25 Days Of Christmas Cookies – Gingerbread Man Recipe

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I posted this recipe last year and I’m posting it again.  Why? Because this recipe is the best one I’ve ever tried for making gingerbread men.

Who can say no to a Gingerbread Man cookie?  I know I can’t.  I’m not sure if it’s my animal instincts or what, but I tend to go for the right arm first. Then the legs.  And once I have eaten all his limbs… I bite off his head.  This is exactly why I don’t like to decorate my cookies.  After all, what kind of sicko wants a helpless Gingerbread Man staring back at her with his mini chocolate chips eyes?

Poor Gingey…It must be terribly traumatic to be a Gingerbread man…


  • 3/4 cup packed dark brown sugar
  • 1 stick butter or margarine, softened
  • 2 large eggs
  • 1/4 cup molasses
  • 3 1/4 cups all-purpose flour, plus more for dusting work surface
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda {15 Cool Uses for Baking Soda}
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt


Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper (I like to use silpats*). Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. Recipe By Paula Dean

A few of my favorite things…

Gingerbread Baby* By Jan Brett
Baking Mats*
Wilton Gingerbread Boy Comfort Grip Cookie Cutter*
Gingerbread House Mold*

*Direct links to Amazon.com Products

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

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  1. And here I thought our family was strange for not decorating our Men either!

  2. Hi Mavis.

    Could you please tell me what weight is a ‘stick of butter’?

    Ours comes in 500gm/1lb blocks here in New Zealand.

  3. Do you use dark or light molasses? Sulfured or unsulfured? Just wondering cuz my momma says it makes a difference. And I can’t find my recipe so I’m using yours this year!

  4. I just read that Tuesday, December 4th is National Cookie Day. Good timing when most are making lots of cookies anyways.

  5. how many gingerbread does this make? I need to make about 8-9 dozen
    and does Thursday and would like to make them ahead.

  6. does the type of molasses make a difference?

  7. Dumb question, but is the wire rack necessary or can I put them on wax paper?

  8. Are! I just tried this and the “dough” was SUPER dry and crumbly! What happened?

  9. my dough was dry too! Ugh!

  10. Just attempted to make these but my dough was too dry to work with. Followed recipe to the dot. Seems too much flour maybe?? Not sure but was unable to work with :(

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