Gingerbread Men Cookies Recipe

5 53 50
Gingerbread Men Cookies Recipe
Gingerbread Men Cookies Recipe photo by Taste of Home
Publisher Photo

Gingerbread Men Cookies Recipe

Read Reviews
5 53 50
Publisher Photo
No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland
MAKES:
26 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:
26 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

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.
Originally published as Gingerbread Men in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p87

Nutritional Facts

1 cookie (calculated without frosting): 118 calories, 4g fat (2g saturated fat), 17mg cholesterol, 128mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 2g protein.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired. Yield: about 2 dozen.
Originally published as Gingerbread Men in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p87

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingerbread Men Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lady Fingers User ID: 2682286 281989
Reviewed Jan. 12, 2018

"This recipe is pretty much flawless. The balance of molasses and spices is just right. It's great for cut-out cookies because scraps can be re-rolled without coming out different.

Roll 1/8 inch thick for crisp cookies, or 1/4 inch thick for chewy cookies."

MY REVIEW
Janet User ID: 9379912 280076
Reviewed Dec. 28, 2017

"These are pretty good. this was my first time making gingerbread cookies. i was expecting more gingery to then kinda like ginger snaps....with the addition of powdered sugar icing these taste more like sugar cookie cutouts."

MY REVIEW
mammabelle User ID: 26894 279911
Reviewed Dec. 25, 2017

"This recipe is very good. A nice soft cookie with firm edges. I like a bit more intense ginger flavor but the taste really is very good. I needed to down size from a recipe I have made for years that made about 12 dozen cookies. This is now my go to recipe."

MY REVIEW
cookshnook User ID: 8681233 279605
Reviewed Dec. 19, 2017

"Look no further. Do not increase the spice. You will be thrilled."

MY REVIEW
Golrang User ID: 9369435 279559
Reviewed Dec. 19, 2017

"Best gingerbread cookies I’ve ever had! Amazing recipe! Thanks"

MY REVIEW
Nancy User ID: 9367842 279527
Reviewed Dec. 18, 2017

"Although I am an experienced baker, I like to trust and follow the recipe as written the first time I try it before I make any changes. Unfortunately there was too much liquid in this recipe and it was a sticky mess. I wish i had read all of the reviews before trying it. It seems that everyone complained about the extra water or they didn't use it to start with. Grrrrrrrrr. It shouldn't be in a compilation of recipes if we are all having this much trouble."

MY REVIEW
Maribeth User ID: 9357563 279121
Reviewed Dec. 11, 2017

"can the ground allspice be either substituted or left out?"

MY REVIEW
Nancy User ID: 9353954 278940
Reviewed Dec. 8, 2017

"Almost perfect! I did increase the cinnamon to 1 tsp. and they taste great! I started with no water. I was able to roll out dough immediately - no chilling. But the dough was a bit dry... it worked fine, but I added 1 TBSP water to make it easier to work with. You have to roll them thin 1/8 inch to avoid the puffiness. Another tip: after you roll the dough a bit on the floured surface, lift the dough, reflour the surface, and flip the dough over, and keep the rolling pin floured. LOVE THESE COOKIES!"

MY REVIEW
2124arizona User ID: 845443 277594
Reviewed Nov. 11, 2017

"I love the dough. It's easy to roll out and taste wonderful. I used lemon butter cream icing on them. They turned out perfect!!"

MY REVIEW
Fantastic User ID: 9292805 276698
Reviewed Oct. 24, 2017

"Lovely soft, tasty, and very easy to make gingerbread men (are we still allowed to call them that or have they been black listed on the PC hit list?). I have made these 3 times now and they all go within 24 hours - the kids and adults love them. Here in the UK traditional gingerbread men are solid like a biscuit or a hard cookie and can be a bit too over powering with the ginger but these have the right balance, not too strong or too sweet and quite light, easy to chew and very moreish.

A tip on the water, save it til last and judge for yourself if you think it needs any water or just a few drops, make this recipe a few times to find your sweet spot."

Loading Image