Few things say “holiday cheer” like the spicy aroma of gingerbread cookies wafting through your kitchen. There’s something irresistibly nostalgic about crafting gingerbread men—decorating their little faces, adding sprinkle buttons, and maybe even sneaking a taste of the dough (no judgment here!). This recipe creates perfectly soft and chewy gingerbread men, spiced just right and topped with glossy royal icing. Whether you’re baking for a holiday party, a cookie exchange, or simply for the joy of it, these cookies are bound to become a new tradition in your home.

I still remember the first time I made gingerbread men with my mom. She let me cut out the shapes, and naturally, I decided that my gingerbread men needed mismatched sprinkle “shoes.” The kitchen was chaos—flour dusted the counters, sticky molasses coated the spoon, and I had icing smeared on my face like war paint. But the cookies? Oh, they were magical. Warm from the oven, soft in the center, with just the right amount of spice. Every bite brought us laughter and joy, and that’s the memory I want to share with you today.

Soft & Chewy Gingerbread Men Cookies Recipe

A brief history of gingerbread cookies

Gingerbread dates back centuries, with early recipes found as far back as ancient Greece. But it was Queen Elizabeth I who popularized the decorative “gingerbread men” we know and love today, serving them to visiting dignitaries as part of elaborate banquets. The cookies became symbols of warmth and prosperity, earning their place as holiday staples. Over time, the recipes evolved, but the heart of gingerbread—its rich molasses base and warming spices—has stayed the same.

Let’s talk ingredients: bringing the flavor to life

For truly soft and flavorful gingerbread cookies, it’s all about the ingredients. Here’s a quick guide to what you’ll need:

Flour (3 ¼ cups): The backbone of the cookies. Be sure to measure it correctly—too much, and your dough will be stiff.
Spices (ginger, cinnamon, cloves, nutmeg): These warm spices create the classic gingerbread flavor. If you’re out of nutmeg, allspice works as a substitute, though it will add a slightly different twist.
Molasses (½ cup): This gives gingerbread its signature deep, rich flavor. Use unsulphured molasses for the best results. If you can’t find it, dark corn syrup works in a pinch, but you’ll lose some depth of flavor.
Brown sugar (¾ cup): Adds sweetness and moisture. I prefer light brown sugar, but dark brown sugar will make your cookies even richer.
Unsalted butter (¾ cup): This keeps the cookies tender. Softened butter is key here—it should yield easily to a finger press.
Egg (1 large): Provides structure and helps bind everything together.

For the royal icing:

Powdered sugar, meringue powder, cream of tartar, and warm water: These combine to make a smooth, glossy icing that hardens beautifully. If you’re out of meringue powder, pasteurized egg whites can be used instead, but they require more precision.

Kitchen gear: what you need (and what you can skip)

If you’ve got a well-stocked kitchen, you’re likely good to go. Here are the tools I find most helpful:

Electric mixer: A stand mixer or hand mixer works wonders for beating the butter and sugar until fluffy.
Rolling pin: Essential for rolling out the dough evenly. If you don’t have one, an empty wine bottle (thoroughly cleaned) works as a creative substitute.
4-inch gingerbread man cookie cutter: The star of the show! If you don’t have one, any festive shape will do.
Parchment paper: Keeps cookies from sticking to your baking sheet and makes cleanup a breeze.
Piping bags (or zip-top bags): Great for icing precision. Just snip the corner if using a zip-top bag.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get baking!

Mix the dry ingredients: In a medium bowl, whisk together the flour, spices, baking soda, and salt. I like to sift mine to avoid clumps of cinnamon or baking soda. Set it aside.
Cream the wet ingredients: In a large bowl, beat the softened butter, brown sugar, and molasses until light and fluffy. This takes about 2 minutes on medium speed. Add the egg and mix until smooth. (Pro tip: scrape down the sides of the bowl to make sure everything’s fully incorporated.)
Combine dry and wet: Gradually add the dry mixture to the wet ingredients on low speed. The dough should just come together—don’t overmix, or your cookies will lose their tender texture. Divide the dough in half, wrap each portion in plastic wrap, and chill for at least an hour (or overnight if you’re prepping ahead).
Roll and cut: Preheat your oven to 350°F. On a lightly floured surface, roll out the dough to ¼-inch thickness. If the dough starts to stick, sprinkle on a little more flour. Cut out your gingerbread men and transfer them to parchment-lined baking sheets.
Bake to perfection: Bake for 9-10 minutes, just until the edges are set. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. (Pro tip: slightly underbaking ensures they stay soft!)
Decorate with icing: While the cookies cool, prepare the royal icing. Beat the powdered sugar, meringue powder, cream of tartar, and water until thick and glossy. Pipe onto the cookies and let your creativity run wild with sprinkles!

Fun variations to try

If you’re like me, you’ll want to experiment. Here are some ideas to mix things up:

Vegan-friendly version: Substitute the butter with vegan margarine, and use aquafaba (the liquid from a can of chickpeas) in place of the egg.
Gluten-free twist: Use a 1:1 gluten-free flour blend. You may need to add a bit more flour to achieve the right consistency.
Spicy kick: Add a pinch of cayenne or a dash of black pepper to the spices for a bold twist.
Holiday shapes: Switch out the gingerbread man cutter for stars, trees, or snowflakes.
Chocolate-dipped edges: Once cooled, dip half of each cookie in melted white chocolate and sprinkle with crushed peppermint.

How to serve and present them

Set your gingerbread men on a festive platter or arrange them in clear cellophane bags tied with ribbon for an adorable gift. Garnish the cookies with extra sprinkles for a pop of color. For a fun party touch, place them around mugs of hot cocoa!

Drink pairings: what to sip alongside

For a cozy combo, serve these cookies with a hot chai latte or mulled cider. Feeling festive? A spiced rum cocktail or Irish coffee complements the flavors beautifully. For the kids, nothing beats a cold glass of milk or hot chocolate topped with marshmallows.

Storing and reheating tips

Store your cookies in an airtight container at room temperature for up to a week. If you’ve made extras, freeze undecorated cookies in a single layer, then transfer them to a freezer-safe bag. Thaw at room temperature and decorate when ready! Avoid refrigerating the royal icing—it can harden inconsistently.

Scaling the recipe for a crowd

Doubling the recipe is simple, but keep an eye on your mixer—bigger batches can strain smaller models. For smaller yields, halve the ingredients and use the same baking times. One quirk when scaling: the dough may need a few extra minutes in the fridge to firm up properly.

Final thoughts

There’s a reason gingerbread men have stood the test of time—they’re equal parts delicious and fun to make. I hope you’ll gather your family, put on some holiday tunes, and make these cookies part of your traditions. Share your creations and let me know your favorite decorations. Happy baking!

Frequently asked questions

1. 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.

2. My cookies turned out hard—what went wrong?
Overmixing or overbaking can cause hard cookies. Be sure to mix just until combined and bake until the edges are set.

3. Can I skip the molasses?
Molasses is key for flavor, but you can substitute dark corn syrup or honey if needed.

4. How do I prevent the dough from sticking?
Lightly flour your surface and rolling pin. Chill the dough if it becomes too soft.

5. Do I need meringue powder for the icing?
Meringue powder ensures the icing sets properly, but you can use pasteurized egg whites if necessary.