Classic spiced gingerbread men (Printable version)

Crispy-edged spiced gingerbread men with soft centers, ideal for decorating and festive treats.

# What you need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed light brown sugar
10 - 1 large egg
11 - 1/2 cup molasses
12 - 1 teaspoon pure vanilla extract

→ For Decorating

13 - Royal icing or writing icing pens
14 - Assorted candies, sprinkles, or chocolate chips (optional)

# How To:

01 - Whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. Set aside.
02 - Beat the softened butter and brown sugar in a separate large bowl until light and creamy.
03 - Add the egg, molasses, and vanilla extract to the creamed butter and sugar mixture and beat until fully blended.
04 - Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
05 - Divide the dough in half, shape each half into a disc, wrap in plastic, and refrigerate for at least 40 minutes.
06 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - Roll one disc of dough at a time on a lightly floured surface to a thickness of 1/4 inch (6 mm).
08 - Use a gingerbread man cookie cutter to cut shapes, placing them about 1 inch (2.5 cm) apart on the baking sheets.
09 - Bake for 8 to 10 minutes until edges are set but centers remain slightly soft.
10 - Allow biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11 - Once cooled, decorate with royal icing and candies as desired.

# Expert Advice:

01 -
  • They're sturdy enough to decorate but tender enough to actually enjoy eating, not just admiring.
  • The dough comes together in minutes, and you can make it days ahead when you're less rushed.
  • Kids and adults both get genuinely excited about decorating their own little gingerbread characters.
02 -
  • The moment you pull them out, they'll seem too soft in the center—this is correct, not a mistake; they set up as they cool and that's what gives you the perfect texture.
  • If your dough cracks when you roll it out, it's too cold; let it sit at room temperature for a few minutes and it'll become workable again.
03 -
  • Measure your flour by spooning it into the measuring cup rather than scooping directly from the bag, which compacts it and throws off your ratio.
  • If you don't have molasses, you can substitute with an equal amount of dark brown sugar mixed with a tablespoon of honey, though the flavor won't be quite as deep.

Go back