Gingerbread Man Cookies

Originally posted 2005.

No cookie says Christmas more than a gingerbread man cookie. It’s been thirty years since I last made gingerbread men, and it took all weekend to get this recipe right. After starting with a truly terrible recipe from a 1974 edition of the Joy of Cooking (1/4 cup of butter for 3 1/2 cups of flour? – had to throw the whole batch out), I settled on this recipe, which makes some rather tasty cookies.

After running around to several stores looking for the perfect gingerbread man cookie cutter, and getting nowhere, I created my own stencils (see links below). To use them, print them out and fold them in half lengthwise to make it easy to cut along the lines (don’t worry if the lines don’t perfectly match up, I drew them freehand.) Place the stencil over the rolled-out dough and use a small sharp knife to cut along the inside of the stencil.

Gingerbread Man Cookies Recipe

  • Yield: Makes 16 5-inch long cookies.



  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
  • 1/2 cup dark-brown sugar, packed
  • 1 Tbsp ground ginger
  • 1 Tbsp ground cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing

  • 1 egg white
  • 1/2 teaspoon lemon juice
  • 1 3/4 cup confectioners sugar (powdered sugar)


1 In a large bowl, vigorously whisk together the flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.


Royal Icing

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)

If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Gingerbread man cookie stencils:

Gingerbread Man Stencil
Gingerbread Woman Stencil


Shuna's Famous Gingerbread

A collection of gingerbread recipes through the ages from the Old Foodie

Gingerbread Man Cookies

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 107 Comments

  • Christine

    I’m from Finland, and we use the following kind of icing for decorating gingerbread cookies:
    (it’s metric, sorry…)
    4 dl / 225 g powder sugar
    1 egg white
    1 tbsp water or lemon juice

    Mix the ingredients to a smooth paste, the water or juice may not be needed, if the mixture feels pipe-able enough without it.
    You can dye the icing with food coloring, if you fancy different colors than pure white.

  • dav

    Love your website…but would like to confirm what exactly is 1.5 sticks of butter?
    Is 1 stick = 250 grams of butter?


  • Elise

    Hi Dav – 1 stick of butter = 1/2 Cup of butter = 1/4 pound of butter = approximately 113 grams. So, 1 1/2 sticks of butter is approximately 170 grams.

    There is a measurement converter on the left side of the page with a link to more metric conversions.

  • The Old Foodie

    What a coincidence! I just posted some historic recipes for gingerbread on my blog. Fourteen recipes from the fifteenth to the nineteenth centuries. Gingerbread was very different in previous times, and recipes were certainly not very exact. If you are interested, they are at

View More Comments / Leave a Comment