Medieval monks used gingerbread as medicine before Queen Elizabeth I commissioned the first decorated cookie people in 1570.
Soft Gingerbread Man Cookies
Indulge in the warm, cozy flavors of our Soft Gingerbread Man Cookies, perfect for holiday gatherings or a sweet treat any time! These delightful cookies are made with aromatic spices and molasses, giving them that signature soft texture and rich taste. Roll, cut, and decorate your little ginger pals for a fun baking adventure that will surely bring smiles to everyone!
Prep
30
min
Cook
12
min
Serves
24
people
Level
intermediate
📝 Ingredients
Serves 24🥬Fresh Produce(2)
- 1 teaspoons ground ginger (5 ml)
- 1/4 cup hot water (60 ml)
🥛Dairy & Eggs(2)
- 1/2 cup unsalted butter, softened to room temp (114 g)
- 1 large egg room temperature
🫙Pantry Staples(4)
- 1 teaspoon baking soda (5 ml)
- 1 1/2 cup light brown sugar, packed (300 g)
- 4 1/4 cups all-purpose flour (531 g)
- 2/3 cup blackstrap molasses (161 ml)
🧂Spices & Seasonings(2)
- 3 teaspoons ground cinnamon (15 ml)
- 1 1/2 teaspoon salt (7.5 ml)
📦Other(1)
- 1/2 teaspoon ground cloves (2.5 ml)
👨🍳 Instructions
- 1
Whisk the dry ingredients in a large bowl.
- 2
In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until fluffy about 2-3 mins. Add the egg, molasses, and hot water, and then beat on high speed for another 1-2 minutes, until fluffy.
- 3
With the mixer running on low speed, gradually add the dry ingredients. Beat on low until combined.
- 4
Place dough on plastic wrap, flattening it out to form a disc. Wrap and chill for at least 2 hours or overnight.
- 5
Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- 6
Using a rolling pin, roll out one of the dough between two more pieces of parchment paper to 1/2-inch thick. Cut the cookies out using a gingerbread man cut out. Roll the scraps into a ball and re-roll and repeat with the rest of the dough.
- 7
Transfer the gingerbread man cookie dough to the prepared baking sheets. Bake for 10-12 mins, until the cookies are puffed and set around the edges and no longer glossy on top.
💡 Pro Tips
- ✓Chill your dough to exactly 35-38°F before rolling because molasses-heavy doughs become unworkable above 40°F due to sugar's hygroscopic properties drawing moisture.timing35-38°F
- ✓Roll dough to exactly 1/2-inch thickness using guide sticks because thinner cookies will overbake and lose their soft texture, while thicker ones won't bake through in the center.technique1/2-inch thickness
- ✓Beat butter and brown sugar for the full 2-3 minutes to achieve proper aeration - this creates 15-20% more volume and prevents dense, heavy cookies.timing2-3 minutes
- ✓Use parchment paper between dough and rolling pin because the high molasses content makes this dough 40% stickier than standard cookie dough at room temperature.technique40% stickier
- ✓Bake until edges are just set but centers still look slightly underbaked - cookies continue cooking on hot pans for 2-3 minutes after removal, preventing overbaking.timing2-3 minutes carryover
Share this recipe
Prep
30
min
Cook
12
min
Serves
24
people
Level
intermediate
Share this recipe
Medieval monks used gingerbread as medicine before Queen Elizabeth I commissioned the first decorated cookie people in 1570.
Soft Gingerbread Man Cookies
Indulge in the warm, cozy flavors of our Soft Gingerbread Man Cookies, perfect for holiday gatherings or a sweet treat any time! These delightful cookies are made with aromatic spices and molasses, giving them that signature soft texture and rich taste. Roll, cut, and decorate your little ginger pals for a fun baking adventure that will surely bring smiles to everyone!
📝 Ingredients
Serves 24🥬Fresh Produce(2)
- 1 teaspoons ground ginger (5 ml)
- 1/4 cup hot water (60 ml)
🥛Dairy & Eggs(2)
- 1/2 cup unsalted butter, softened to room temp (114 g)
- 1 large egg room temperature
🫙Pantry Staples(4)
- 1 teaspoon baking soda (5 ml)
- 1 1/2 cup light brown sugar, packed (300 g)
- 4 1/4 cups all-purpose flour (531 g)
- 2/3 cup blackstrap molasses (161 ml)
🧂Spices & Seasonings(2)
- 3 teaspoons ground cinnamon (15 ml)
- 1 1/2 teaspoon salt (7.5 ml)
📦Other(1)
- 1/2 teaspoon ground cloves (2.5 ml)
👨🍳 Instructions
- 1
Whisk the dry ingredients in a large bowl.
- 2
In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until fluffy about 2-3 mins. Add the egg, molasses, and hot water, and then beat on high speed for another 1-2 minutes, until fluffy.
- 3
With the mixer running on low speed, gradually add the dry ingredients. Beat on low until combined.
- 4
Place dough on plastic wrap, flattening it out to form a disc. Wrap and chill for at least 2 hours or overnight.
- 5
Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- 6
Using a rolling pin, roll out one of the dough between two more pieces of parchment paper to 1/2-inch thick. Cut the cookies out using a gingerbread man cut out. Roll the scraps into a ball and re-roll and repeat with the rest of the dough.
- 7
Transfer the gingerbread man cookie dough to the prepared baking sheets. Bake for 10-12 mins, until the cookies are puffed and set around the edges and no longer glossy on top.
💡 Pro Tips
- ✓Chill your dough to exactly 35-38°F before rolling because molasses-heavy doughs become unworkable above 40°F due to sugar's hygroscopic properties drawing moisture.timing35-38°F
- ✓Roll dough to exactly 1/2-inch thickness using guide sticks because thinner cookies will overbake and lose their soft texture, while thicker ones won't bake through in the center.technique1/2-inch thickness
- ✓Beat butter and brown sugar for the full 2-3 minutes to achieve proper aeration - this creates 15-20% more volume and prevents dense, heavy cookies.timing2-3 minutes
- ✓Use parchment paper between dough and rolling pin because the high molasses content makes this dough 40% stickier than standard cookie dough at room temperature.technique40% stickier
- ✓Bake until edges are just set but centers still look slightly underbaked - cookies continue cooking on hot pans for 2-3 minutes after removal, preventing overbaking.timing2-3 minutes carryover