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–+ servings

Classic Gingerbread Men Recipe

Soft in the centers, slightly crisp edges and perfectly spiced with your classic holiday flavors. This is my favorite recipe for gingerbread men that hold their shape!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings 20 -24 cookies

Ingredients
  

GINGERBREAD MEN

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 and ¼ cup packed light brown sugar packed
  • ¼ cup granulated sugar
  • ⅓ cup molasses
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon salt

SIMPLE ROYAL ICING

  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons light corn syrup
  • 2 Tablespoons heavy cream
  • 1-2 Tablespoon water

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Set aside.
  • In a large bowl using a hand-held or stand mixer fitting with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add both sugars and molasses and beat on medium-high speed until combined and creamy/fluffy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in the egg, egg yolk, and vanilla on medium-high for 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until combined. It helps to use a ¼ cup measuring cup or large spoon for this. The cookie dough will be on the thicker side. Divide the dough in half and place each onto plastic wrap. Pat down each to create a disc shape. Cill in the refrigerator for at least 3 hours or up to 3 days. Do not skip this step.
  • Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or silic
    Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Preheat the oven to 375F degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats (preferred.) Set aside.
  • Remove the chilled cookie dough from the refrigerator. Flour a work surface, along with your hands and rolling pin. If needed, continually flour the work surface if the dough becomes sticky. Roll the dough out to ¼-inch thickness. Cut into desired shapes. Place the shapes 1 - 1.5 inches apart on the baking sheets. Re-roll the dough until all dough is gone. Repeat.
  • Baking for 9-10 minutes. The cookies will be done when the edges are slightly crisp. These cookies took exactly 10 minutes. If you prefer a softer interior, bake for 8-9 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire rack to finish cooling. Once the cookies are completely cooled, begin decorating.
  • SIMPLE ROYAL ICING
  • In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup, heavy cream and water. It will be on the thicker side. But, if it's too thick then add ½ Tablespoon more water. Separate into multiple bowls if using food coloring.
  • Allow the icing to sit on the cookies for 4 hours to harden, or you can quicken the process and sit them in the refrigerator for 1 hour. If you are eating them immediately, you can skip this step.
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