I recently baked my Gingerbread Man Cookies using all-purpose flour, baking soda, and a fragrant mix of ginger, cinnamon, and cloves. Softened butter blends with brown sugar, egg, molasses, and a splash of water to yield spiced, soft cookies that capture the festive spirit in every irresistible bite.

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I’ve always been a fan of these gingerbread men ever since I first made them using my own twist on a classic recipe. This gingerbread man recipe is definetly one of the best gingerbread cookies I’ve ever baked.

I mix 3 cups of all-purpose flour with a teaspoon of baking soda and 1/2 teaspoon of salt, then blend in spices like 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon and even 1/4 teaspoon of ground cloves. Adding 3/4 cup unsalted butter, 3/4 cup of packed brown sugar, a large egg, along with 1/2 cup molasses and 1/4 cup water makes the dough rich and soft while still holding its shape perfectly.

Every bite reminds me of those fun moments when I watched Cookie Monster on TV. This recipe is a sweet adventure in flavor with a nod to Xmas cookies that bring a playful spirit to the table.

Why I Like this Recipe

I like this recipe for a few reasons. First, the blend of spices like ginger, cinnamon, and cloves always brings back warm memories of Christmas and fills my kitchen with an amazing aroma. Second, I love how the cookies turn out soft and buttery yet still hold their shape, which makes them perfect for dunking in milk. Third, the process is fun and straightforward even if it means waiting an extra hour for the dough to chill; it gives me a chance to relax and enjoy the holiday vibe. Lastly, working with the dough and cutting out little gingerbread men feels like a creative, hands-on project that i really look forward to every year.

Ingredients

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All-purpose flour: provides hearty carbs needed for structure and bulk.
Baking soda: a leavening agent that makes the cookies rise slightly.
Brown sugar: adds natural sweetness while keeping cookies moist and chewy.
Molasses: lends rich, tangy sweetness with a deep robust flavor punch.
Ground ginger: spices things up and offers warm, lively flavor notes.
Unsalted butter: provides creamy texture and essential fats for a richer taste.
Salt: enhances overall flavor and balances sweet, spicy, and savory elements.
Egg: binds ingredients together, ensuring cookies hold shape when baked.
Water: hydrates dough for a smoother mixing experience and dough consistency.

Ingredient Quantities

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

1 large egg

1/2 cup molasses

1/4 cup water

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.

3. In a separate bowl, cream together 3/4 cup softened unsalted butter and 3/4 cup brown sugar until it’s light and fluffy.

4. Beat in 1 large egg until well combined.

5. Stir in 1/2 cup molasses and 1/4 cup water until the mixture is smooth.

6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined, and be careful not to overmix.

7. Cover the dough and chill in the fridge for at least 1 hour so it’s easier to roll out.

8. Sprinkle some flour on a clean surface and roll the dough out to about 1/4 inch thickness.

9. Use gingerbread men cookie cutters to cut out your shapes and place them on the prepared baking sheet.

10. Bake for 8-10 minutes or until the edges are slightly firm, then let cool on a rack before enjoying your cookies!

Equipment Needed

1. Oven
2. Baking sheet with parchment paper
3. Large mixing bowl for combining the dry ingredients
4. A separate bowl for creaming the butter and sugar
5. Whisk or electric mixer for mixing the wet ingredients
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Plastic wrap to cover the dough while it chills
9. Refrigerator for chilling the dough
10. Rolling pin and a clean, floured work surface for rolling out the dough
11. Gingerbread men cookie cutters
12. Cooling rack to let the cookies cool after baking

FAQ

Q: How do I store gingerbread men cookies?

A: You should store them in an airtight container at room temp so they stay soft, or pop em into the freezer to keep longer.

Q: Can I freeze the gingerbread dough?

A: Yeah, you can. Wrap the dough tight in plastic wrap and keep it in the freezer. Thaw it overnight before rollin it out.

Q: What if my dough feels too sticky to work with?

A: If it gets too sticky, try dusting your surface with a bit of flour and lightly knead the dough until it firms up a bit.

Q: Do I really need to chill the dough?

A: It really helps. Chilling the dough for a couple hours makes it easier to roll out and cut into shapes without stickin to your cutter.

Q: Can I substitute molasses with something else?

A: Molasses is key for the classic flavour, so its best to use that. But if you need a substitute, try a mix of dark corn syrup and a dash of brown sugar as a rough alternative.

Gingerbread Men Cookies Recipe Substitutions and Variations

All-purpose flour: You can use whole wheat pastry flour or a gluten-free flour blend, but it might change the texture a bit.
Baking soda: If you don’t have any, you could try 4 teaspoons of baking powder in place of the baking soda though the rise may not be as pronounced.
Unsalted butter: Salted butter is an option if that’s what you got on hand. Just cut down a tiny bit of added salt in the recipe to keep it balanced.
Brown sugar: In case you are out, blend 1 cup of granulated sugar with 1 tablespoon of molasses so it mimics the moisture and flavor of brown sugar.
Egg: If eggs are a problem, you might want to use a flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons water) as a substitute.

Pro Tips

1. Let your dough chill well in the fridge—if you can let it sit for longer than the minimum, it’ll be much easier to roll out and cut without it crumbling all over the place.

2. Be careful not to overmix your ingredients when combining the wet and dry parts; overmixing can make your cookies tough instead of soft.

3. Try to roll the dough out really evenly so that all your cookies bake at the same rate, and keep an eye on them in the oven since every oven is different.

4. When baking, take the cookies out as soon as the edges firm up a little. They might look a bit soft when they come out, but they harden a bit as they cool, so better not overbake them.