Gingerbread Men Cookies Recipe

5 45 43
Gingerbread Men Cookies Recipe
Gingerbread Men Cookies Recipe photo by Taste of Home
Publisher Photo

Gingerbread Men Cookies Recipe

Read Reviews
5 45 43
Publisher Photo
No holiday cookie platter would be complete without gingerbread men! This is a tried-and-true gingerbread man 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.

  • 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

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Reviews forGingerbread Men Cookies

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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."

MY REVIEW
denys.king User ID: 1113712 258561
Reviewed Dec. 24, 2016

"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!"

MY REVIEW
Lauren User ID: 8995592 258546
Reviewed Dec. 24, 2016

"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!"

MY REVIEW
dzurcher User ID: 6366355 258529
Reviewed Dec. 23, 2016

"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 REVIEW
Eloisa User ID: 8994701 258496
Reviewed Dec. 23, 2016

"My first gingerbread and it's great! Soft and chewy. And delicious!

Starting a new tradition here in Brazil lol
Thanks for this perfect recipe!"

MY REVIEW
Darrell User ID: 8988345 258280
Reviewed Dec. 18, 2016

"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!!!!!!"

MY REVIEW
Nancy User ID: 8978291 257598
Reviewed Dec. 3, 2016

"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."

MY REVIEW
Emily User ID: 8972649 257081
Reviewed Nov. 21, 2016

"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 :)"

MY REVIEW
judontmesswithme User ID: 7075186 245716
Reviewed Mar. 20, 2016

"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."

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