Gingerbread Man Cookies

Ingredients

• 438 g (3⅛ cups)plain flour
• 1 teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 1 tablespoonground ginger
• 1 tablespoonground cinnamon
• ½ teaspoonground allspice
• ¼ teaspoonground cloves
• 145 g (⅔ cup)unsalted butter, softened to room temperature
• 150 g (¾ cup)light or dark brown sugar
• 160 ml (⅔ cup)unsulphured molasses
• 1 largeegg
• 1 teaspoonpure vanilla extract
• as needed (optional)royal icing, for decorating

Instructions

1. 1

   Mix dry ingredients

   Sift the flour, bicarbonate of soda, salt and ground spices together in a medium bowl, then set aside.

2. 2

   Make the dough

   Using a mixer fitted with a paddle attachment, beat the butter on medium-low for 1 minute. Add the brown sugar and molasses and mix for 2–3 minutes, until creamy. Beat in the egg and vanilla just until combined. Turn the mixer to low, add the flour mixture and mix only until combined; overmixing can make the cookies tough.

3. 3

   Chill the dough

   Shape the dough into a ball, flatten it into a disc, wrap it in cling film and refrigerate for 2–3 hours, until firm enough to roll. If not using it straight away, refrigerate for up to 3 days or freeze for up to a month, then thaw overnight in the fridge.

4. 4

   Heat the oven

   Preheat the oven to 180°C (350°F).

5. 5

   Roll and cut

   Leave the dough on the work surface for a few minutes so it softens slightly. On a lightly floured surface or between two sheets of baking parchment, roll it to 6 mm (¼ inch) thick. Cut out shapes with a biscuit cutter, such as a 10 cm (4 inch) gingerbread man cutter, and arrange them on baking trays lined with baking parchment.

6. 6

   Chill the shapes

   If the dough gets too warm, return it to the fridge for a few minutes. Gently re-roll the scraps and cut out more shapes. Chill the trays of cut-out cookies in the fridge or freezer for at least 15 minutes, until firm, to help limit spreading.

7. 7

   Bake and cool

   Bake for 9–10 minutes; for cutters smaller than 8–10 cm (3–4 inches), bake for about 8 minutes, and for larger shapes add 1–2 minutes. Leave the cookies on the tray for 10 minutes, then carefully move them to a wire rack to cool completely before decorating.

8. 8

   Store the cookies

   Keep the cookies at room temperature in an airtight container for up to a week, or freeze for up to 2 months. Thaw while still covered on the work surface or overnight in the fridge.

What are gingerbread man cookies?

Gingerbread is a long-established family of spiced baked goods, with versions found across Europe and beyond. These shaped cookies bring together ginger, cinnamon, allspice and cloves with molasses for their deep colour and distinctive flavour.

This version balances crisp edges with a softer centre. Chilling the dough before rolling and again after cutting helps the figures keep their shape in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 2g protein, 23g carbs, 5g fat.

Most of the carbohydrates come from the flour, brown sugar and molasses, while butter provides most of the fat. The egg contributes a little protein, though these cookies are mainly a sweet treat rather than a protein-rich snack. Pair one or two with yoghurt or a glass of milk, or serve them after a meal with fruit.

The spice and sweetener

Spice blend: Ginger gives the cookies their main warmth, while cinnamon, allspice and cloves add depth. Measure the spices evenly so one does not overwhelm the others.

Molasses: Unsulphured molasses supplies a dark, robust sweetness and helps give the dough its characteristic colour. Brown sugar adds sweetness and complements its flavour.

Why the dough needs chilling

First chill: Refrigerating the wrapped disc for 2–3 hours firms the butter and makes the dough easier to roll without sticking or tearing.

Second chill: Cut-out shapes benefit from at least 15 minutes in the fridge or freezer before baking. If the dough becomes soft while you work, pause and chill it again rather than adding lots of extra flour.

Rolling and cutting clean shapes

Even thickness: Aim for 6 mm so the cookies bake at a similar rate. Rolling between baking parchment can help if the dough sticks to the surface or rolling pin.

Scraps: Bring leftover dough together gently and re-roll it. Handle it as little as possible to avoid making the finished cookies firm.

How to judge doneness

Bake time: Start checking at 8 minutes for smaller cutters and around 9 minutes for 10 cm (4 inch) shapes. Larger cookies may need another 1–2 minutes.

Cooling: The cookies are delicate straight from the oven, so let them sit on the tray for 10 minutes before transferring them. Cool them completely before adding icing so the decoration can set neatly.

Decorating and serving

Icing: Royal icing is optional; use it once the cookies are fully cool. Keep the decoration simple or pipe details such as faces, buttons and cuffs.

With a drink: Serve the cookies with tea, coffee or a glass of milk. They also make a useful addition to a plate of other small biscuits at a gathering.

Recipe notes & tips

• Weigh the flour for a more consistent dough and less risk of adding too much.
• Use softened butter rather than melted butter so the creamed mixture has the right texture.
• Keep the dough covered whenever it is not being rolled to prevent it drying out.
• Use baking parchment so the cut shapes are easy to lift and the trays need no extra grease.
• Bake similar-sized shapes together so they finish at roughly the same time.
• Let the cookies cool fully before icing to keep the decoration from melting.

Variations

• More ginger: Increase the ground ginger slightly for a stronger ginger flavour.
• Citrus note: Add finely grated orange zest to the butter and sugar mixture.
• Chocolate finish: Dip one edge of each fully cooled cookie in melted chocolate.
• Simple decoration: Dust the cooled cookies lightly with icing sugar instead of piping royal icing.
• Different shapes: Use stars or other biscuit cutters, adjusting the bake time to suit their size.

Common mistakes to avoid

• Warm dough: It can spread and lose its shape; chill it again before rolling or baking.
• Too much flour: Excess flour can make the cookies dry; weigh the amount and flour the surface lightly.
• Overmixing: Working the dough for too long can make the cookies tough; stop as soon as the flour is incorporated.
• Uneven rolling: Thick and thin areas bake differently; roll the dough to an even 6 mm thickness.
• Crowded trays: Cookies need space to bake evenly; leave a gap between each shape.
• Icing too soon: Warm cookies can soften the decoration; wait until they have cooled completely.

How to store

Store cooled cookies in an airtight container at room temperature for up to a week. They can be frozen for up to 2 months; thaw covered on the work surface or overnight in the fridge.

Frequently asked questions