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Easy Gingerbread Man Recipe
Ash Tyrrell

Easy Gingerbread Man Recipe

After I baked these gingerbread men for the first time, I remember the scent of warm spices filling my kitchen—and how proud I felt passing them out to my family. I had never tried making spiced cookies shaped like little people, but this recipe turned out to be so forgiving and fun.
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Total Time 4 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour plus extra for rolling — gives structure and holds the shape.
  • 2 teaspoons ground ginger — the star flavor of gingerbread.
  • 1 teaspoon ground cinnamon — adds warmth and fragrance.
  • 1 teaspoon baking soda — a leavening agent that helps the cookie rise slightly.
  • ¼ teaspoon ground nutmeg — adds complexity and a nutty spice.
  • ¼ teaspoon salt — balances the sweetness and enhances flavor.
  • ¾ cup butter softened — provides richness, tenderness, and helps the dough hold together.
  • ¾ cup firmly packed brown sugar — gives moisture depth, and a caramel-like note.
  • ½ cup molasses — classic gingerbread flavor; don’t substitute light syrup if possible.
  • 1 egg — binds everything and helps with texture.
  • 1 teaspoon pure vanilla extract — rounds out flavor and mellows the spices.

Method
 

  1. In a bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and salt until thoroughly combined. This ensures your spices are evenly distributed and avoid pockets of flavor.
  2. In a separate bowl, beat the softened butter and brown sugar until light and fluffy. Then blend in molasses, egg, and vanilla until fully incorporated and smooth.
  3. Gradually add the dry mixture to the wet mixture while mixing at low speed until the dough comes together without streaks. You’ll have a fairly stiff dough.
  4. Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for at least 4 hours (or overnight). Chilling firms the dough and helps preserve the shape during baking.
  5. Once chilled, roll the dough on a lightly floured surface to about ¼ inch thickness. Use your gingerbread man cutter to stamp shapes, placing them about 1 inch apart on ungreased baking sheets.
  6. Bake in a preheated 350 °F (175 °C) oven for 8 to 10 minutes, until edges are set and only just browning. Let cookies rest for 1–2 minutes, then transfer to a wire rack to cool fully before decorating.

Notes

  • Chill the dough long enough — I’ve found that if it’s still sticky, shapes distort in the oven.
  • Use parchment paper or silicone mats — they help prevent sticking without extra fat.
  • Work quickly when rolling — the dough warms from your hands, so chill again briefly if it softens.
  • Test bake one cookie first — I like to try one as a “tester” to see browning and adjust time.
  • Store in a single layer until fully cool — I always let cookies cool completely before stacking to avoid moisture.