Soft Gingerbread Man Cookie Recipe

This Soft Gingerbread Cookie Recipe is the perfect recipe for gifting to teachers, babysitters, family or friends. The gingerbread is soft and chewy and full of holiday flavor! It’s also an easy gingerbread cookie recipe because it uses basic ingredients you probably already have sitting in your pantry and fridge. 

For more delicious gingerbread recipes, try my Gingerbread Cake with Spiced Cream Cheese Frosting, or my French Gingerbread Quickbread known as Pain d’Epices. 

Why Stop at Just Gingerbread Men?

With this recipe, you can turn your gingerbread cookies into classic gingerbread men, or have fun with other shapes like Mitten Cookie Cutters, House Cutters, or Christmas Tree Cutters for even more fun and festive designs! 

What Shapes To Use For Gingerbread Cookies? 

• I typically use classic shapes like gingerbread people, Christmas trees, and mittens, but you can use really any shape you like.
• One tip, though: be sure your shapes are roughly the same size. That way, they will bake at the same rate.
• It also helps to ensure they are the same thickness so they bake evenly. I think 1/4″ thickness is perfect.

Decorating Tips For the Cookies

• Once your cookies are cut out and placed on your baking tray lined with parchment paper, you can decorate them with currants. I find currants work better than raisins since they are smaller and set better into the cookie when baked.
• At this point, your cookies will start to come to room temperature. To preserve their shapes, pop your baking trays in the freezer for 5-10 minutes or in the refrigerator for 15 minutes to firm back up.

Why Are Your Gingerbread Cookies So Hard? 

• If you end up with crispy hard gingerbread cookies it typically means you’ve baked them too long!
• The secret with gingerbread is to take them out just they appear to be set, this will product a soft chewy cookie once cooled.

How Long To Bake Gingerbread Cookies?

• For this recipe, I think 8-10 minutes is the sweet spot for a 2-3 inches high cookie. But it depends on the size of your cookie. Larger cookies will take a bit longer, smaller cookies take less time. I would add a minute more or a minute less for each inch of cookie.
• Transfer your cookies to a wire rack to cool completely before packaging up. Even if they are just the tiniest but warm, your cookies will steam up in your bags! Not a good look.

Cookie Exchange Cookie

• These cookies work well for a cookie exchange party too! Everyone loves a classic gingerbread men at Christmas time.
• They also look so festive and cute on the platter too! Other cookie recipes pictured below include my Marigoon Cookies, Vanilla Sugar Cookies, Chewy Chocolate Cookies and my Raspberry Thumbprint Cookies.
• You could also add some easy candy recipes to a cookie exchange party as well, try my Chocolate Turtles or my Classic Peanut Brittle recipes.

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Soft Gingerbread Cookies

Yield: 4 dozen

Prep Time: 2 hours 30 minutes

Cook Time: 8 minutes

Total Time: 2 hours 38 minutes

A delicious soft and chewy gingerbread cookie recipe that's perfect for cookie exchanges or holiday gifting.

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Ingredients

• 1 cup of butter (240 g)
• ¾ cup of sugar (150 g)
• ¾ cup of molasses (180 ml)
• 1 tsp vanilla (5 ml)
• 3 cups of flour (360 g)
• 1 tbsp ground cinnamon (15 ml)
• 1 tsp baking soda (5 ml)
• 1 tsp ground ginger (5 ml)
• ¼ tsp ground allspice (2.5 ml)
• 1/8 tsp ground cloves (1.75 ml)
• pinch of salt
• ½ cup of currants (75 g)

Instructions

1. Beat together the butter, and sugar until fluffy. Add molasses and vanilla. Beat until well combined.
2. Combine all the flour, spices and salt, and whisk together. Slowly add the dry ingredients and beat just until combined.
3. Roll the dough into a large ball, cut it in half, and flatten it into 2 disks. Wrap well in plastic wrap and refrigerate for at least 2 hours, or overnight. Or if you are in a rush, pop in the freezer for 20 minutes.
4. Preheat oven to 350F (180C)
5. Roll out dough on a well-floured surface, to about 1/8 " thick. Cut out shapes, and transfer to a parchment-lined cookie sheet. Add currants for eyes and buttons where needed. Bake for 8-10 minutes until slightly puffed and set. If you like them chewy pull them out at 8 minutes, and leave longer if you prefer crispy. Transfer to a cooling rack and allow to cool before packaging.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 62mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g