#58 Gingerbread Men 2011

It seems like for the past 5 years I have been on the search for the perfect Gingerbread men recipe. The first year that my friend and I made Gingerbread men it was hardly a gingerbread cookie, but more of a sugar cookie with some spices thrown in – and it was amazing. Neither of us really had the palate for gingerbread frankly, it was just too strong. Over the years, we have tried new recipes and havent been huge fans, until this year.

I think it was a may have been that my tastes changed to now enjoy deep, strong flavored foods (like my new affinity for dark chocolate which I could never get myself to like before) but this year these were full on Gingerbread cookies, and I really liked them!


Oh no! Not my arm!!
Mom trying the Gingerbread Men

I got into the spirit this year with personalization of the packaging for the food that I made. I put a label on the lid of my Caramel Sauce, and figured I should keep it up with my Gingerbread Men too. Normally we just put them in little baggies and tie it with a string. This year I got crafty and made my own bag toppers! I think they turned out absolutely amazing 🙂

Kitchen demolished!

Gingerbread Men


Yield: Aprox 30 gingerbread men

A traditional Gingerbread cookie that wont spread and will keep the perfect little man shape 🙂


  • 3 cups all-purpose flour
  • ¾ cup dark brown sugar
  • 1 tbs ground cinnamon
  • 1 tbs ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt
  • ¾ tsp baking soda
  • 12 tbs (6 ounces) unsalted butter, cut into tbs sized pieces, slightly softened
  • ¾ cup molasses
  • 2 tbs milk


  1. In the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined. Add butter pieces; mix at medium-low speed until mixture is sandy-like. Reduce speed to low, gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
  2. Divide dough in half and wrap in plastic wrap; refrigerate for 1 hr, or freeze for 15 minutes.
  3. Heat oven to 350 degrees F and line two cookie sheets with silpats or parchment paper. When dough is chilled enough to work with, flour surface and roll out dough to about 1/4 of an inch between two pieces of parchment paper. (The thinner the dough, the less chewy and more crunchy it will be)
  4. Cut out gingerbread men and place about an inch apart on cookie sheet and bake for 8 to 11 minutes.
  5. Cool cookies on sheets 2 minutes, then remove with spatula to wire rack; cool to room temperature.


Recipe Adapted from Cook's Illustrated

Royal Icing


  • 4 cups powdered sugar, sifted
  • 2 tbs meringue powder
  • 5 tbs water


  1. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).
  2. Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.
  3. Put into pastry bag and pipe design onto cookies. Let dry for aprox an hour, depending on how much frosting you put on.

I hope you all have an amazing Christmas & Hanukkah with your families. Love you all



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5 Comment

  1. These cookies look delicious! I’m looking for a gingerbread man cookie cutter!
    Thsnk you for sharing your recipe!

    1. Check out Michael’s craft store or Sur La Table. That’s where I got mine 🙂

  2. Love these cookies. I’ve never made gingerbread men, but when I do I’ll be referencing this one. Bonus points for the gingerbread man with a missing arm. Hahaha. Hope you had a wonderful Christmas

  3. Couple of questions:
    How many cookies does this recipe make?
    Is the butter supposed to be cold or room temp?
    When we roll out the dough, what is the thickness we’re looking for?


    1. Looks like I forgot to include a few things! I’m sorry!

      The recipe should make about 30ish gingerbread men, depending on how big your cookie cutter is.
      I doubled the recipe and got about 70 cookies using a 3 1/2 inch tall gingerbread man cookie cutter.

      Definitely slightly softened butter. It just makes it easier for the ingredients to blend together. I suggest cutting it into 12 pieces and then letting it sit out on the counter for about 15 minutes.

      Roll the dough out to about a 1/4 of an inch. The thinner it is, the more crunchy it will be and less chewy.

      Hope that helps! 🙂 Good luck!

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