I’m sharing my favorite Soft Gingerbread Cookies recipe, made with molasses, a carefully balanced spice blend and finished with an easy royal icing, and the full recipe is on my website.

Jump to Recipe

I keep coming back to this Soft & Chewy Gingerbread Men Cookies recipe. The mix of ground ginger and molasses hits like holiday nostalgia but not too sweet, and the cookies stay tender even after being frosted with an easy royal icing.

I call it my Chewy Gingerbread Cookies test kitchen, cause somehow every batch teaches me little tricks. The Gingerbread Man Cookie Recipe on my site has quirks, notes and a printable version so you wont lose it under holiday clutter.

Try one and see why I keep making them every year. You might get hooked.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Mostly carbs, some protein, gives structure and a slightly chewy texture.
Unsalted butter: Rich fat, gives tenderness and flavor, helps cookies stay soft.
Dark brown sugar: Adds sweetness and molasses notes, keeps cookies moist and chewy.
Molasses: Deep, slightly bitter sweetness, mineral rich, gives that classic gingerbread flavor.
Egg: Protein and moisture, helps bind dough and makes cookies tender and a bit cakey.
Ginger cinnamon cloves nutmeg: Bold warm spices, add aroma and zing, some antioxidants present.
Powdered sugar: Pure sweetness, quick melt for smooth icing, no real nutrients besides calories.

Ingredient Quantities

For the cookies: 3 cups (375 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed dark brown sugar

1 large egg

1/2 cup (120 ml) unsulphured molasses

1 teaspoon vanilla extract

For the royal icing: 2 cups (240 g) powdered sugar, sifted

1 tablespoon meringue powder or 1 large pasteurized egg white

2 to 3 tablespoons water

1/2 teaspoon vanilla extract or lemon juice

Optional: sprinkles, sanding sugar or small candies for decorating

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat so cookies wont stick.

2. Whisk together 3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a bowl and set aside.

3. In a large bowl cream 3/4 cup softened unsalted butter with 3/4 cup packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 1 large egg, 1/2 cup unsulphured molasses and 1 teaspoon vanilla extract and beat until combined. Don’t overmix though or cookies get tough.

4. Stir the dry ingredients into the wet just until combined. The dough will be slightly soft and tacky. Chill the dough at least 1 hour (or up to overnight) wrapped in plastic; chilling firms it so shapes hold and flavors deepen. If it’s too hard after chilling let it sit 10 minutes at room temp.

5. Roll dough between two sheets of parchment to about 1/4 inch (6 mm) thick for soft chewy cookies. If you dont have parchment you can flour the surface but dont use too much flour. Cut gingerbread men with cookie cutters and transfer to a baking sheet leaving space between them. If shapes get warm, chill cut cookies 10 to 15 minutes before baking so they keep their shape.

6. Bake cookies 8 to 10 minutes, until edges are set and centers still look a touch soft. For chewier cookies err on the shorter side. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely.

7. For the royal icing sift 2 cups powdered sugar into a bowl, add 1 tablespoon meringue powder (or 1 large pasteurized egg white), 1/2 teaspoon vanilla extract or lemon juice and 2 tablespoons water to start. Beat until thick and glossy. Add the extra tablespoon of water only if you need a thinner flooding consistency. If you use a raw egg white be sure it is pasteurized or use meringue powder for food safety.

8. Split icing into two consistencies: keep some thicker for piping outlines and thin some with a little more water for flooding. Transfer to piping bags or zip top bags with a tiny corner snipped. Pipe outlines first, let set a minute or two, then flood centers and use a toothpick to spread if needed. Add sprinkles, sanding sugar or small candies right away because once icing crusts they wont stick.

9. Cover icing tightly between uses so it doesnt crust (press plastic directly on surface). Store decorated cookies in an airtight container at room temperature up to a week, or freeze plain baked cookies or dough for longer storage. Small tips: chill dough if sticky, use room temp butter for even creaming, and practice one cookie to dial baking time because oven temps vary.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls, large for creaming and medium for the dry mix (dont skip the large one)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons plus a kitchen scale if you want extra accuracy
6. Whisk for the dry ingredients and a rubber spatula for scraping the bowl
7. Rolling pin and cookie cutters (gingerbread men)
8. Metal spatula or bench scraper to lift cut cookies onto the sheet
9. Wire cooling rack to cool cookies completely
10. Piping bags or zip top bags (corner snipped), small round tip or scissors, and toothpicks for icing details and flooding

FAQ

Q: How long should I chill the dough before rolling and why?

A: Chill at least 2 hours for easier rolling and less spreading, overnight if you want deeper flavor. If you’re rushed stick the dough in the freezer for 15 to 20 minutes till firm. Cold dough holds shape better, warm dough gets sticky and makes flat cookies.

Q: My cookies turned out flat and crisp, what went wrong?

A: Most likely the dough was too warm, you didn’t chill it, or you overbaked them. Use softened but not melting butter, chill the cut shapes on the tray 10 minutes before baking, and pull them out when edges are set but centers still a little soft. Also measure flour right, too little flour makes them spread.

Q: How do I keep the centers soft and chewy instead of crunchy?

A: Use brown sugar and molasses like the recipe says, they add moisture. Bake until edges are set but centers still look slightly underdone, then cool on the pan 5 minutes before moving to a rack. Thicker cookies stay chewy longer, so roll to about 1/4 inch thickness.

Q: How do I know the right royal icing consistency for piping and flooding?

A: For piping keep it thicker so it holds shape, add tiny amounts of water till it forms a ribbon that slowly blends back. For flooding thin it till it flows smoothly off a spoon and levels out in 10 to 15 seconds. Use meringue powder or pasteurized egg white for safety, and add water 1/4 teaspoon at a time, don’t overdo it.

Q: Can I make the dough or cookies ahead and freeze them?

A: Yes. Dough freezes well up to 3 months wrapped tight, either as a disk or already rolled and cut on a tray then bagged. Baked cookies also freeze up to 3 months in an airtight container, thaw at room temp before decorating. Thawing in the bag keeps them from drying out.

Q: Any easy swaps if I don’t have dark molasses or want gluten free?

A: Dark molasses gives that classic gingerbread depth, but if you only have light molasses it works, flavor will be milder. For gluten free try a 1 to 1 gluten free flour blend with xanthan gum, texture changes a bit so chill the dough longer. Egg or butter swaps are possible with vegan butters and egg replacers, expect small texture differences.

Soft & Chewy Gingerbread Men Cookies Recipe Substitutions and Variations

All purpose flour: swap cup for cup with whole wheat pastry flour for a nuttier, slightly denser cookie, or use a 1:1 gluten free blend that contains xanthan gum if you need gluten free. It’ll change texture a bit so chill the dough if it’s sticky.
Unsalted butter (3/4 cup): use 3/4 cup solid coconut oil or an equal amount of vegan/butter-style spread. Expect a slight flavor change and if using coconut oil keep dough cool so shapes hold.
Molasses (1/2 cup): replace with 1/2 cup dark corn syrup for sweetness only, or 1/2 cup maple syrup plus 2 tbsp dark brown sugar for more depth. Stir well so sugars dissolve.
Large egg: use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce for a softer, chewier cookie. Flax gives better structure than applesauce.

Pro Tips

1) Chill smart: chill the dough at least an hour, but overnight is better for flavor and cleaner shapes. If cut cookies get soft while you work, pop the whole tray in the freezer 10 to 15 minutes so they bake sharp. If the dough is rock hard after chilling just let it sit on the counter 8 to 10 minutes before rolling.

2) Roll and cut with consistency: roll between two sheets of parchment and use a ruler or dowels to keep the thickness even so every cookie bakes the same. Flour the surface sparingly or your cookies will dry out and get tough. For tiny, detailed cutters chill the rolled dough for a few minutes before cutting.

3) Watch the bake not the clock: ovens vary so judge by look, not exact minutes. Pull them when the edges are set but the center still looks a little soft, they firm up as they cool and you get chewier cookies that way. Rotate pans once midway if your oven has hot spots.

4) Icing and decorating hacks: use meringue powder if you dont want to worry about raw eggs, and add water a teaspoon at a time until you reach pipe or flood consistency. Keep the icing covered by pressing plastic directly on it between uses, and add sprinkles right after flooding while it’s still wet so they stick. If bubbles appear, burst them with a toothpick fast.

Soft & Chewy Gingerbread Men Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my favorite Soft Gingerbread Cookies recipe, made with molasses, a carefully balanced spice blend and finished with an easy royal icing, and the full recipe is on my website.

Servings

servings

Calories

129

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls, large for creaming and medium for the dry mix (dont skip the large one)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons plus a kitchen scale if you want extra accuracy
6. Whisk for the dry ingredients and a rubber spatula for scraping the bowl
7. Rolling pin and cookie cutters (gingerbread men)
8. Metal spatula or bench scraper to lift cut cookies onto the sheet
9. Wire cooling rack to cool cookies completely
10. Piping bags or zip top bags (corner snipped), small round tip or scissors, and toothpicks for icing details and flooding

Ingredients

For the cookies: 3 cups (375 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed dark brown sugar
1 large egg
1/2 cup (120 ml) unsulphured molasses
1 teaspoon vanilla extract
For the royal icing: 2 cups (240 g) powdered sugar, sifted
1 tablespoon meringue powder or 1 large pasteurized egg white
2 to 3 tablespoons water
1/2 teaspoon vanilla extract or lemon juice
Optional: sprinkles, sanding sugar or small candies for decorating

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat so cookies wont stick.
Whisk together 3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a bowl and set aside.
In a large bowl cream 3/4 cup softened unsalted butter with 3/4 cup packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 1 large egg, 1/2 cup unsulphured molasses and 1 teaspoon vanilla extract and beat until combined. Don’t overmix though or cookies get tough.
Stir the dry ingredients into the wet just until combined. The dough will be slightly soft and tacky. Chill the dough at least 1 hour (or up to overnight) wrapped in plastic; chilling firms it so shapes hold and flavors deepen. If it’s too hard after chilling let it sit 10 minutes at room temp.
Roll dough between two sheets of parchment to about 1/4 inch (6 mm) thick for soft chewy cookies. If you dont have parchment you can flour the surface but dont use too much flour. Cut gingerbread men with cookie cutters and transfer to a baking sheet leaving space between them. If shapes get warm, chill cut cookies 10 to 15 minutes before baking so they keep their shape.
Bake cookies 8 to 10 minutes, until edges are set and centers still look a touch soft. For chewier cookies err on the shorter side. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely.
For the royal icing sift 2 cups powdered sugar into a bowl, add 1 tablespoon meringue powder (or 1 large pasteurized egg white), 1/2 teaspoon vanilla extract or lemon juice and 2 tablespoons water to start. Beat until thick and glossy. Add the extra tablespoon of water only if you need a thinner flooding consistency. If you use a raw egg white be sure it is pasteurized or use meringue powder for food safety.
Split icing into two consistencies: keep some thicker for piping outlines and thin some with a little more water for flooding. Transfer to piping bags or zip top bags with a tiny corner snipped. Pipe outlines first, let set a minute or two, then flood centers and use a toothpick to spread if needed. Add sprinkles, sanding sugar or small candies right away because once icing crusts they wont stick.
Cover icing tightly between uses so it doesnt crust (press plastic directly on surface). Store decorated cookies in an airtight container at room temperature up to a week, or freeze plain baked cookies or dough for longer storage. Small tips: chill dough if sticky, use room temp butter for even creaming, and practice one cookie to dial baking time because oven temps vary.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.