Name: Soft & Chewy Gingerbread Men Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup molasses; 1 large egg; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 teaspoon baking soda

These soft and chewy gingerbread men cookies bring all the festive charm and classic holiday flavors I love. With rich molasses, warm spices like ginger and cinnamon, and a tender bite, they’re the perfect cookie to bake, decorate, and share during the holiday season. Whether I’m making them for a cookie exchange or decorating them with family, these cookies never fail to bring joy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup molasses

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

Directions

I start by creaming the butter and brown sugar together in a large mixing bowl until it’s light and fluffy.

Next, I mix in the molasses, egg, and vanilla extract until the mixture is smooth and well combined.

In a separate bowl, I whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.

I gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.

I divide the dough into two discs, wrap each in plastic wrap, and chill in the fridge for at least an hour.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

I roll out the dough on a lightly floured surface to about 1/4-inch thickness.

Using gingerbread men cookie cutters, I cut out shapes and place them on the prepared baking sheets.

I bake for 8–10 minutes, just until the edges are set. I always make sure not to overbake so they stay soft.

After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, I decorate them with royal icing, sprinkles, or whatever festive toppings I have on hand.

Servings and timing

Servings: 24 cookies

Prep time: 20 minutes

Chilling time: 1 hour

Cooking time: 10 minutes

Total time: 1 hour 30 minutes

Calories per cookie: 165 kcal

Variations

When I want to switch things up, I use this dough for other shapes besides gingerbread men—like stars or snowflakes. I sometimes add a pinch of black pepper or a dash of orange zest for extra flavor. If I’m baking with kids, I like to use mini cookie cutters for bite-sized versions. And for a more indulgent twist, I sandwich two cookies with a layer of cream cheese frosting.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to a week. They stay soft for several days, which I love. If I want to keep them longer, I freeze them undecorated—just layer them with parchment paper in a freezer-safe container. When I’m ready to enjoy them, I thaw at room temperature and decorate as usual. Reheating isn’t necessary, but a few seconds in the microwave can bring out the spices.

FAQs

How do I keep gingerbread cookies soft?

I make sure not to overbake them. Taking them out when the edges are just set is key. I also store them in an airtight container as soon as they cool completely.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before. It can stay in the fridge, tightly wrapped, for up to 2 days. It also freezes well for longer storage.

Can I use blackstrap molasses?

I don’t recommend blackstrap molasses because it’s more bitter and less sweet. I stick with regular unsulfured molasses for the best flavor.

What’s the best way to decorate these cookies?

Once the cookies are completely cooled, I decorate them with royal icing. I sometimes add candies or sprinkles while the icing is still wet so they stick.

Can I make these gluten-free?

Yes, I can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum or add a bit yourself.

Conclusion

These soft and chewy gingerbread men cookies are everything I want in a holiday treat—flavorful, festive, and fun to make. Whether I’m baking them for a party, gifting them, or decorating with family, they’re a seasonal staple in my kitchen. I love how simple they are to prepare, and how every bite brings warmth and nostalgia.

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