Easy Gingerbread Men Cookies Recipe
I can’t believe it took me this long to perfect my easy gingerbread men cookies recipe. These cutout cookies are soft in the center, crisp around the edges, and packed with that warm ginger-molasses flavor that just feels like the holidays. And the royal icing? It’s sweet, simple, and honestly, half the fun is decorating them.
Whether you’re baking with the kids, making something cute for a cookie exchange, or just want your house to smell like a holiday candle, these cookies are it. And don’t stress about the decorating—even the messiest ones look charming.
If you love holiday baking, try my ricotta cheese cookies, chocolate chip peppermint cookies, or my air fryer eggnog cookies. They all have that cozy spiced vibe and are just as easy.
Table of Contents
Why You’ll Love This Recipe
- No special baking skills needed: These cutout cookies are for novice bakers with pro results!
- Perfect texture: Super soft centers with crisp edges that don’t spread out when baking.
- Delicious flavor: Warm holiday spices combined with sweet molasses give you the perfect classic flavor.
- Tasty frosting: Simple royal icing that hardens beautifully for stacking or gifting.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- All-purpose flour – Gives structure and holds up the cutout shape.
- Brown sugar – Adds moisture and a rich, caramelly sweetness.
- Unsalted butter – Make sure it’s softened so it creams easily.
- Molasses – This is the key to that classic gingerbread taste.
- Egg – Helps bind everything together.
- Baking soda – Lifts the cookies a bit and keeps them from being too dense.
- Ground ginger, cinnamon, cloves, nutmeg – All the warm spice you need.
- Salt – Just a pinch to balance the sweet.
- Powdered sugar – Base of the royal icing.
- Meringue powder or egg whites – Helps the icing set firm.
- Vanilla extract – Adds flavor to the icing.
- Water – Adjusts the icing to the right consistency.
How to Make These Gingerbread Man Cookies
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
Gingerbread Man Cookie Dough
- Whisk together flour, baking soda, spices, and salt.
- Cream the butter and brown sugar until fluffy.
- Mix in molasses and egg.
- Slowly add in the dry ingredients.
- Mix until a dough forms.
- Divide dough in half, wrap, and chill for at least an hour.
- Preheat oven to 350°F. Roll dough to 1/4-inch thick and cut into shapes.
- Bake for 8–10 minutes. Let cool completely before icing.
Royal Icing
- For the icing, beat powdered sugar, meringue powder, water, and vanilla until glossy.
- Once the frosting is finished when it is slightly stiff and has a glossy shine.
- Add the frosting to a piping bag, or a storage bag with the corner snipped off.
- Pipe the frosting onto the cookies in your desired designs. Allow the frosting to harden.
What To Serve With This Dish
Serve these delicious cookies with a glass of milk, a cup of tea or coffee, or even a warm cup of hot cocoa. You can also serve them with your favorite holiday meal, such as this apricot-glazed ham, fresh green bean casserole, and whole wheat dinner rolls.
Substitutions and Additions
- Swap meringue powder with pasteurized egg whites if that’s what you have.
- Add orange zest to the dough for a citrusy twist.
- Use white chocolate or candy melts instead of royal icing.
How To Store
- Storage: Keep in an airtight container at room temperature for up to a week.
- Freezing: Freeze undecorated cookies or dough for up to 3 months.
- Reheating: No need! Just bring them to room temperature if frozen.
Sandra’s Pro Tips
- Roll your dough between parchment so it doesn’t stick.
- Chill cut-out cookies before baking to help them hold their shape.
- Use a thin spatula to transfer shapes to the baking sheet.
- Decorate after the cookies are completely cool or the icing will melt.
FAQs
Do you have questions about this gingerbread cutout cookie recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. It makes the dough easier to handle and helps the cookies hold their shape.
Yes, make sure that it’s in an airtight container. Keep it in the fridge for up to 3 days or freeze it for later.
Use unsulphured molasses. Blackstrap is too bitter for cookies.
At least 6 hours, but overnight is even better if you want to stack them.
Other Delicious Christmas Cookie Recipes You May Enjoy
- 8 Must Bake Holiday Cookies
- Peppermint Holiday Cookies
- 15 No Bake Christmas Recipes
- Cranberry Coconut Cookies
Easy Gingerbread Men Cookies Recipe
Equipment
- stand mixer
- Mixing bowls
- baking sheets
- gingerbread man cookie cutter
- round tip for decorating Wilton #2 or #3
- decorating bag
Ingredients
Gingerbread Men Cookie Dough
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter softened
- 1/2 cup molasses
- 1 large egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Royal Icing
- 3 cups powdered sugar
- 2 tbsp meringue powder or 2 large pasteurized egg whites
- 5 6 tbsp water
- 1 tsp vanilla extract
Instructions
Gingerbread Men Cookies
- In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl of the stand mixer, cream together butter and brown sugar until fluffy.
- Beat in molasses and egg until well combined.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place on baking sheets about 1 inch apart.
- Bake for 8–10 minutes, or until edges are firm. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Royal Icing
- In a large bowl, combine powdered sugar and meringue powder.
- Add water a tablespoon at a time and beat with an electric mixer on medium speed until icing is thick and glossy, 5–7 minutes. Stir in vanilla.
- Adjust consistency as needed: add more water (a few drops at a time) for outlining/flooding, or more powdered sugar for stiffer icing used for details.
- Transfer to piping bags and decorate cooled cookies. Allow icing to dry completely before stacking or storing.
Notes
- Use a thin spatula to lift cookies from the counter to the baking sheet so they keep their shape.
- Roll dough between two sheets of parchment paper to prevent sticking and reduce the amount of extra flour needed.
- Chill the cut shapes on the baking sheet for 5–10 minutes before baking to help them hold crisp edges.
- Bake similar-sized cookies together so they cook evenly (thickness and shape).
- Store cookies in an airtight container with a slice of bread inside—the bread will absorb moisture and keep the cookies soft.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
