Soft & Chewy Gingerbread Men Cookies

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Celebrate the holiday season with these irresistibly soft and chewy Gingerbread Men Cookies. Made with warm spices, rich molasses, and an easy homemade royal icing, these classic Christmas cookies deliver everything you love about festive baking—comforting flavors, adorable shapes, and endless decorating possibilities. Perfect for holiday parties, cookie exchanges, or cozy winter afternoons, this recipe guarantees delicious results every time.

Ingredients

For the Gingerbread Cookies

• 3 ¼ cups all-purpose flour (plus extra for rolling)
• 1 ½ tablespoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup molasses
• 1 large egg, room temperature

For the Royal Icing

• 2 ½ cups powdered sugar
• 4 tablespoons warm water
• 2 tablespoons meringue powder
• ½ teaspoon cream of tartar

Decorations

• Holiday sprinkles of your choice

Instructions

1. Prepare the Dough

1. In a medium mixing bowl, whisk together flour, spices, baking soda, and salt.
2. In a large bowl, beat the butter, brown sugar, and molasses until creamy and fluffy (about 2 minutes).
3. Add the egg and mix until fully incorporated.
4. Slowly add the dry ingredients to the wet mixture on low speed. Mix only until a soft dough forms.
5. Divide the dough in two halves, wrap each portion in plastic wrap, and refrigerate for 40 minutes or until firm.

2. Cut the Cookies

1. Preheat the oven to 350°F (175°C).
2. Allow the chilled dough to rest for 10 minutes.
3. On a lightly floured surface, roll out the dough to about ¼-inch thickness.
4. Use a 3–4 inch gingerbread man cookie cutter to cut shapes.
5. Transfer cookies to parchment-lined baking sheets, reshaping and rolling leftover dough as needed.

3. Bake

1. Bake for 9–10 minutes, or until edges are set but still soft.
2. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

4. Make the Royal Icing

1. Combine powdered sugar, meringue powder, cream of tartar, and warm water in a bowl.
2. Beat on low to moisten, then increase to medium speed for 1–3 minutes until the icing becomes glossy.
3. Keep the bowl covered until ready to decorate.

5. Decorate

• Pipe details using a small round tip.
• Add sprinkles, candy buttons, or fun holiday accents.

Pro Tips

• Chill the dough thoroughly to prevent spreading.
• Flour your rolling surface and rolling pin to avoid sticking.
• For clean edges, dip cookie cutters in flour before pressing into dough.
• Don’t overbake—remove cookies while the centers still look slightly soft.
• Let cookies cool completely before icing to prevent melting.

Why This Recipe Works

• Soft and chewy, not hard or brittle
• Balanced spice blend for classic gingerbread flavor
• Perfect dough for shaping and decorating
• Foolproof royal icing that sets beautifully
• Ideal for holiday baking with kids or cookie swaps

Substitutions & Variations

• Salted Butter: Use salted butter and reduce added salt to ¼ teaspoon.
• Spice Level: Add more ginger or cinnamon for stronger flavor.
• No Meringue Powder: Use a simple glaze (powdered sugar + milk) for an easier alternative.
• Shape Options: Try stars, trees, snowflakes, or gingerbread women.
• Decorating Ideas: Ugly sweaters, scarves, buttons, or festive patterns.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Dough can be chilled for up to 48 hours.
• Pre-cut cookie shapes can be frozen for up to 2 months.

Storage

• Store baked cookies in an airtight container for 5–7 days.
• Royal icing will stay fresh at room temperature for 2 weeks.

Freezing

• Freeze undecorated cookies for 3 months. Thaw before decorating.

Serving Ideas

• Decorate for holiday parties or Christmas cookie trays
• Pair with hot cocoa, chai latte, or warm apple cider
• Package in cookie tins for homemade gifts
• Use them as edible place cards at a winter dinner

Nutrition (Per Serving Estimate)

• Calories: 211
• Carbohydrates: 38g
• Fat: 6g
• Protein: 2g
• Sugar: 25g
• Fiber: 1g
  (Values are approximate.)

Frequently Asked Questions

Can I use salted butter?

Yes—just reduce the added salt in the recipe.

Can I freeze the dough?

Absolutely. Freeze dough discs or shaped cutouts for easy baking later.

Why did my cookies spread?

The dough likely wasn’t chilled long enough or was rolled too thin.

Can I make royal icing without meringue powder?

Yes. Use a simple powdered sugar icing (powdered sugar + milk or water).

These Soft & Chewy Gingerbread Men Cookies capture everything we love about holiday baking—rich flavor, cozy aromas, and endless decorating fun. With easy-to-follow steps and a flawless texture, this recipe is one you’ll want to make year after year. Enjoy sharing them with friends, family, or anyone who loves a festive treat!

Soft & Chewy Gingerbread Men Cookies with Homemade Royal Icing

Soft, chewy gingerbread men cookies packed with warm spices and decorated with easy royal icing. Perfect for holiday baking and gifting.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 9 minutes mins

Chill Time 1 day d 16 hours hrs

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 25 cookies

Calories 211 kcal

Ingredients

  

For the Gingerbread Cookies

• 3 ¼ cups all-purpose flour (plus extra for rolling)
• 1 ½ tbsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup molasses
• 1 large egg, room temperature

For the Royal Icing

• 2 ½ cups powdered sugar
• 4 tbsp warm water
• 2 tbsp meringue powder
• tsp cream of tartar

Decorations

• Holiday sprinkles of your choice

Instructions

 

1. Prepare the Dough

• In a medium mixing bowl, whisk together flour, spices, baking soda, and salt.
• In a large bowl, beat the butter, brown sugar, and molasses until creamy and fluffy (about 2 minutes).
• Add the egg and mix until fully incorporated.
• Slowly add the dry ingredients to the wet mixture on low speed. Mix only until a soft dough forms.
• Divide the dough in two halves, wrap each portion in plastic wrap, and refrigerate for 40 minutes or until firm.

2. Cut the Cookies

• Preheat the oven to 350°F (175°C).
• Allow the chilled dough to rest for 10 minutes.
• On a lightly floured surface, roll out the dough to about ¼-inch thickness.
• Use a 3–4 inch gingerbread man cookie cutter to cut shapes.
• Transfer cookies to parchment-lined baking sheets, reshaping and rolling leftover dough as needed.

3. Bake

• Bake for 9–10 minutes, or until edges are set but still soft.
• Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

4. Make the Royal Icing

• Combine powdered sugar, meringue powder, cream of tartar, and warm water in a bowl.
• Beat on low to moisten, then increase to medium speed for 1–3 minutes until the icing becomes glossy.
• Keep the bowl covered until ready to decorate.

5. Decorate

• Pipe details using a small round tip.
• Add sprinkles, candy buttons, or fun holiday accents.

Notes

• Dough must stay chilled to maintain shape.
• Light molasses provides soft texture—avoid blackstrap for best flavor.
• Spices can be adjusted to personal preference.
• Use parchment paper for smooth, even baking results.

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