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Gingerbread Men Cookies

Gingerbread men cookies are such an epitome of Christmas baking, but I never tackled them for one primary reason – all of the gingerbread cookies I had ever tasted were pretty much the equivalent of a rock. Unless you’re talking about biscotti or pizzelle, I am a diehard soft and chewy cookie person. Crunchy cookies just aren’t my thing. As a result, I’ve been avoiding these adorable little guys for fear of the crunch. Then as luck would have it, I came across a recipe for “Thick and Chewy Gingerbread Cookies”. Clearly, that recipe had my name all over it. So I busted out my yet-to-be-used cookie cutter and went to town. I’m so glad I finally came across a recipe for soft gingerbread cookies because they are cute-as-a-button as well as delicious! (Full disclosure: I totally ate more than a few fingerfuls of the dough!)

Now, I know that variety is the spice of life and that chances are that many of you are a fan of crisp and crunchy cookies and might be looking for a recipe for that type of gingerbread cookies. This recipe can actually be used to make thinner, crispier, more gingersnap-like cookies with just a couple of alterations in technique. Unless noted in the modifications below, do everything else the same.

To Make Thin, Crispy Gingerbread Men Cookies:

  • Follow the same instructions below (with all of the same ingredients) in Step 1.
  • In Step 2, roll the dough out to 1/8-inch thick and proceed with freezing the dough as directed.
  • Preheat the oven to 325 degrees and bake for 15-20 minutes, until they are slightly darkened and firm in the center when pressed with a finger. Cool on the baking sheet for 2 minutes then remove to a cooling rack.
  • These cookies can keep up to a month stored as directed below.

Which is your preference: soft and chewy or thin and crisp??

One year ago: Homemade Hot Cocoa Mix
Two years ago: Date Nut Spice Bread
Four years ago: Roasted Red Potatoes

Gingerbread Men Cookies

Yield: 30 (3-inch) cookies

Prep Time: 45 minutes

Cook Time: 22 minutes

Total Time: 1 hour 10 minutes

A recipe for soft Gingerbread Men Cookies - a holiday staple.

Ingredients:

3 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk

Directions:

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.

(Recipe adapted from Cook's Illustrated)

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104 Responses to “Gingerbread Men Cookies”

  1. Jessica on December 13, 2011 at 12:47 am

    SOFT AND CHEWY!

    ^^^obviously I am serious about my love of gingerbread being soft and chewy :-P

    Reply

  2. CouponClippingCook on December 13, 2011 at 1:31 am

    These cookies are sooooo cute! When I’m craving sweets….my preference is soft, chewy, thin, and crisp…love them all.

    Reply

  3. Choc Chip Uru on December 13, 2011 at 3:11 am

    These cookies are much too adorable to eat yet much too tasty to ignore – how to solve such dilemmas :)

    Reply

  4. linda on December 13, 2011 at 4:35 am

    your “men” are so cute!
    i am a thin & crispy cookie lover…& these look great!

    Reply

  5. Kiri W. on December 13, 2011 at 6:17 am

    The adorable classic :) Great job – I’d love one! Gingerbread is just such a perfect thing, haha.

    Reply

  6. Katrina on December 13, 2011 at 6:29 am

    These are so freaking cute!

    Reply

  7. Jenn on December 13, 2011 at 6:34 am

    may i know what are molasses? i’m a pretty new at baking

    Reply

  8. Kristen M. on December 13, 2011 at 7:07 am

    I can’t really think of any cookie I would prefer thin and crispy…soft and chewy all the way for me! Thank you for posting this recipe…I used to have a killer soft gingerbread cookie recipe and I haven’t been able to find one like it in years…Finding a recipe that produces a soft, chewy texture that is still sturdy enough to be decorated isn’t easy so thank you!

    Reply

  9. Leia on December 13, 2011 at 7:19 am

    Thin and crispy.

    Reply

  10. Jennifer@Peanut Butter and Peppers on December 13, 2011 at 7:34 am

    I just love Gingerbread cookies. There so cute!!

    Reply

  11. Elizabeth on December 13, 2011 at 8:08 am

    I think I’ll do some of both for the grands to help decorate. I’m not good at choosing!

    Reply

  12. Elizabeth King on December 13, 2011 at 8:16 am

    I love soft and chewy!! and these bowls look wonderful and festive! :)

    Reply

  13. sue@ cakeballs, cookies and more on December 13, 2011 at 8:39 am

    I am the same, I hate crunchy cookies, soft and chewy are the best.

    Reply

  14. Josephine on December 13, 2011 at 8:44 am

    Soft and Chewy, I don’t like any kind of hard/crisp cookies (well maybe Thin Mints haha)

    Reply

  15. Cathy M on December 13, 2011 at 8:58 am

    Already started my x-mas cookie blitz, may have to try these. They are just so danged cute!

    Reply

  16. Beth on December 13, 2011 at 9:34 am

    Soft and Chewy for me…It’s so funny that this is your post today, I was going through my cookbooks last night specifically for a gingerbread man cookie recipe! I really want one with a “bite” would you say these fit that description? Thanks!

    Reply

    • Michelle on December 14th, 2011 at 7:10 pm

      Yes, definitely!

      Reply

  17. Amber, RD on December 13, 2011 at 9:59 am

    Ah, thank you! I have been wanting to make gingerbread cookies for Christmas, but my husband isn’t a fan. He refuses to eat hard cookies. I think you just solved my problem. And I guess if he still doesn’t like these, tough! I want gingerbread cookies! :)

    Reply

  18. Judith on December 13, 2011 at 10:11 am

    Soft and chewy

    Reply

  19. Lisa on December 13, 2011 at 10:19 am

    I’m an equal opportunity cookie eater. Soft & chewy, hard & crispy, doesn’t matter to me. But would you believe I’ve NEVER made gingerbread man cookies??? I so want to. Maybe next year I’ll have more time. LOVE these! Adorable!

    Reply

  20. Sarah @ See Sarah Bake on December 13, 2011 at 10:36 am

    I can not thank you enough for posting this. I LOVE the taste of gingerbread, but I hate the crunch. This sounds like a perfect marriage of soft and chewy with that classic gingerbread spice :)

    Reply

  21. Barbara on December 13, 2011 at 10:42 am

    Was in dire need of a gingerbread man recipe. Thanks can’t wait to try this one out.

    Reply

  22. Paula on December 13, 2011 at 11:04 am

    Happy you have found a recipe that you love. Your gingerbread men are sweet (and delicious no doubt). Looks like you’ll be doing these every Christmas. I’m in the soft and chewy fan club :)

    Reply

  23. LaurBucks on December 13, 2011 at 11:38 am

    Soft & chewy!!

    Reply

  24. Ally on December 13, 2011 at 12:27 pm

    Perfect little gingerbread men!!
    xo
    http://allykayler.blogspot.com

    Reply

  25. Krissy @ Krissy's Creations on December 13, 2011 at 12:54 pm

    Gingermen men that are soft?! YES please! I was just about to make a batch of these with a different recipe, but you’ve definitely convinced me to make these! Printing out the recipe now :)

    Reply

  26. Ashley @ Wishes & Dishes on December 13, 2011 at 1:10 pm

    Yesssss these look perfect! I will be making these, thanks!

    Reply

  27. Elizabeth King on December 13, 2011 at 1:13 pm

    I also already subscribe to daily emails

    Reply

  28. Grubarazzi (@Grubarazzi) on December 13, 2011 at 1:17 pm

    These are so friggen cute!

    Reply

  29. Madeline (@ Thursday Night Baking) on December 13, 2011 at 3:22 pm

    I swear I make a different gingerbread men recipe each year because I cant seem to find the perfect soft/chewy cookie without them spreading out and losing the cute shape. I’ll have to try out this recipe this year :)

    By the way, your link to Print isn’t working! Just so you know :)

    Reply

  30. Maria on December 13, 2011 at 4:02 pm

    Can’t wait to try these! I love soft gingerbread men:)

    Reply

  31. Pattypro on December 13, 2011 at 4:11 pm

    Count me among the soft & chewy bunch!

    Reply

  32. Rachel @ Baked by Rachel on December 13, 2011 at 4:53 pm

    I’m seriously with you – soft and chewy all the way. I don’t like thin crispy cookies. An occasional crunch with the right cookie is okay but in general soft is perfect. These look fantastic! Love the icing decoration :)

    Reply

  33. Angelyn on December 13, 2011 at 5:46 pm

    Soft & chewy allll the way! These look incredible :)

    Reply

  34. Ann on December 14, 2011 at 2:34 am

    I have to say – I like my ginger BREAD soft and moist, but my ginger bread COOKIES crispy! However, these look amazing!

    Reply

  35. Diana @ a girl, a dog & an oven on December 14, 2011 at 11:39 am

    I’m a soft and chewy girl. So excited for a soft gingerbread cookie recipe – definitely going to try this for our sweater party on Saturday!!

    Reply

  36. Mi Vida en un Dulce on December 14, 2011 at 12:11 pm

    Gingerbread cookies are a must during this season, all recipes I tried are for a crunchy cookie, but if this recipe is for chewy cookies, I have to try as I prefer chewy cookies.

    Reply

  37. Becca on December 14, 2011 at 8:07 pm

    Ok, got a question. Is the dough super sticky before the rolling stage? I am worried it might need flour? Help!

    Reply

    • Michelle on December 14th, 2011 at 8:17 pm

      Hi Becca, Yes, it is sticky, but because you roll it between pieces of parchment and then freeze it it does not stick. Not adding flour is what keeps the cookies nice and soft. You’ll just have to trust me on this one :)

      Reply

  38. Tina on December 15, 2011 at 11:13 am

    Have you tried freezing them? Do they freeze well? If so, did you decorate before or after freezing?

    Reply

    • Michelle on December 16th, 2011 at 12:24 am

      Hi Tina, I haven’t tried freezing them but I definitely think you could. I would decorate after thawing them.

      Reply

  39. Arianna on December 16, 2011 at 1:22 pm

    I’m struggling with these cookies! I chose the recipe specifically after seeing the words “soft and chewy” but mine did not turn out that way at all. What am I doing wrong?

    Specifics: followed measuring exactly. Did not use any type of mixer, hand mixed everything, so this is my only thought as to where I might have gone wrong: I did my best to get my mix to retain a fine cornmeal texture but maybe it just isn’t the same without the mixer? My dough might have been slightly thinner than 1/4″, and I let it sit in the freezer longer than 15-20 minutes, but also made up for it by leaving out on the pan longer before baking. Left my cookies in oven just as directed, even took them out on the earlier end of time- but my oven had been on for about 3 hours between dinner and cookies. Left on cookie sheet precisely 2 min and moved to cooling tray. They were soft out of the oven but got very hard. I love this site so I really don’t want to give up on it! Please help!

    Reply

    • Michelle on December 16th, 2011 at 6:48 pm

      Hi Arianna, A couple of things… The final dough really didn’t have a cornmeal mixture, it was very smooth and soft. If the dough was thinner, then that could definitely have contributed to a crisper cookie. Leaving it in the freezer longer than 20 minutes wouldn’t have been a problem, but letting them sit out before putting them in the oven could be. Putting them in while the dough was still could helps to keep them soft and retain their shape. Lastly, if your oven had been on for a long time, is it possible that the temperature was higher? That could definitely contribute to a crisper cookie. I hope this helps!

      Reply

  40. Andrea on December 16, 2011 at 11:35 pm

    I made these and they were fantastic! Definitely a new Christmas cookie staple. Thanks for sharing!

    Reply

  41. Denise on December 17, 2011 at 11:11 am

    Can’t wait to try them I will be making these for a cookie decorating party for kids. I will defiantly come back and let everyone know how these cute little gingerbread men turned out. They should be great because every recipe that i have gotten from here has been wonderful. (:

    Reply

  42. Tina on December 17, 2011 at 11:34 am

    I just noticed a discrepancy. The narrative says the cookies can be stored up to one month, but the recipe instructions say one week. Can you please provide clarification on which is correct? Thanks!

    Reply

    • Michelle on December 17th, 2011 at 8:20 pm

      Hi Tina, The narration in the post is a variation to make thin and crispy gingerbread cookies. Those cookies can be stored for up to a month, but the thicker, soft and chewy ones can only be stored for 1 week.

      Reply

  43. Joanna on December 19, 2011 at 4:55 pm

    Your cookies are fantastic. I made it :) I love soft gingerbread men. Thanks for the recipe.

    Reply

  44. kaitlin on December 19, 2011 at 8:48 pm

    Just tried this recipe tonight and they are so good, taste like trader joes ginger cookies but soft :) follow the cooking time or they’ll be crunchy, thanks so much for the recipe

    Reply

  45. Becky Merritt on December 20, 2011 at 1:54 pm

    Made these to send off to my son’s class for their christmas party. My 5 year old loved them, I loved them (I’m not a huge gingerbread fan), and I think my husband ate a dozen in one sitting he liked them so much! Making another batch today to pass out to friends and family :]

    Reply

  46. Suzy Robinson on December 26, 2011 at 9:08 pm

    This is the BEST Gingerbread men cookie recipe ever!!! It is very simple and I have received so many compliments from them, even my finicky mother and daughter loved them! Thanks so much for sharing!!!

    Reply

  47. Anna on October 6, 2012 at 11:03 pm

    “Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cook cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.”

    The second line you say “cook cookies on sheets 2 minutes”. Do you mean leave them on sheet for 2 minutes? Because you have already specified baking time

    Reply

    • Michelle on October 10th, 2012 at 5:14 pm

      Hi Anna, Yes, that is a typo and should say “cool cookies on sheets 2 minutes”. I will make that correction right now!

      Reply

  48. Holly on October 27, 2012 at 2:50 am

    I just made the dough, and it’s definitely not light brown like yours – it’s dark brown. I wasn’t even using dark brown sugar – I was using light brown! I’m in Australia, and tried to make up for the discrepancies between baking up sizes, but I wonder if that made a difference.. it’s also not particularily sticky. it’s shiny and smooth, and when I put it up it doesn’t stick to my hand. I added some more milk, but it’s about the same.
    I’m about to freeze the dough for bit less than a week for a bake sale, but I wonder if you have any ideas about where I went wrong.. hopefully it’ll taste okay when I bake it.

    Reply

    • Michelle on October 30th, 2012 at 1:16 pm

      Hi Holly, I’m wondering if there were some differences in measurements? The dough was definitely sticky for me before rolling out and refrigerating. Let me know how they turned out.

      Reply

  49. Pam on November 12, 2012 at 2:58 am

    hi, My problem is the same, I made these and they turned out dark brown, and they were only in the oven for around 10 minutes and when I took them out they were burnt, what am I doing wrong? :|

    Reply

    • Michelle on November 13th, 2012 at 11:47 pm

      Hi Pam, Do you have an oven thermometer to ensure your oven temperature? Are you using a dark cookie pan? Are you greasing the pan vs using parchment? Any of these things could cause the cookies to come out dark or burn.

      Reply

  50. Goma on November 12, 2012 at 6:12 am

    These are the best soft gingerbread people cookies that I have ever tasted. I made them with my 3 year old granddaughter and because they were soooo good, we are making them again this week. Thank you for sharing this great recipe.

    Reply

  51. Tiffany on November 20, 2012 at 2:10 am

    Oh my gosh!! you are absolutely a terrific baker/genius!!! This will be a perfect recipe!

    Reply

  52. Cassandra on November 25, 2012 at 10:56 pm

    I have been looking for a yummy soft recipe and I LOVE yours! Thank you!

    Reply

  53. Lani on November 28, 2012 at 3:17 pm

    Could you use this recipe to make a gingerbread house?

    Reply

    • Michelle on November 29th, 2012 at 12:19 am

      Hi Lani, You could use the thin & crisp version for a gingerbread house, as it is labeled as sturdy enough for making ornaments.

      Reply

  54. B on November 28, 2012 at 7:19 pm

    Can I use light brown instead of dark brown sugar? All I have tonight :-(

    Reply

    • Michelle on November 29th, 2012 at 12:17 am

      Yes, you can!

      Reply

  55. carmen s on November 28, 2012 at 9:42 pm

    thanks for sharing! i’ve attempted so many recipes and this is by far the easiest and yummiest of them all :)

    Reply

  56. natalie on December 5, 2012 at 11:13 am

    could you make these without a food processor or would that not allow the dough to come together?

    Reply

    • Emily on December 22nd, 2013 at 4:29 am

      Yes you can, I made them using just a fork to mix the dry stuff, and a cheap handheld electric beater with a spiral dough attachment thing for adding the butter and other wet things, turned out deliciously and looked just like the picture.

      Reply

  57. Jay94 on December 12, 2012 at 8:53 pm

    What is the key ingredient that makes the cookie soft?

    Reply

    • Michelle on December 12th, 2012 at 9:59 pm

      Hi Jay, The dark brown sugar and molasses.

      Reply

  58. Tiffany on December 13, 2012 at 8:56 pm

    These were the best gingerbread cookies I have ever made! I was a little worried about using a food processor and the way the dough came out but it worked so well and turned out delicious! They were a huge hit in my sons kindergarten class for the gingerbread man hunt!

    Reply

  59. Selena on December 14, 2012 at 11:07 am

    Hi! These cookies look delicious! I was going to make 2 batches, half crispy and half soft and chewy for all my friends who wish me complications while baking every Christmas lol
    But I was wondering how far in advanced I could make these cookies? I won’t have a lot of time the next few days to do everything in one day so I read I could store them in an air-tight container but im afraid they wont taste as fresh after the next day, is there any way I could keep the dough in the freezer for a longer period of time? Have you tried that before? Thank you!

    Reply

    • Michelle on December 14th, 2012 at 12:58 pm

      Hi Selena, I think you could make these probably up to 5 days or so in advance. I have not frozen the dough, but I don’t see why you couldn’t.

      Reply

  60. Ammy on December 16, 2012 at 7:00 pm

    Hi Michelle,

    thanks for posting such a lovely looking recipe, I know my chances are slim but do you think the soft gingerbread could be made into a gingerbread house?

    Thanks :)
    Ammy

    Reply

    • Michelle on December 17th, 2012 at 10:40 am

      Hi Ammy, Unfortunately, I don’t think the soft recipe would be sturdy enough for a gingerbread house. Definitely great for eating though! ;-)

      Reply

  61. beautifulbirthdaycakes byChic on December 17, 2012 at 8:04 am

    I will try your adorable recipe! Thank you!

    Reply

  62. Bekah on December 17, 2012 at 1:40 pm

    I made these cookies last night and they were very good. I’m wondering why my dough was dark brown?

    Reply

    • Michelle on December 17th, 2012 at 11:21 pm

      Hi Bekah, It could be darker brown depending on the brown sugar and molasses that you used.

      Reply

  63. Kate on December 23, 2012 at 10:05 pm

    My four year old has been begging me to make gingerbread cookies. I have never really been a fan of gingerbread cookies, but I thought I would give them one last shot. We just finished making them and I must say that we are really happy with the results. We will be making these every year from now on.
    Thank you!!!

    Reply

  64. Una on December 24, 2012 at 7:32 pm

    I was excited to make these cookies. I have neve made ginger bread cookies before and I thought this looked easy. Unfortunately I was wrong. No matter what I did it was impossible for me to cut out the shapes. I refrigerated the dough over night and tried freezing it but within seconds after taking the parchment off and using my cookie cutter the dough was way to wet to keep the cutters shape I followed he recipient to a t so I have no idea why it didn’t work. I think there is something wrong with the recipie. I guess I will just freeze the rest in a log and hope I can cut it into rounds.
    Disappointed.

    Reply

  65. Sarah on July 13, 2013 at 12:37 am

    Simple, classic and beautiful. always! Oh and don’t forget yummy! Thanks for sharing! I had featured u in the post of Top 7 Creative Cookie Recipes For Your Kids on AllFreshRecipes, looking forward to ur newly EATS!

    Reply

  66. Soly on July 22, 2013 at 11:06 am

    This recipe looks great and I’m looking foward to making these gingerbread cookies very soon. But I am wondering if I should add an egg to the recipe because I’m afraid that by not doing so the cookies will not hold it’s shape. Please let me know.

    Reply

    • Michelle on July 22nd, 2013 at 5:21 pm

      Hi Soly, No, I recommend making the recipe as written above.

      Reply

      • Soly on July 29th, 2013 at 3:05 pm

        Thank you so much for answering back. Made your recipe and the cookies turned out wonderful and delicious! Thank you for sharing. God bless you! :)

        Reply

  67. JWood on September 17, 2013 at 12:17 am

    There is a typo at the end of #5 in the directions where it says “cook for 2 minutes”. It must mean COOL 2 minutes???

    Reply

  68. Sara on November 24, 2013 at 6:18 pm

    Does the soft, chewy version freeze well after baking?

    Reply

    • Michelle on November 25th, 2013 at 10:17 am

      Hi Sara, Yes, but I would not freeze them iced; I would wait to decorate until after you thaw them.

      Reply

  69. Ann-Marie on November 25, 2013 at 1:21 pm

    Hi, Thank you for sharing such a wonderful recipe! I never made gingerbread before and found the recipe easy to follow. I had to be patient when working with the dough but I eventually got the feel for it. There seems to be a window of time for one to cut the dough after refrigeration. I found that if it was out too long it would flop. I tripled the mixture and made batches of christmas trees and men for a christmas fair and I sold almost all of them! Tastes amazing too!

    Reply

  70. Karen on December 9, 2013 at 9:47 pm

    If I don’t have a food processor, can the cookies be made with just a hand mixer? Anything I need to do differently?

    Reply

    • Michelle on December 11th, 2013 at 11:20 am

      Hi Karen, Although I haven’t tried it, I think that would work just fine. Enjoy!

      Reply

  71. Jill Dalier on December 16, 2013 at 8:33 am

    I just baked the gingerbread man cookies with awesome results! I love the soft, chewy texture and yummy ginger flavor (not overpowering)! If you like these qualities in a cookie then try this recipe!

    Reply

  72. Melinda on December 17, 2013 at 4:08 am

    I’m confused with how much butter to use. In the ingredients it says “¾ cup (6 ounces) unsalted butter.” ¾ cup would be 12 ounces right? Or did you mean ¾ of a stick?

    Reply

    • Michelle on December 17th, 2013 at 8:31 pm

      Hi Melinda, 1 cup of butter is 8 ounces, so ¾ of a cup is 6 ounces.

      Reply

  73. Valarie on December 17, 2013 at 10:28 pm

    These look so very cute and the soft and chewy kind is what my boyfriend has asked for! What do you recommend for the icing? There are so many different recipes out there and yours always seem to the best!

    Reply

  74. Jenna on December 19, 2013 at 2:06 pm

    Awesome recipe!! Made some last night for gift boxes and people loved them!! I put two sticks of butter instead of one And a half. Still came out good! They were soft and not hard unless you over baked some. Woops. I refrigerated my dough over night and rolled them out the next day.

    Reply

  75. Emily on December 22, 2013 at 4:24 am

    I just made a batch of these and they were amazing! Exactly the way I was hoping they were going to be! my kids, husband and brother in law devoured them. I couldn’t find molasses at the shop so I used an extra 1/2 cup of brown sugar, and 1/4 cup of honey, and 2 tbsp water, and they were amazing. Will try with molasses if I ever get my hands on some though. Thank you so much for the best gingerbread recipie ever! Merry Xmas!!!

    Reply

  76. Jennie on December 22, 2013 at 9:18 am

    Could you clarify the amount of butter called for in this recipe? 3/4 cup = 12oz, not 6oz as stated in the recipe. Does the recipe require 6oz or 12oz? I am assuming 12, since you direct to cut the butter into 12 pieces, but want to be sure. Thanks!

    Reply

    • Jennie on December 22nd, 2013 at 12:45 pm

      Sorry, disregard this comment. I see now that 3/4 cup DOES equal 6oz. My mistake!

      Reply

    • Michelle on December 22nd, 2013 at 3:49 pm

      Jennie, 1 cup of butter is 8 ounces. It is cut into 12 pieces because 6 ounces is 12 tablespoons of butter.

      Reply

  77. Sasha on December 23, 2013 at 5:23 pm

    Is the butter at room temp? Or straight from the fridge?

    Reply

    • Michelle on December 24th, 2013 at 12:24 am

      Hi Sasha, Per the recipe, the butter should be softened slightly – not cold straight from the refrigerator, but not completely at room temperature and fully soft, either. If you press your finger onto the top of the butter, it should easily make an indentation, but not smoosh the butter. I hope that makes sense!

      Reply

  78. Sarah on December 31, 2013 at 11:54 am

    Made these exactly according to recipe and they were fantastic! My own mother even asked for the recipe. The dough is very sticky but was a breeze to work with using the parchment paper and freezing method. I rolled mine slightly thicker, as I like extra chewy, and they required 1-2 minutes longer for baking. Store with a bread end in the bag to keep them soft for weeks! Thanks for the recipe!

    Reply

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