The first delicious notes of umami from the dark, rich molasses and a pinch of coarse sea salt will perfectly balance sweet brown sugar in these festive cutouts. Deep earthy flavors from ginger and clove will awaken your taste buds and create a lasting impression — not your everyday holiday sugar cookies. Enjoy them with a morning cup of coffee or dunk these gingerbread men into a plate of royal icing for a sweet treat.
Key Takeaways
Classic Chewy Gingerbread Men Cookies for Christmas
Spiced with fiery ginger and rich blackstrap molasses, delivering bendable centers with crisp golden edges.
Ingredients
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- 3 cups all-purpose flour
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- 1 tablespoon ground ginger
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- 2 teaspoons ground cinnamon
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- 1/2 teaspoon ground cloves
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- 1/2 teaspoon ground nutmeg
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- 3/4 teaspoon baking soda
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- 1/2 teaspoon salt
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- 3/4 cup unsalted butter, softened to room temperature
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- 3/4 cup packed dark brown sugar
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- 1 large egg, room temperature
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- 1/2 cup dark unsulfured molasses
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- 1 teaspoon pure vanilla extract
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Necessary Utensils & Equipment
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- Stand mixer or hand electric mixer
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- Large mixing bowl
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- Whisk
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- Measuring cups and spoons
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- Rolling pin
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- Parchment paper sheets
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- Large baking sheets
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- Gingerbread man cookie cutters
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- Wire cooling rack
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Instructions
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- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl; set aside.
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- Beat the softened butter and dark brown sugar together in a stand mixer on medium speed until creamy, roughly 2 minutes.
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- Add the egg, dark molasses, and vanilla extract to the butter mixture, beating until thoroughly blended.
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- Turn mixer to low and slowly add the dry ingredients until a thick dough forms.
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- Divide dough into two equal portions, flatten each into a disk, wrap tightly in plastic, and chill in the fridge for at least 3 hours.
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- Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
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- Roll out one dough disk on a lightly floured surface to 1/4-inch thickness for chewy cookies.
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- Cut out shapes using your gingerbread man cutter and transfer them carefully to the lined sheets, leaving 1 inch between cookies.
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- Bake at 350°F (177°C) for 8 to 10 minutes until the edges appear set.
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- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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Secrets to a Chewy Texture
Most holiday bakers know this one dry, dusty trick; traditional gingerbread can be notoriously hard to chew after twenty minutes in the oven. If you’re making a gingerbread house, perhaps that’s what you want, but as a soft-centered morsel it’s unsatisfying. The solution is to roll your dough to a nice, thick quarter-inch instead of rolling it out paper-thin.
On my first gingerbread mission, I rolled out my dough as thinly as I could stand, trying for those crisp, baked-almond cookies we used to eat in the hospital. They were more like drywall lint, though; my mother and sisters, all of whom had tasted the floorboards, pretended they weren’t stone in the afternoon tea and swigged the milk down in grateful gulps. Every Christmas since, I’ve kept the dough thick and allowed the edges to crisp while the centers stay moist and warm.
Pull the cookies when the edges look dry but the centers still feel tender to a light tap. They finish setting on the hot sheet pans.
Molasses acts as a natural humectant, drawing moisture right from the air. Using dark brown sugar instead of white granulated sugar doubles down on that moisture. The extra moisture keeps your gingerbread pliable for days.
Rolling and Cutting Without Sticking
Sticky dough will ruin any clean edges that may appear from a knife. Warm butter will come out, and the gingerbread men will stick to your countertop. Chilling the dough is a must, not a suggestion. Let your rolled-out dough disks rest in the fridge for at least 3 hours.
Lightly flour your rolling pin and countertop or use two pieces of parchment paper to roll your dough in. This is helpful so you don’t have to worry about cleaning your countertop and extra raw flour going into your dough batch, which will make the cookies chalky.
Dip your metal cutters in a dish of flour every time you use them. When you lift your cutters out of the dough, the dough will come out easily without stretching the little gingerbread arms.
Versatile Ways to Serve
These spiced cookies are incredibly versatile. You don’t have to save them all for Santa’s cookie plate on Christmas Eve. We love them in different ways in different seasons.
Breakfast dunkers: Skip the sweet royal icing, and pair plain cookies with hot cups of black tea or rich morning coffee.
Ice cream sandwiches: Scoop spiced eggnog or vanilla bean ice cream between two cookies and gently press them together.
Charcuterie boards: Toss small gingerbread men with sharp aged cheddar and blue cheese, dried figs, and roasted walnuts.
Party decorating stations: Set bowls of piped glaze, colored sprinkles, and chocolate chips on your coffee table, and let guests decorate their own.
The earthy heat of the ginger is an excellent contrast to creamy cheeses. If you love to entertain, set a wheel of soft brie next to a platter of warm cookies and surprise your guests.
Troubleshooting and Storage
Preventing Spreading in the Oven
If your gingerbread men turn out looking like bloated blobs, your butter was too warm. Whenever the cutout shapes feel soft on your tray, slide the whole baking pan into the freezer for five minutes before baking. The cold butter will resist spreading in the heat.
Decorating Options
Simple royal icing produces the sharpest white lines. Whisk together powdered sugar and a few drops of milk and a drop or two of corn syrup until you have a glossy icing that hardens when it dries. Let your cookies cool before piping, to avoid melting your icing.
Keeping Cookies Fresh
Store your cooled gingerbread men in an airtight tin or plastic container. Also tuck in a small piece of plain sandwich bread. The cookies will draw the water out of the bread, keeping them soft for up to a week at room temperature.
Frequently Asked Questions
Can I freeze the gingerbread dough ahead of time?
Yes, you can wrap the unrolled dough disks tightly in plastic wrap and heavy foil, then freeze them for up to three months. Thaw the dough overnight in your refrigerator before rolling it out on your counter.
Why did my gingerbread turn out hard instead of chewy?
Overbaking is the main cause. Even two extra minutes in the oven will dry out the moisture from the molasses. Pull them out as soon as the borders look set, even if the middle appears slightly undercooked.
Can I make these gingerbread cookies gluten-free?
You can substitute a 1-to-1 gluten-free baking flour blend containing xanthan gum. The dough might feel slightly stickier, so keeping it very cold while rolling is essential.
Which molasses works best for this recipe?
Dark unsulfured molasses gives the best traditional flavor and color. Avoid blackstrap molasses if you dislike strong, bitter flavors, as it carries a much more intense taste.
How do you plan to decorate your batch this season?
