Chewy Gingerbread Man Cookies

(Soft, spiced, and irresistibly festive!)

A Little Introduction

I’ve baked my fair share of cookies, but nothing says “the holidays are here” quite like a batch of chewy gingerbread men coming out of the oven. The smell alone—warm molasses, cinnamon, ginger, and cloves—instantly makes the kitchen feel cozy and nostalgic. Every time I make these, I’m reminded of childhood afternoons spent decorating gingerbread cookies with way too many sprinkles (and maybe sneaking a few bites of dough along the way).

These gingerbread man cookies are soft in the middle, slightly crisp at the edges, and full of deep, molasses-y flavor. They’re the kind of cookies that make people say, “Oh wow, these actually taste amazing,” not just “They’re cute!”

Why This Recipe Is Special

Most gingerbread man cookies lean either too crunchy or too cakey—but this version strikes that perfect middle ground. They stay soft and chewy for days, which means you can bake them ahead of time without losing that fresh-from-the-oven feel. Plus, they hold their shape beautifully—no puffy, unrecognizable “gingerbread blobs” here.

This recipe is also really approachable. You don’t need fancy tools or professional decorating skills—just a rolling pin, cookie cutters, and a little festive spirit.

Why You’ll Love This Recipe

• Chewy + Soft Texture: No jaw-breaking cookies here!
• Perfectly Spiced: Balanced ginger, cinnamon, and molasses—warm but not overwhelming.
• Easy to Roll and Cut: The dough is forgiving and doesn’t stick like crazy.
• Holds Shape When Baked: Your gingerbread men actually look like gingerbread men.
• Make-Ahead Friendly: The dough chills beautifully and can be frozen for later.
• Kid-Friendly Fun: Perfect for decorating (or for nibbling plain).

Tools You’ll Need

You don’t need a pro kitchen setup—just a few basics:

• Mixing bowls: One large for wet ingredients, one for dry.
• Hand or stand mixer: To cream the butter and sugar properly. A wooden spoon works too, but be ready for a mini arm workout.
• Rolling pin: For evenly rolling the dough. Any kind works—wood, marble, or silicone.
• Cookie cutters: Classic gingerbread man shapes (or stars, trees, hearts—whatever you like).
• Baking sheets: Line with parchment paper to prevent sticking.
• Wire rack: For cooling cookies evenly without trapping steam underneath.

Ingredients

Dry Ingredients

• 3 ¼ cups (405g) all-purpose flour – gives structure and chewiness.
• 1 teaspoon baking soda – a little lift for soft texture.
• 2 teaspoons ground ginger – the star spice.
• 1 ½ teaspoons ground cinnamon – warmth and depth.
• ¼ teaspoon ground cloves – strong but essential for that classic flavor.
• ½ teaspoon salt – balances sweetness.

Wet Ingredients

• ¾ cup (170g) unsalted butter, softened – rich flavor and soft texture.
• ¾ cup (150g) dark brown sugar – molasses-y sweetness.
• ⅓ cup (80ml) unsulphured molasses – the signature gingerbread taste.
• 1 large egg – binds everything together.
• 1 teaspoon vanilla extract – rounds out the flavor.

Step-by-Step Instructions

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. You’re basically blending the spice magic evenly through the flour so you don’t get surprise spice pockets later.

2. Cream the Butter and Sugar

In a large bowl, use a mixer to beat the butter and brown sugar until light and fluffy (about 2 minutes). This step traps air in the butter and gives you that soft, chewy texture.

3. Add Molasses, Egg, and Vanilla

Pour in the molasses, crack in the egg, and add the vanilla. Mix until smooth and slightly glossy. Don’t worry if it looks a bit darker or stickier than typical cookie dough—molasses does that.

4. Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet until a soft dough forms. It’ll look thick and dense, but that’s what we want.

5. Chill the Dough

Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Chill for at least 1 hour (or up to 2 days). Chilling helps the dough firm up, which makes rolling and cutting so much easier.

6. Preheat and Prep

When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Roll and Cut

On a lightly floured surface, roll the dough to about ¼ inch (6mm) thickness. Cut out your gingerbread men and place them about 1 inch apart on the baking sheets. Gather the scraps, re-roll, and keep cutting.

(If the dough feels too soft, pop it back in the fridge for 10 minutes—no stress!)

8. Bake

Bake for 8–10 minutes, depending on size. You’ll know they’re ready when the edges are firm and just starting to darken slightly. The centers should look set but still soft.

9. Cool and Decorate

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Once cooled completely, decorate with royal icing, melted chocolate, or even simple powdered sugar glaze.

Serving Ideas

• Classic: Decorate with icing and little candy buttons.
• Minimalist: Drizzle with white chocolate and sprinkle a pinch of cinnamon sugar.
• Dunk-worthy: Serve alongside a mug of hot cocoa or chai latte.

Variations & Customizations

• Extra Spicy: Add ½ teaspoon more ginger and a pinch of black pepper for a bold kick.
• Citrus Twist: Mix in 1 teaspoon orange zest for a bright, fresh flavor.
• Vegan-Friendly: Swap butter for vegan butter and egg for 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend.

Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezer (Baked): Freeze for up to 3 months, thaw at room temp before serving.
• Freezer (Dough): Wrap dough discs tightly and freeze up to 3 months; thaw overnight in the fridge before rolling.

Pro Tips & Mistakes to Avoid

My best gingerbread secrets:

• Don’t skip the chill time. Warm dough will spread and lose its shape.
• Underbake slightly. The cookies continue to firm as they cool—this is key to chewiness!
• Use dark molasses. Light molasses works, but dark gives that deep, classic flavor.
• Keep flouring your surface lightly. Too much flour makes cookies tough; just enough keeps things from sticking.
• Test bake one cookie first. If it spreads too much, chill the dough longer.

Recipe Summary

• Yield: About 24 medium cookies
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 10 minutes
• Total Time: ~1 hour 30 minutes

Per Cookie (approximate):

Calories: 135 | Fat: 5g | Carbs: 21g | Sugar: 10g | Protein: 2g

Final Thoughts

There’s something genuinely comforting about baking gingerbread man cookies—it’s part creativity, part nostalgia, and all joy. I love how these chewy little guys fill the house with the scent of spice and warmth. Once you’ve made them, I promise you’ll never go back to the store-bought kind.