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A plate of freshly baked chewy gingerbread man cookies, decorated with white icing smiles.

Chewy Gingerbread Man Cookies

These chewy gingerbread man cookies are perfectly spiced and delightfully soft. Ideal for holiday baking, they hold their shape well and are fun to decorate. A classic festive treat that brings warmth and joy to any occasion.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings: 24 cookies
Course: Breakfast
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulphured dark molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Icing
  • 2 cups powdered sugar
  • 2 tablespoons meringue powder (or 1 egg white)
  • 3-4 tablespoons water

Equipment

  • medium bowl
  • whisk
  • large bowl
  • electric mixer
  • plastic wrap
  • baking sheets
  • parchment paper
  • rolling pin
  • gingerbread man cookie cutter
  • wire rack

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt, then set aside the dry mixture.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
  3. Beat in the molasses, egg, and vanilla extract until well combined, making sure to scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms; avoid overmixing.
  5. Divide the dough in half, flatten each portion into a disc, wrap tightly, and refrigerate for at least 2 hours or preferably overnight.
  6. Once ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Baking
  1. Lightly flour your work surface and rolling pin, then roll out one disc of chilled dough to about 1/4-inch thickness.
  2. Use a gingerbread man cookie cutter to cut out shapes and carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart; reroll any scraps.
  3. Bake for 8-10 minutes, until the edges are just set and lightly golden, being careful not to overbake to maintain chewiness.
  4. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  5. Once completely cool, you can decorate the cookies with royal icing, a simple glaze, or a dusting of powdered sugar.

Notes

For best results, ensure your butter is properly softened before creaming. Chilling the dough thoroughly is crucial for preventing the cookies from spreading too much during baking and for easier handling. Do not skip this step! These cookies are perfect for holiday gifts or as a festive treat. Store in an airtight container at room temperature for up to a week.