- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 tablespoons water
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Frosting of choice
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until easy to handle, about 30 minutes.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
- Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired. Yield: about 2 dozen.
Reviews forGingerbread Men Cookies
"Great recipe, but I did make some tweaks to make it more manageable. I did not add the 2 Tbsp of water. I found the dough to be plenty wet enough without it. I also am a lover of the deeper gingerbread flavor, so I added 1 tsp of cinnamon as well as 1/2 tsp of cloves along with everything else. My family devoured them!"
"Awesome recipe except for the amount of flour. I make cutout cookies all the time and knew this just was not enough flour. I added probably another 1/2 cup and chilled the dough for 2 hours. 30 min would not have been enough. Thanks for the recipe!"
"These are great tasting gingerbread cookies. Soft and moist on the inside but firm on the outside. The flavor was spiced perfect. My husband said they tasted just like the gingerbread we had in Germany's at their Christkindlesmarkts.I took the suggestion of other reviewers and skipped the water. The dough was a little difficult to work with being sticky but with more attention to making sure your pin and table has flour on it and being careful it wasn't a problem to roll and cut. A huge success and keeper."
"My first gingerbread and it's great! Soft and chewy. And delicious!Starting a new tradition here in Brazil lolThanks for this perfect recipe!"
"Tried a few other recipes before this one....While others came out too dry and crumbly or like a cannon ball these set up great!!!!! chilled 2-3 hours easy to roll came out soft and delicious!!!!!!"
"TOTAL FAIL! WAY too soft! After 30 minutes in the fridge was still too soft. Left overnight and attempted to roll out. Even with a very generous flouring was difficult to roll. After cutting cookies, they could not be lifted onto the cookie sheet. Tried to pull the dough back together to mix in some more flour the dough completely stuck to the counter and my hands. Needed my daughter's help to scrape the dough off my hands and into the trash."
"These are SO good!!! I have celiac and my toddler has a gluten sensitivity, so I replaced the wheat flour with Cup4Cup Gluten Free flour. I didn't even have ginger, but I used pumpkin pie spice and really...I didn't miss the ginger. It had so much spice and flavor - got tons of compliments on them! I also put the dough in the fridge overnight to make it a little more workable, and it worked perfectly. This will be our go-to recipe. My toddler LOVES them :)"
"This is my family's favorite gingerbread cookie recipe. I bring them to work every year and have for the past 3 years or so. They are chewy, and they have the very nice gingerbread taste that all gingerbread cookies should have. Not too spicy. I noticed that they don't go stale quickly either. One suggestion: as others have said, leave out the water, otherwise they're too much of a mess and difficult to work with."
"I am brazilian and we don't have gingerbread man cookies as a tradition. We don't have them even to buy in stores and supermarkets. Maybe in special stores, but I, myself, had never tasted them.It was kind of easy to find the ingredients (allspice and molasses are more difficult, really molasses is impossible, but I replaced it with a syrup made by myself with brown sugar and water).I LOVED the taste and the smell. My family found the cookies fantastic. We had never ate this kind of cookies, but everyone was amazed. It is very seasoned, but the flavours are well combined and become perfect.It was difficult to decorate! Everybody wanted to eat before.The dough was really soft, but freezing worked perfectly to mold it. I used it half without freezing. It was not easy, but worked perfectly.Loved the recipe!Thanks for sharing, friend!I want to give 5 star, but my iPad is not helping me! I am trying. If it gets just 1 star, it is a mistake! It is a 5 star recipe!!!"
"Edit: I realized after the fact what I did wrong. I added a cup of butter instead of half a cup. It took a lot of extra flour and a bit more refrigeration, but I managed to turn it around and make some really great cookies! They were a big hit with the kids.I see all these great reviews, but I feel like the slow kid in the class because mine did not come out well at all. Followed the recipe to the letter, but my dough was slushy and smooth. It stuck to the counter even after I applied a lot of extra flour. The taste is great, but the dough is goopy. :("