Your house will smell heavenly when you bake these Delicious Gingerbread Men Cookies. They're fun to decorate and sure to put everyone in the Christmas spirit! Dunk them in a cold glass of milk or have them with a hot cup of coffee, they're sure to be your new favorite holiday cookies!
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The dough for these Gingerbread Men Cookies is very forgiving and, when chilled, even easier to work with.
The spice blend used in these gingerbread cookies is perfect, neither bland nor too spicy. You might be surprised by one of my optional ingredients (black pepper). The pepper gives the cookies a little kick that's sure to leave those who try them wondering what's different about these delicious cookies.
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🔖 Ingredients & Substitutions
- Shortening: Shortening does not contain water like butter does. This keeps the cookies from spreading once baked.
- Spices: I chose to use ginger, cinnamon, cardamom, and cloves in this recipe. Black pepper is optional but recommended. Other optional spices include allspice and nutmeg. Or try my Lebkuchengewürz spice mix instead!
- Molasses: The molasses gives these cookies their rich flavor and dark color. Brer Rabbit or Blackstrap molasses are both great options.
- Brown Sugar: Using brown sugar adds to the rich flavor.
🍪 How to Make Gingerbread Cookies
Step 1: Beat shortening in a mixing bowl at high speed for approximately 30 seconds. Add brown sugar and beat until combined.
Step 2: Add baking powder, baking soda, and spices. Mix thoroughly, scraping down the sides of the bowl as needed. Beat in molasses, eggs, and vinegar. Add flour in batches and mix to combine. If needed, stir in the last of the flour with a wooden spoon.
Step 3: Divide the gingerbread cookie dough into four sections. Wrap each section in Saran Wrap. Chill the dough for approximately two to three hours so that it's easier to handle.
Step 4: Preheat oven to 375 degrees F. Cover a cookie sheet with parchment paper.
Step 5: On a lightly floured surface, roll out one section of dough at a time to ⅛" thickness. Keep the remaining gingerbread dough in the fridge until needed. Use a gingerbread men cookie cutter to cut the cookies. A 3" cookie cutter will yield approximately 100 cookies.
Step 6: Use a spatula to transfer the gingerbread cookies from the floured surface to the cookie sheet. Bake the cookies for 5 minutes or until the edges are light brown. Cool the gingerbread cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool further.
Gingerbread Men Cookie Decorating Ideas
One fun way to decorate the gingerbread men cookies is to run some of the dough through a garlic press to make "hair." Once you have the strands of dough, you can use them to make various hair styles to give your gingerbread men and women personality.
Decorating the Gingerbread Men Cookies with Sprinkles
Experiment with various sprinkles to give the gingerbread men cookies facial features as well as decorating the torso. You will find that some sprinkles stand up to being baked, while others will melt. If they do melt, just press the same sprinkles into the cookies while still hot.
Using Icing to Decorate the Cookies
Another decorating option is to make decorating icing using a mixture of powdered sugar, vanilla, and milk (no powdered meringue necessary). The icing can be divided into smaller containers, tinted with food coloring, and spread on with a cheese spreader.
And don't worry, you don't have to be an artist to decorate cookies. Get some friends together and just have some fun!
🤷🏻♀️ Recipe FAQs
Gingerbread cookies only need 5 minutes or so to bake. You will know the cookies are ready when their edges are lightly golden in color.
Gingerbread cookies can be decorated before baking or after. The main thing to keep in mind is that not all sprinkles are created equal. Some sprinkles hold up to baking while others melt.
If you decide to decorate the gingerbread cookies after they bake, you will need to ice them first so that the sprinkles have a sticky surface to adhere to.
It's generally recommended that you chill gingerbread cookie dough for 3 hours. The chill time makes the dough easier to work with so that it's not too sticky.
During this time, the flavor of the dough is also supposed to develop. However, I've gotten away with chilling the dough for as little as one hour without noticing a difference.
👩🏼🍳 Pro Tips
- These cookies bake up a bit firm, which makes them easier to decorate. If you prefer softer cookies, store the baked cookies in a plastic container.
- If you prefer crispier cookies, store them in a tin container.
- You can make gingerbread dough ahead of time and store it in the refrigerator for up to three days. Wrap the dough in Saran Wrap to keep it from drying out. If the dough feels too stiff, allow it to rest on the counter until it's easier to roll out.
- One teaspoon of orange zest may be added to the dough, but it is optional.
- To freeze gingerbread cookies, allow them to cool completely before transferring them to a Ziplock bag. Gently press all the air out of the bag and seal. Freeze cookies for up to 3 months.
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📖 Recipe
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Ingredients
Equipment
Method
- Beat shortening in a mixing bowl at high speed for approximately 30 seconds. Add brown sugar and beat until combined.
- Add baking powder, baking soda, and spices. Mix thoroughly, scraping down the sides of the bowl as needed. Beat in molasses, eggs, and vinegar. Add flour in batches and mix to combine. If needed, stir in the last of the flour with a wooden spoon.
- Divide the gingerbread cookie dough into four sections. Wrap each section in Saran wrap. Chill the dough for approximately two to three hours so that it's easier to handle.
- On a lightly floured surface, roll out one section of dough at a time to ⅛" thickness. Keep the remaining gingerbread dough in the fridge until needed. Use a gingerbread men cookie cutter to cut the cookies. A 3" cookie cutter will yield approximately 100 cookies.
- Use a spatula to transfer the gingerbread cookies from the floured surface to the cookie sheet. Bake the cookies for 5 minutes or until the edges are light brown. Cool the gingerbread cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool further.
Nutrition
Notes
- These cookies bake up a bit firm, which makes them easier to decorate. If you prefer softer cookies, store the baked cookies in a plastic container.
- If you prefer crispier cookies, store them in a tin container.
- You can make gingerbread dough ahead of time and store it in the refrigerator for up to three days. Wrap the dough in Saran Wrap to keep it from drying out. If the dough feels too stiff, allow it to rest on the counter until it's easier to roll out.
- One teaspoon of orange zest may be added to the dough, but it is optional.
- To freeze gingerbread cookies, allow them to cool completely before transferring them to a Ziplock bag. Gently press all the air out of the bag and seal. Freeze cookies for up to 3 months.
cheryl says
thank you for posting this! I made some hyperactive ninjamen, that made lively gift boxes.
Hilda Sterner says
You're very welcome. Thanks for the review, I really appreciate it! ❤️
Kathy Fisher says
I loved these gingerbread cookies. In my opinion the pepper made this recipe really great. They are delicious and I highly recommend this recipe.
Hilda Sterner says
Thank you, sweet Kathy! I'm glad you enjoyed them. ❤️