Posted Nov 29, 2021, Updated Feb 20, 2024 I can’t think of a cookie that encompasses all that is wonderful about the holidays more than gingerbread cookies. The warm spices and rich molasses flavor of these festive cookies makes them irresistible. I adapted my favorite soft gingerbread cookie recipe (that is to die for by the way), to create this perfect gingerbread man recipe. These gingerbread men are soft in the center and crispy on the outside. They roll beautifully into any shape, and are fun to decorate with an easy glaze that hardens with a beautiful shine.
Gingerbread Cookies: Ingredients & Substitutions
Let’s discuss the ingredients in this gingerbread cookie recipe, as well as possible substitutions.
Salted Butter. Unsalted butter and vegan butter work well in this recipe. Light brown sugar. dark brown sugar will add to the molasses flavor. Molasses. use unsulphured or light molasses– not blackstrap molasses. Vanilla extract. Please only use pure vanilla extract (not imitation) for the best taste! All-purpose flour. I bake with unbleached, purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free. Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary. Sea Salt. If you are using iodized salt I recommend decreasing the amount of salt by half. Whole milk. For the glaze you can use 2% milk, half and half or heavy cream instead of whole milk.
How to Make Gingerbread Men Cookies
Follow along with me as I discuss how to make gingerbread cookies step-by-step, and don’t forget to watch the video! Begin this recipe by making the gingerbread cookie dough. First, combine the dry ingredients in a medium-sized bowl, and set them aside to use later. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter and brown sugar for 1 minute, until the mixture is light and fluffy. Next, add the molasses, egg and vanilla and beat for 60-90 seconds or until the mixture is smooth and light-brown. Then, add the dry ingredients to the wet ingredients and beat on low speed until combined.
Chill the Dough
The dough will be soft, but should not be too sticky. It has to be chilled in order to be rolled into shapes. It will firm up as it chills. To do this, lay out a rectangle of plastic wrap, put the dough on top and form it into a thick, flat disc. Wrap it tightly with the plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. I usually make the dough the day before I’d like to bake and decorate the gingerbread cookies so it has plenty of time to chill.
Roll Dough & Cut Out Shapes
After the dough has chilled, preheat oven to 350 degrees F and line 3 large baking sheets with parchment paper, then set them aside. On a floured work surface, roll out dough until it’s ½ inch thick (you want them to be thick so they stay soft). Use a gingerbread man cookie cutter and cut into men shape (or whatever shape you’d prefer: stars, stockings, etc.). Re-form the dough scraps into a ball, roll it out and repeat.
Bake & Cool
Place the cut-out gingerbread cookies on the prepared cookie sheets 1” apart. Bake for 7-8 minutes in preheated oven until tops look just set (I bake for 7 minutes – be very careful not to over bake or they will be crispy and not soft). Let the gingerbread cookies sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze & Decorate
To make the glaze, whisk the ingredients together in a small bowl. Then transfer it to a piping bag and decorate the cooled gingerbread cookies however you’d like. Let the glaze harden at room temperature for about 1 hour. You can put the gingerbread man cookies in the fridge or outside on a cold day to make the glaze harden faster.
Store/Freeze Gingerbread Cookies
Store these gingerbread cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. I recommend putting a sheet of wax paper between the layers of cookies.
How to Freeze Gingerbread Cookie Dough
You can make the dough for these gingerbread cookies and freeze it to bake later, here’s how: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
