Why You’ll Love This Recipe
- Soft and chewy texture, not hard or crunchy
- Packed with classic holiday spices for a warm, cozy flavor
- Fun to decorate with icing, candies, or sprinkles
- Perfect for holiday gifting or cookie exchanges
- Can be made ahead and stored for later
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Egg
- Vanilla extract
Directions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about ¼-inch thickness.
- Use a gingerbread man cookie cutter to cut out shapes and transfer them to the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Decorate as desired with icing and sprinkles.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
Variations
- Crispier Cookies: Roll the dough thinner and bake for an extra 1-2 minutes.
- Spicier Flavor: Increase the amount of ginger and cinnamon for a bolder taste.
- Gluten-Free Version: Use a gluten-free flour blend.
- Icing Decoration: Use royal icing for detailed designs or simple glaze for a minimalist look.
- Chocolate Twist: Add mini chocolate chips to the dough for a fun variation.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keep in a sealed container for up to 2 weeks.
- Freezer: Freeze undecorated cookies for up to 3 months. Thaw at room temperature before decorating.
- Reheating: Not necessary, but you can warm them slightly in the microwave for a fresh-baked feel.
FAQs
How do I keep gingerbread cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Why do my cookies spread too much?
Ensure the dough is well-chilled before rolling and baking. Too much butter can also cause spreading.
Can I use white sugar instead of brown sugar?
Brown sugar adds moisture and a deeper flavor, but white sugar can be used in a pinch.
What can I use instead of molasses?
Honey or maple syrup can be substituted, but the flavor will be slightly different.
How do I decorate gingerbread cookies?
Use royal icing, sprinkles, or mini candies for fun designs.
Can I make these cookies vegan?
Yes, use plant-based butter, a flax egg, and maple syrup instead of molasses.
How thick should I roll the dough?
About ¼ inch thick for the perfect soft and chewy texture.
Do I need to chill the dough?
Yes, chilling prevents spreading and helps the flavors develop.
Can I freeze decorated cookies?
Yes, but icing may become slightly soft when thawed. Freeze in a single layer before stacking.
Conclusion
Soft and chewy gingerbread men cookies are a must-have for the holiday season. Whether you’re baking with family, decorating for fun, or gifting homemade treats, these cookies are sure to bring joy. With their perfect texture and festive flavor, they’ll quickly become a holiday tradition in your home. Try them today and enjoy the cozy warmth of homemade gingerbread!
Soft & Chewy Gingerbread Men Cookies
These soft and chewy gingerbread men cookies are the perfect holiday treat! Packed with warm spices like cinnamon, ginger, and cloves, they have a classic festive flavor that’s great for decorating and sharing. Perfect for cookie exchanges, gifting, or enjoying with a cup of hot cocoa.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 cookies
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about ¼-inch thickness.
- Use a gingerbread man cookie cutter to cut out shapes and transfer to prepared baking sheets.
- Bake for 8-10 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Decorate with icing, sprinkles, or candies as desired.
Notes
- For crispier cookies, roll dough thinner and bake an extra 1-2 minutes.
- Store in an airtight container at room temperature for up to 1 week.
- The dough can be made ahead of time and refrigerated for up to 3 days or frozen for 3 months.
- Substitute maple syrup or honey for molasses for a slightly different flavor.
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