipe
A tried-and-true family gingerbread cookie recipe that’s easy to make and fun to decorate.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsulphured molasses
- 1 large egg
- Batch of your preferred icing for decorating
Instructions
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, beat butter until creamy (about 2 minutes). Gradually add brown sugar and beat until light and fluffy (about 3 minutes). Stir in the spices, then beat in molasses and egg, mixing well after each addition.
- With the mixer on low, gradually add the dry ingredients and mix until just combined. Do not overmix.
- Divide the dough into two discs. Wrap each tightly in plastic and refrigerate until firm, at least 2 hours or up to 3 days.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
- Remove one disc from the fridge. On a floured surface, roll the dough to about 1/4-inch thickness. If too cold, wait 5 minutes. Keep the surface floured and flip dough once or twice while rolling. Cut shapes and place 2 inches apart on the baking sheet. Repeat with remaining dough.
- Bake until just light golden at the edges, about 8–10 minutes depending on size. Do not overbake. Cool on pans 5 minutes, then transfer to wire racks to cool completely before decorating.
Notes
- Keep dough chilled between batches for best results.
- Yield varies with cutter size.
- Nutrition info is an estimate for one undecorated cookie without icing.