Gingerbread Men Sugar Cookies

Ingredients

• 113 g (½ cup / 1 stick)unsalted butter, at room temperature
• 150 g (¾ cup)granulated sugar
• 50 g (¼ cup)packed light brown sugar
• 1 large (56 g), at room temperatureegg
• 70 g (¼ cup)dark molasses
• 325 g (2½ cups)plain flour, fluffed and spooned into the measuring cup
• 1 tbspcornflour
• 2 tspground ginger
• 1 tspground cinnamon
• ¾ tspbicarbonate of soda
• ½ tspground nutmeg
• ¼ tspground cloves
• ¼ tspfine salt
• 454 g (3½ cups; one 1 lb box)icing sugar
• 28 g (3 tbsp)meringue powder
• 60 g (¼ cup), at room temperaturewater
• 12 g (1 tbsp)vanilla extract or vanilla bean paste
• About 30 ml (2 tbsp), plus more as neededadditional water for thinning the icing
• 1 tbspunsweetened cocoa powder
• A generous squirtred gel food colouring
• A generous squirtblack gel food colouring
• As needededible black marker
• As neededextra plain flour, for dusting

Instructions

1. 1

   Cream the sugars

   Using a hand mixer or a stand mixer with a paddle attachment, beat the butter, granulated sugar and light brown sugar in a large bowl on medium-high for about 2 minutes, until lighter in colour. Wait until the dough is made before heating the oven, as it needs chilling.

2. 2

   Add egg and molasses

   Mix in the egg and molasses at medium speed until combined, scraping down the sides and bottom of the bowl with a spatula as needed.

3. 3

   Mix the dough

   Add the flour, cornflour, ginger, cinnamon, bicarbonate of soda, nutmeg, cloves and salt. Mix on low just until combined, scraping the bowl to incorporate any unmixed ingredients.

4. 4

   Chill the dough

   Divide the thick dough in half and wrap each portion in cling film. Flatten each into a rectangle about 1.25 cm (½ inch) high to make it easier to roll out. Refrigerate for 1 hour or freeze for 15 minutes. If chilled overnight, leave the dough at room temperature for 5–10 minutes before rolling.

5. 5

   Prepare the trays

   About 30 minutes before rolling, preheat the oven to 175°C (350°F). Line two large, flat baking sheets with silicone baking mats or baking parchment.

6. 6

   Roll and cut

   Take one portion of dough from the fridge and leave the other chilled. Unwrap the dough, lay the cling film flat on the work surface, and roll the dough on it, dusting the dough and rolling pin with flour. Roll to 6 mm (¼ inch) thick and cut out shapes with a floured cutter.

7. 7

   Space the cookies

   Arrange the shapes about 5 cm (2 inches) apart on the lined trays. To help them keep their shape, chill the cut-outs in the fridge for 15 minutes or the freezer for 5 minutes before baking.

8. 8

   Bake until set

   Bake one tray at a time on the middle oven rack for 12–14 minutes; the time varies with the cookies’ size, shape and thickness. Take them out when the edges are set and the centres remain a little soft for a chewy result. Leave them on the hot tray for about 15 minutes, then transfer to a wire rack to cool completely.

9. 9

   Reuse the scraps

   While the first tray bakes and cools, knead the dough scraps together, wrap them again and return them to the fridge. Repeat the rolling, cutting, spacing and baking process with the second dough portion and then with the chilled scraps.

10. 10

    Make the icing

    While the cookies bake and cool, whisk the icing sugar and meringue powder together in a large bowl or stand mixer bowl. Add the measured water and vanilla. Mix first on low to incorporate the liquid, then on medium until stiff peaks form, about 3 minutes with a hand mixer or 2 minutes with a stand mixer. Scrape the bowl as needed.

11. 11

    Adjust the consistency

    Add more water 1 tablespoon at a time until the icing forms soft peaks that curl back on themselves while holding their shape. About 2 tablespoons is suggested, though the amount can vary. Add a little more water if it is too stiff, or more icing sugar if it is too thin; the batch should yield about 510 g (18 oz) of icing.

12. 12

    Colour the icing

    Set aside 85 g (3 oz, about ⅓ cup) of uncoloured icing in a large piping bag. Colour 57 g (2 oz, about ¼ cup) red in a small bowl, transfer it to a small piping bag and seal. Colour the same bowl’s next 57 g (2 oz, about ¼ cup) portion black and bag it. Mix the cocoa powder into the remaining icing, adding another tablespoon if you want a darker brown. Bag 57 g (2 oz, about ¼ cup) of the brown icing in a small piping bag.

13. 13

    Thin the brown icing

    Add water to the remaining brown icing 1 teaspoon at a time until it reaches flooding consistency. It should run from a spatula in a thick stream, let you draw a figure eight, and settle back into the bowl within 8 seconds. Transfer it to a large piping bag and seal.

14. 14

    Decorate the cookies

    Once the cookies are fully cool, cut a very small, 1–2 mm opening in each piping bag. Use the thicker brown icing to outline each cookie and let the lines dry for about 15 minutes. Flood the centres with the thinner brown icing and leave for about 30 minutes, or until a skin forms.

15. 15

    Finish and set

    Pipe white squiggles at the wrists, ankles and forehead, red heart-shaped buttons in the centre, and black eyes. Add a mouth with the edible marker or black icing; wait until the icing has fully hardened before using the marker. White highlights on the eyes and small red cheeks are optional. Leave the cookies to dry for a few hours or overnight, until the icing feels firm.

What are gingerbread men sugar cookies?

Gingerbread cookies are spiced biscuits often shaped like little people, while sugar-cookie dough gives this version a softer, chewier bite. Gingerbread has a long tradition in European baking, and shaped, decorated gingerbread became a familiar festive treat in American kitchens.

Here, molasses and a blend of ginger, cinnamon, nutmeg and cloves bring the gingerbread flavour, while royal icing supplies the colourful details. The dough is chilled before rolling so the shapes are easier to cut and handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 1g protein, 27g carbs, 1g fat.

The flour, granulated sugar and icing sugar supply most of the carbohydrates, while the butter provides most of the fat. The egg and flour contribute a little protein, though these cookies are mainly a sweet treat. For a more balanced plate, serve a cookie or two with fruit and an unsweetened drink.

Why molasses and mixed spices matter

Molasses: Dark molasses gives the dough its deep sweetness and characteristic gingerbread taste. It also adds moisture, which suits the soft, chewy texture.

Spices: Ginger leads the flavour, with cinnamon, nutmeg and cloves adding warmth. Measure carefully so the spices complement rather than overwhelm one another.

Chilling makes the dough easier to handle

Chilled dough: Dividing and flattening the dough before wrapping it helps it cool evenly and makes it easier to roll. If it has been in the fridge overnight, let it sit for 5–10 minutes so it is not too firm to roll.

Cut shapes: Work with one portion while keeping the other cold. A brief chill for the cut-outs can help them hold their outlines as they bake.

How to judge the bake

Edges: Take the cookies out when the edges look set. The centres may still seem a little soft, which is intentional for a chewy finish.

Carry-over heat: Leave the cookies on the hot tray for about 15 minutes before moving them. They continue to cook gently on the tray, then need to cool fully before icing.

Getting royal icing ready

Soft peaks: The thicker icing should curl at the tip of a spatula but still hold its shape. Keep some of this consistency for outlining and piping the details.

Flooding icing: Thin the remaining brown icing a teaspoon at a time. It should flow in a thick stream and settle back into itself within 8 seconds, so it fills the outlined shape without running off the edges.

Decorating in layers

Outline and fill: Pipe a brown border first and give it about 15 minutes to dry before flooding the centre. Let the flooded layer develop a skin for about 30 minutes before adding the finer details.

Details: Use small openings in the piping bags for better control. Let the icing harden for a few hours or overnight before stacking or handling the finished cookies.

What to serve with them

These cookies work well with tea, coffee or a mug of hot chocolate, especially when served as part of a festive biscuit selection. Their sweet icing also pairs nicely with fresh fruit on a dessert plate.

If serving several cookies, pair them with something less sweet, such as plain yoghurt or unsweetened tea, to balance the sugary finish.

Recipe notes & tips

• Keep the unused dough portion chilled while you roll and cut the first batch.
• Roll on the cling film to make transferring cut shapes and cleaning up easier.
• Flour the cutter lightly if the dough begins sticking to it.
• Bake one tray at a time on the middle rack so the cookies bake evenly.
• Start with a very small opening in each piping bag; you can enlarge it if needed.
• Let the icing dry fully before stacking the cookies.

Variations

• Simpler decoration: Use the brown icing to flood the cookies and add just a few piped details.
• Darker brown icing: Mix an extra tablespoon of cocoa powder into the remaining brown icing.
• Brown colouring: Replace the cocoa powder with brown gel food colouring if preferred.
• Optional cheeks: Pipe small red cheeks and white dots on the eyes for extra detail.
• Different shapes: Use another cookie cutter, adjusting the bake time to suit the size and thickness.

Common mistakes to avoid

• Rolling warm dough: It can be harder to cut cleanly; chill it until firm enough to handle.
• Overbaking: The cookies can lose their chewy texture; take them out when the edges are set and the centres are still a little soft.
• Moving them too soon: Warm cookies are delicate; leave them on the baking sheet for about 15 minutes.
• Flood icing too thin: It may run beyond the outline; add water gradually and check that it settles within 8 seconds.
• Cutting piping openings too wide: Icing becomes harder to control; begin with a 1–2 mm opening.
• Decorating warm cookies: The icing can spread or melt; wait until the cookies have cooled completely.

How to store

Store the fully set cookies in an airtight container at room temperature for up to a week, placing baking parchment between layers if stacking. They can also be frozen for up to 3 months.

Frequently asked questions