This post may contain affiliate links. Please read my disclosure.
These gingerbread men cookies are loaded with fall/winter spices and can be either soft or crispy depending on your preference. Plus they are fun to decorate!
There is just something about the holidays when it comes to desserts. From a peppermint yule log to chocolate sugar cookies to peanut butter cup cookies.
I'll admit it though, I have never been huge fans of one of the holidays most popular sweets - gingerbread cookies.
I love the look of gingerbread men and making gingerbread houses, but just never loved the taste. That is until my mom started making gingerbread men for a charity called Give Kids The World.
I'm not sure how many she's made the past few years this time of year but it's in the thousands! So like usual I adapted the recipe to my own version by just adding a little more cinnamon and orange zest if desired. The orange zest isn't necessary but a nice complement to the ginger.
If you've never made homemade gingerbread cookies, it's surprisingly easy. You just throw all the ingredients in a stand mixer and then let the dough rest for a couple of hours before rolling out.
What makes this recipe great is its versatility. If you're wanting to make gingerbread men cookies that are softer, just cook for a shorter about of time but if you're wanting something crispy for a house so it can support everything, you just cook longer.
The real fun of gingerbread cookies though is the decorating. The icing for gingerbread cookies is simple to make but great for either decorating gingerbread men or gluing together houses.
So if you're ready to make some delicious holiday cookies that even gingerbread haters like me enjoy, then give these a try. Trust me when I say these are the best gingerbread cookies out there. Oh and they go great with a gingerbread martini.
Jump to:
Ingredient Notes
- All-purpose flour - has the right amount of gluten to give the cookies a good structure.
- Spices - can't have gingerbread men cookies without warm spices like ginger, cinnamon and cloves.
- Unsalted butter - need the fat to help the cookies melt in your mouth.
- Sugar - gingerbread cookies use dark brown sugar for the the because of the extra molasses. Powdered sugar is used for the icing.
- Molasses - adds a warm, sweet, somewhat smoky flavor which also contributes to a slight chew and color of the cookies.
- Orange zest - the secret ingredient which adds some acid/brightness to the cookies.
- Meringue powder - important in royal icing as it helps stabilize and harden the icing quickly.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- While I use dark brown sugar, light brown sugar can be used instead. They just won't be as dark.
- While molasses is more traditional, you can also use honey, maple syrup or barley malt syrup.
- If you don't want to use meringue powder, you can make royal icing with egg whites.
Step-by-Step Photos
Whisk together the dry ingredients in a medium bowl and set aside. Cream together the butter sugar and egg until combined before adding in the molasses, vanilla extract and orange zest.
Add the flour 1 cup at a time and beat on low speed, mixing until just combined.
Dive the dough in half and cover in plastic wrap. Place in the fridge for at least two hours. Remove dough and let sit at room temperature for 5 minutes before rolling out to ¼" thick. Use cookie cutters to cut gingerbread men shapes.
Place on a parchment-lined baking sheet 2" apart. Bake for 7-10 minutes at 375°F until you reach your desired crispiness.
Now make the royal icing by whisking together all of the ingredients on high speed for 5 minutes or until you reached desired consistency. If too thin, add more powdered sugar and if too thick, add more water. Decorate the gingerbread men cookies.
FAQs
So these gingerbread men cookies are on the softer side, which is my preference. They should bend to your teeth before breaking in your mouth.
However if you like them harder, just bake for an additional 2-3 minutes.
The best icing for homemade gingerbread cookies is royal icing as it is easy to make, easy to work with, sets quickly but then won't break your teeth when it dries.
However if you like a glaze icing, try this recipe.
This recipe will work great for a gingerbread house. You just need to bake 2-3 minutes longer to get the cookie crispier so it can hold up.
You can freeze unbaked cookie dough for up to three months. Just thaw overnight in the fridge and continue to step 4.
The cookies will last in an airtight container for up to a week. You can also place in the freezer for up to 3 months.
Pro Tips/Recipe Notes
- Don't skip placing the dough in the fridge so it firms up and doesn't spread too much when baked.
- Use parchment paper and add flour to rolling pin when rolling out cookie dough so it doesn't stick.
- You know cookies are done when edges are firm, but middle is slightly soft.
- The longer you cook the gingerbread cookies, the crispier they get.
Other Cookie Recipes
If you’ve tried these gingerbread men cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Gingerbread Men Cookies
Ingredients
Gingerbread Cookie
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 6 tablespoon unsalted butter, at room temperature
- ¾ cup dark brown sugar
- 1 large egg
- ½ cup molasses
- 2 teaspoon vanilla extract
- 1 teaspoon grated orange zest (optional)
Royal Icing
- 2 cups powdered sugar
- 1 ½ tablespoon meringue powder
- 3-4 tablespoon room temperature water
- 1 teaspoon vanilla extract
Instructions
Gingerbread Cookies
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt.
- In large mixing bowl, with paddle attachment, beat the butter, brown sugar and egg on medium speed until well blended, about 3 minutes. Add the molasses, vanilla extract and orange zest and beat until blended. Gradually add flour mixture 1 cup at a time and mix until just combined.
- Divide dough in half and wrap each in plastic wrap. Place in the fridge for at least 2 hours or for up to a day.
- Once dough is ready, preheat oven to 375°F. Pull one disc out and let sit at room temperature for 5 minutes. Line cookie sheets with parchment paper. Sprinkle flour on dough and surface and roll out to ¼" thick. Use cookie cutters to cut desired shapes.
- Place on baking sheet about 2" apart. Bake 1 sheet at a time for 7-10 minutes. The shorter time gives you softer cookies, while the longer time gives you crispy cookies. I bake mine at 8 ½ minutes for the consistency I like.
- Remove from oven and allow cookies to cool on sheet for about 5 minutes before moving to a cooling rack. Allow the cookies to cool completely before decorating.
Royal Icing
- In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes until stiff peaks form. Always start with 3 tablespoon of water to be safe, but you'll probably need 4 for right consistency. If it's too thin, add more powdered sugar and if too thick, add more water.
Notes
- Don't skip placing the dough in the fridge so it firms up and doesn't spread too much when baked.
- Use parchment paper and add flour to rolling pin when rolling out cookie dough so it doesn't stick.
- You know cookies are done when edges are firm, but middle is slightly soft.
- The longer you cook the gingerbread cookies, the crispier they get.
Chris says
These look great!