I perfected Chewy Gingerbread Man Cookies that stay soft while holding their shape for decorating, and in the recipe I share the simple tweaks that make them tender yet sturdy enough for icing and sprinkles.

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I wanted gingerbread that actually looks like a cookie and still tastes soft, so I kept tweaking until it felt right. These are the kind of Simple Gingerbread Man Cookies that survive decorating day, not the brittle kind that fall apart the moment you touch them.

With warm ground ginger and a bold molasses note the flavor is familiar but a little surprising, and yes, they hold their shape for Gingerbread Cookies To Decorate with kids or at a swap. I’ll admit I messed up a few batches, learned which moments matter, and this intro is the honest tease—want the rest?

Ingredients

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All-purpose flour: Provides structure and carbs, little fibre, makes cookies hold their shape but can be dense.
Molasses: Deep sweet, slightly bitter molasses gives flavor plus some iron and minerals, not ultra-healthy.
Unsalted butter: Adds richness and tender crumb, mostly fat, gives flavor, high in saturated fat.
Dark brown sugar: Sweetness, lots of carbs and moisture, molasses in it deepens flavor and chewiness.
Egg: Binds the dough, adds protein and moisture, helps set cookies when baked, simple but crucial.
Ground ginger and spices: Ginger gives warm spicy kick, cinnamon and cloves add depth, small amounts pack lots flavor.
Cornstarch optional: Lightens texture, helps softer edges, tiny addition yields tender cookies without changing flavor much.

Ingredient Quantities

3 cups (360 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed dark brown sugar

1 large egg, room temperature

1/2 cup (120 ml) unsulphured molasses

1 teaspoon vanilla extract

1 tablespoon cornstarch, optional

1 to 2 tablespoons milk, optional

How to Make this

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1. In a bowl whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg until evenly mixed.

2. In a large mixing bowl beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and fluffy, about 2 to 3 minutes.

3. Add 1 large egg, 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract to the butter mixture and mix until combined, a little egg white streaks are ok.

4. Gradually add the dry ingredients to the wet and stir just until a dough forms. If the dough seems very dry or crumbly, sprinkle in 1 tablespoon cornstarch and up to 1 to 2 tablespoons milk, a little at a time, until the dough holds together but is still firm.

5. Turn the dough onto a lightly floured surface, press into a disk, wrap tightly in plastic and chill in the fridge for at least 1 hour and up to overnight; chilling helps the cookies keep their shape when cut.

6. When ready, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

7. Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness (thin for crispier, 1/8 inch for crisper edges). Cut shapes with cookie cutters, transfer cutouts to the prepared sheets leaving about 1 inch between cookies. If dough gets too soft, pop trays in fridge 10 minutes before baking.

8. Bake 8 to 10 minutes for medium sized cutouts (larger shapes may need up to 12), bake until edges are set but centers still slightly soft. Dont overbake or they will get hard.

9. Let cookies cool on the baking sheet 2 to 3 minutes then move to a wire rack to cool completely before decorating. Store in an airtight container, layered with parchment, they stay soft for several days.

Equipment Needed

1. Large mixing bowl (3–4 qt) for creaming butter and sugar
2. Medium bowl for whisking the flour and spices together
3. Whisk to evenly blend the dry ingredients
4. Electric mixer or a sturdy wooden spoon for beating the butter and sugar
5. Measuring cups, measuring spoons and a kitchen scale for precise amounts
6. Rubber spatula for scraping the bowl and folding the dough
7. Rolling pin plus two sheets of parchment to roll the dough between
8. Assorted cookie cutters and a bench scraper or offset spatula to lift cutouts
9. Baking sheets lined with parchment paper or silicone mats
10. Wire cooling rack and plastic wrap for chilling and storing the dough

FAQ

3 cups (360 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed dark brown sugar

1 large egg, room temperature

1/2 cup (120 ml) unsulphured molasses

1 teaspoon vanilla extract

1 tablespoon cornstarch, optional

1 to 2 tablespoons milk, optional

Q: How long should I chill the dough? A: At least 1 hour, but overnight is best for flavor and clean shapes.

Q: Can I freeze the dough or baked cookies? A: Yes. Freeze dough discs wrapped tightly up to 3 months. Thaw in the fridge overnight before rolling. Baked cookies freeze well stacked between parchment up to 3 months.

Q: My cookies spread and lost their shape, what went wrong? A: Usually dough was too warm or oven temp too low. Chill the dough before baking and make sure oven is fully preheated to 350 F.

Q: Do I need the cornstarch and milk? A: Cornstarch helps make the cookies tender and easier to roll, its optional. Milk is only to loosen overly stiff dough, add 1 tablespoon at a time.

Q: Can I use light brown sugar instead of dark? A: Yes, you can. Dark brown has more molasses and gives a deeper flavor, so light will be milder but still good.

The Best Gingerbread Cut Out Cookies Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a gluten-free 1:1 baking blend (with xanthan gum) same measure, but expect a bit more crumble.
Unsalted butter: use salted butter 1:1 and cut the added salt by about 1/4 teaspoon, or use solid coconut oil 1:1 for crisper edges and a light coconut note, or vegetable shortening 1:1 for very clean cut-outs though flavor will be blander.
Packed dark brown sugar: make your own by mixing 1 cup granulated sugar with 1 to 2 tablespoons molasses (2 tbsp for dark), or just use light brown sugar 1:1 if you want a milder molasses taste.
Unsulphured molasses: substitute with blackstrap molasses for a deeper, more intense flavor (use a bit less if you dont want it bitter), or use dark corn syrup or maple syrup 1:1 for a milder, sweeter result, but the spice bite will be softer.

Pro Tips

1) Chill the dough well but dont be afraid to let it sit a few extra minutes on the counter if it feels too stiff to roll, it relaxes and is easier to shape. If you chill it overnight the flavor gets better, but let it warm up just enough so your cutters dont tear the edges.

2) If your dough looks crumbly add a little cornstarch or a teaspoon of milk at a time until it holds. Small amounts go a long way, otherwise you can make it too wet and then the cookies spread weirdly.

3) Roll between two sheets of parchment, this keeps things clean and you wont need much extra flour which can make cookies tough. Keep the thickness even, and re-roll scraps only once or twice or the cookies get chewy.

4) Use a tiny bit of warm molasses or swirl in a touch more brown sugar for deeper flavor, but taste as you go since it can get intense fast. Also try a pinch more salt if your butter is very low in salt, it makes the spices pop.

5) Cool completely before decorating and store layered with parchment in an airtight container, put a slice of apple or piece of bread in the tin if you want them softer the next day. You can also freeze unbaked cutouts on a tray then bag them for quick baking later, just add a minute or two to the bake time.

The Best Gingerbread Cut Out Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

152

kcal

Equipment: 1. Large mixing bowl (3–4 qt) for creaming butter and sugar
2. Medium bowl for whisking the flour and spices together
3. Whisk to evenly blend the dry ingredients
4. Electric mixer or a sturdy wooden spoon for beating the butter and sugar
5. Measuring cups, measuring spoons and a kitchen scale for precise amounts
6. Rubber spatula for scraping the bowl and folding the dough
7. Rolling pin plus two sheets of parchment to roll the dough between
8. Assorted cookie cutters and a bench scraper or offset spatula to lift cutouts
9. Baking sheets lined with parchment paper or silicone mats
10. Wire cooling rack and plastic wrap for chilling and storing the dough

Ingredients

3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed dark brown sugar
1 large egg, room temperature
1/2 cup (120 ml) unsulphured molasses
1 teaspoon vanilla extract
1 tablespoon cornstarch, optional
1 to 2 tablespoons milk, optional

Directions

In a bowl whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg until evenly mixed.
In a large mixing bowl beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and fluffy, about 2 to 3 minutes.
Add 1 large egg, 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract to the butter mixture and mix until combined, a little egg white streaks are ok.
Gradually add the dry ingredients to the wet and stir just until a dough forms. If the dough seems very dry or crumbly, sprinkle in 1 tablespoon cornstarch and up to 1 to 2 tablespoons milk, a little at a time, until the dough holds together but is still firm.
Turn the dough onto a lightly floured surface, press into a disk, wrap tightly in plastic and chill in the fridge for at least 1 hour and up to overnight; chilling helps the cookies keep their shape when cut.
When ready, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness (thin for crispier, 1/8 inch for crisper edges). Cut shapes with cookie cutters, transfer cutouts to the prepared sheets leaving about 1 inch between cookies. If dough gets too soft, pop trays in fridge 10 minutes before baking.
Bake 8 to 10 minutes for medium sized cutouts (larger shapes may need up to 12), bake until edges are set but centers still slightly soft. Dont overbake or they will get hard.
Let cookies cool on the baking sheet 2 to 3 minutes then move to a wire rack to cool completely before decorating. Store in an airtight container, layered with parchment, they stay soft for several days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.