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tin with gingerbread men with christmas tree behind it
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5 from 3 votes

Delicious Gingerbread Men Cookies

Delicious gingerbread men cookies with just the right amount of spice.
Prep Time10 mins
Cook Time5 mins
Resting Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 100 cookies
Calories: 61kcal
Author: Hilda Sterner


  • 1 cup shortening
  • 1 cup packed brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cardamom powder
  • ½ teaspoon salt
  • ¼ teaspoon finely ground black pepper (optional)
  • 1 cup molasses
  • 2 tablespoon white vinegar
  • 2 medium eggs
  • 5 cups all-purpose flour


  • 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. 
  • Preheat oven to 375 degrees F. Cover a cookie sheet with parchment paper.
  • 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.


  • 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 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.


Serving: 1cookie | Calories: 61kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 68mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Calcium: 14mg | Iron: 1mg