Soft & Chewy Gingerbread Men Cookies Recipe

I love making my Soft Gingerbread Cookies. They combine all-purpose flour, ground ginger, and cinnamon with unsalted butter, molasses, and a hint of vanilla. The blend of spices creates a unique flavor that excites my palate every time. This festive recipe is my holiday favorite for sharing and smiling over.

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I’ve always been crazy about these Soft & Chewy Gingerbread Men Cookies and today I’m excited to share my favorite recipe. I first tried this version when I was a kid and haven’t looked back.

It starts with a blend of all-purpose flour, baking soda and salt, then I add in ground ginger, cinnamon and even a pinch of ground cloves for that authentic spice hit. I mix in unsalted butter with granulated and brown sugar, then stir in a large egg, molasses and vanilla extract to give it that perfect gingerbread taste.

Topping it off with a simple royal icing made from powdered sugar, meringue powder and a bit of water makes it extra fun to decorate. I highly recommend printing the recipe so you can make these delights every holiday season.

Trust me, these cookies are some of the best gingerbread cookies I’ve ever baked and you are gonna love how they turn out.

Why I Like this Recipe

I really love this recipe because the spices like ginger, cinnamon, and cloves just blend so well and give it that perfect holiday warmth; it reminds me of my favorite memories of baking at home. I also like that the dough comes out soft and chewy every time, making eating these cookies extra satisfying. The royal icing is a game changer for me since it adds a sweet, fun touch and lets me get creative with decorating. Plus, the recipe is detailed enough that I never feel confused, even if I’m in a bit of a rush or not super experienced in the kitchen.

Ingredients

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All-purpose flour: gives structure with carbs and mild protein; filler for a perfect cookie base.
Unsalted butter: adds rich creaminess, moisture and flavor while tenderizing the dough.
Granulated sugar: sweetens the cookies and helps in browning to a crisp finish.
Molasses: infuses deep warmth, moisture and a hint of tang in every bite.
Brown sugar: provides extra moisture and a caramel-like chewiness to cookies.
Powdered sugar (royal icing): creates a smooth, sweet finish; essential for decorative icing.
Meringue powder (royal icing): stabilizes icing with proteins and adds a light texture.

Ingredient Quantities

All-purpose flour – 2 1/4 cups

Baking soda – 1 teaspoon

Salt – 1/2 teaspoon

Ground ginger – 1 1/2 teaspoons

Ground cinnamon – 1 teaspoon

Ground cloves – 1/2 teaspoon

Unsalted butter (softened) – 1/2 cup

Granulated sugar – 1/2 cup

Brown sugar (packed) – 1/2 cup

Large egg – 1

Molasses – 1/2 cup

Vanilla extract – 1 teaspoon

Powdered sugar (for royal icing) – 2 cups

Meringue powder (for royal icing) – 1/2 teaspoon

Water (for royal icing) – 1 to 2 tablespoons (adjust as needed)

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 medium bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
3) In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until creamy.
4) Add 1 large egg, 1/2 cup molasses, and 1 teaspoon vanilla extract to the butter mixture and mix well.
5) Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6) Cover the dough and chill it in the refrigerator for about an hour to firm up, which makes it easier to roll out.
7) Roll out the dough on a lightly floured surface to about 1/4 inch thickness and use gingerbread men cookie cutters to shape the cookies.
8) Bake the cookies on your prepared baking sheet for 8-10 minutes, until the edges are set but the centers still look soft.
9) Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
10) For the royal icing, mix 2 cups powdered sugar, 1/2 teaspoon meringue powder, and 1 to 2 tablespoons water until smooth and thick enough to pipe, then frost the cooled cookies as desired.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl (for sifting dry ingredients)
5. Fine-mesh sieve (if you dont have one built into your bowl)
6. Large bowl (for mixing butter, sugars, egg, molasses, and vanilla)
7. Electric mixer or whisk (to beat the butter and sugars until creamy)
8. Refrigerator (to chill the dough)
9. Rolling pin (or any similar tool for flattening the dough on a lightly floured surface)
10. Gingerbread men cookie cutters
11. Wire cooling rack (for cooling the cookies)
12. Small bowl (for mixing the royal icing)
13. Piping bag or small spatula (for frosting the cooled cookies)

FAQ

Q: How can I make sure my gingerbread men stay soft and chewy?

A: Just be careful not to overbake them. Check them a minute or two before the recommended time as every oven kinda runs differently.

Q: Can I adjust the spices to suit my taste?

A: Yup, feel free to add a bit more ginger or even a pinch of extra cinnamon if you like things spicier, but don't go overboard or it might too overpower the molasses.

Q: What should I do if the dough is too sticky?

A: You can add a little extra flour gradually until it's easier to handle. Sometimes even just chilling the dough for 20 mins can help alot.

Q: How do I get the royal icing to the right consistency?

A: Mix the powdered sugar and meringue powder with 1 tablespoon of water first and add a bit more water if needed. It should be thick but still spreadable so you don't want it too runny.

Q: How can I store these cookies to keep them fresh?

A: Keep the cookies in an airtight container at room temp, and they should stay soft for a few days. Just make sure you completely cool them before storing or condensation might occur.

Soft & Chewy Gingerbread Men Cookies Recipe Substitutions and Variations

Instead of all-purpose flour, you could use whole wheat pastry flour for a slightly nuttier flavor though it may affect the texture a bit.
If you don’t have unsalted butter, try using margarine since it works well in cookies but might alter the flavor slightly.
You can swap molasses with dark corn syrup or even maple syrup if you are in a pinch although it changes the taste profile.
For royal icing, if you lack meringue powder, using a fresh egg white is a good alternative to get the right consistency.

Pro Tips

1. Make sure your butter is really soft and at room temp before you start, it helps the sugars mix in nicer and makes your dough smoother.
2. Dont overmix the dough when you combine the dry ingredients – a little bit lumpy is ok and means your cookies will stay soft.
3. When you roll out the dough, use just enough flour on the surface so it wont stick, but too much flour can dry it out so find the right balance.
4. Chill the dough for at least an hour in the fridge; this step makes it way easier to cut shapes and helps the cookies keep their shape in the oven.