Bake the best soft & chewy gingerbread men cookies with warm spices, molasses, and a tender center. Easy step-by-step recipe, tips, variations, and storage guide.
1. Engaging Introduction
Every holiday season, I find myself coming back to one classic recipe that instantly fills the kitchen with warmth and nostalgia: Soft & Chewy Gingerbread Men Cookies. These cookies have deep roots in European baking traditions, where ginger and spices were once considered precious ingredients, reserved for special celebrations.
What makes this recipe truly special is its texture. Unlike crunchy gingerbread cookies that can feel dry, these gingerbread men are soft in the center, chewy around the edges, and packed with rich molasses flavor. They’re perfect for decorating, gifting, or simply enjoying with a hot cup of tea or coffee on a cozy winter evening.
2. Detailed Recipe Overview
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Baking Time: 8–10 minutes
- Total Time: 1 hour 30 minutes
- Difficulty Level: Easy
- Servings: About 24 cookies
3. Complete Ingredients List
Dry Ingredients
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ⅔ cup (160 ml) unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Optional Decorations
- Royal icing or powdered sugar glaze
- Sprinkles or candy eyes
Substitutions & Notes:
- You can substitute dark molasses for a deeper flavor.
- Dairy-free butter works well if you want a lactose-free version.
- Use fresh spices for the best aroma and taste.
4. Step-by-Step Instructions
- Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Cream butter and sugar
In a large bowl, I cream the softened butter and brown sugar until light and fluffy—this step is key for soft cookies. - Add wet ingredients
Beat in the egg, then mix in molasses and vanilla extract until smooth and glossy. - Combine wet and dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing. - Chill the dough
Wrap the dough in plastic wrap and chill for at least 1 hour. This helps control spreading and enhances flavor. - Roll and cut
Preheat the oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut into gingerbread men shapes. - Bake
Place cookies on a lined baking sheet and bake for 8–10 minutes. The centers should look slightly underbaked. - Cool and decorate
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack before decorating.
Pro Tip:
For extra chewiness, slightly underbake the cookies and let them finish setting on the baking sheet.
5. Expert Tips & Variations
- Extra Soft Texture: Add 1 tablespoon of cornstarch to the flour.
- Spicier Version: Increase ginger by ½ teaspoon.
- Chocolate Gingerbread: Add mini chocolate chips to the dough.
- Serving Suggestion: Serve with hot chocolate, chai tea, or a glass of cold milk.
6. Nutritional Information (Per Cookie – Approximate)
- Calories: 150 kcal
- Carbohydrates: 22g
- Protein: 2 g
- Fat: 6 g
- Sugar: 10g
Dietary Labels:
Vegetarian | Can be dairy-free with substitutions
7. Storage & Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months.
- Reheating: Warm in the microwave for 8–10 seconds to restore softness.
8. FAQ Section
Q1: Why are my gingerbread cookies hard?
Overbaking is the main reason. Remove cookies when the centers are still soft.
Q2: Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days.
Q3: Do I need to chill the dough?
Absolutely. Chilling prevents spreading and improves flavor.
Q4: Can I decorate these cookies the next day?
Yes, once fully cooled and stored properly, they’re perfect for decorating later.