Gingerbread Men Cookies
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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[/donotprint]
Gingerbread Men Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- ¾ cup (165 g) dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon (0.5 teaspoon) ground cloves
- ½ teaspoon (0.5 teaspoon) salt
- ¾ teaspoon (0.75 teaspoon) baking soda
- ¾ cup (170.25 g) unsalted butter, cut into 12 pieces and softened slightly, (6 ounces )
- ¾ cup (252.75 ml) molasses
- 2 tablespoons milk
Instructions
- 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.)
- 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.)
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- 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.
- Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
- Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Love them! I have come back to this recipe for years.
I love this recipe. It’s everyone’s favorite here. I am no longer physically able to roll it out into sheets. Anyone know if this can be converted into a drop style cookie? I would love the exact same flavor with less physical effort. Thanks!
I made these gingerbread cookies and they cracked towards the end of baking.
Do you have any thoughts as to why this might happen?
Is the dough supposed to look like whipped cream
Can you please tell me if it’s possible to pre-make a huge batch of dough for these cookies? My church made them for an event and they were amazing. I wondered if it would be possible to make a batch and freeze to roll and cut out a day or so later????
I make 4x this recipe annually to give out as gifts. I always make the dough ahead of time. I usually make the dough, chill for a bit, then roll out sheets and freeze them. Then bake as needed over a period of several weeks… so yes you can definitely do that. Just make sure the dough is nice and chilled before rolling. If it’s too “loose” they’ll spread a lot when baking. I make a ton of cookie boxes and this is by far everyone’s favorite request!
Love this recipe! I have been coming back to it for years.
Can not wait to try these cookies, I also prefer soft and chewy gingerbread cookies. Will these cookies freeze well and still keep their texture if frozen before decorating?
Just dropping in to say that this is my all-time favorite gingerbread recipe, and I always end up making a few batches every holiday season. I follow the recipe as-written using my stand mixer, and refrigerate the dough overnight, and they always turn out amazingly!
You are always my go to when I am looking for a recipe and have been for years! Everything turns out perfectly and tastes great…but these are SERIOUSLY just perfect! So chewy and soft and taste wonderful! No alterations needed. Keep it up girl, you know what you’re doing!
How long would the gingerbread committee okies last for? Would it last for 6 weeks? I find lots of recipes turn soft and not gingerbread like! I am desperate for a recipe for hard crunchy biscuits that keep :)
Just made these and they were great. Perfectly soft and chewy at 8 minutes. Sweet enough that I can be lazy and not ice them. Thank you for posting!
These are the BEST gingerbread cookies. Soft and chewy and year after year I get so many compliments that these are the best! I always have trouble rolling them out between paper so I usually roll them out with a mix of flour and confectioners sugar.
Love this recipe! I dial it up every year. 🎄
I am confused as to how to “process” the butter pieces. Do you have a video of this recipe that I could watch….I’m clearing a visual learner 🤪 I want to make these so bad!!
Hi Joy, Process just means running the food processor. Hope that helps! :) I don’t currently have a video for these cookies.
Hi! This has been my go-to Gingerbread man recipe for years. It’s a huge hit with my family.
This year, I’d like to try this cookie press from Nordic Ware I recently bought (https://www.walmart.com/ip/Nordic-Ware-Starry-Night-Heirloom-Cookie-Stamps-Cast-Aluminum-with-wood-handles-Makes-3-different-styles-3-Round-Cookies/647196179) to make decorative rounds of these cookies instead of the men. Do you think that if I pressed the cookies and then froze them for 15 minutes that the pressed decoration would hold up? Or do you think the cookie would spread too much? I love this recipe so much because in most gingerbread recipes the cookies end up just too hard, but these are nice and soft, so I’d hate to have to alter it a bit to use my cookie press!
Hi Laren, Great idea! I’m honestly not sure. I THINK it should hold the shape okay, but the best way to find out for sure is to just try. I’d love to hear how it works out!
Great recipe; actions were perfect for me and my six-year-old grandson. Thank you merry Christmas
These cookies sound perfect! I am an experienced baker and followed directions (using stand mixer) exactly. The final dough is very dry and crumbly. Similar to what you would ha e when making biscuits. I am letting it rest now but my gut is telling me something is t right. Is it meant to be a sandy dough that doesn’t hold together before you let it rest? Please help!!!
Hi Bob, I actually just made a couple batches of this, and I didn’t find it dry or crumbly any of the times I’ve made it. It should definitely hold together; if you used a stand mixer, I might give it an extra bit of time to let it come together.
These are absolutely the best gingerbread cookies Inhave ever tasted! The recipe is perfect. I did not do the parchment paper. I just mixed the dough as directed and wrapped it in 2 separate balls with plastic wrap and then refrigerated it for 2 hours. Afterward I lightly dusted a board and rolling pin to roll out the dough. It is extremely easy to work with and the extra flour did not disturb the flavor or outcome. They turned out perfect Andy family loves them. This will forever be the recipe Inise for gingerbread cookies. I used the soft and chewy recipe. Simply divine!!! I give it 5 stars because it just can’t be any better.
How many gingerbread men can be made using the exact ingreidents?
Hi Rebecca, The yield is listed above with the recipe, but this will yield about 30 cookies.
I made these cookies this week, and oh my goodness!! They were A HIT at my house. I doubled the recipe and made two batches because they are my favorite kind of cookie, and I needed some to take to a party. The recipe was easy to make, but a little time consuming on the cutting end (but that’s just the nature of this kind of cookie, so it was expected.) The only change I made was to add a 1/4 tsp allspice, which is a much-neglected spice in my opinion. Thank you so much for sharing, these will definitely be made again in the very near future!
Just made these. They turned out great! I might try using the food processor next time. I felt that the dough was a bit stickier than it was supposed to be. They are soft and delicious. I’ll definitely be making these again.
This is the exact same recipe as one posted on another site a year earlier, except for the amt. of butter. Yours calls for 6 oz., and the other one calls for 12 Tablespoons. Which one (more, or less, butter would make a difference in how soft and chewy they are (desirable qualities for me)?
Hi Jane, 12 tablespoons of butter equals 6 ounces, so they are the same exact measurement.
I’m glad to see you’re still answering fairly recent questions on this recipe. I’ve made this recipe twice and both times followed the directions exactly, but had the same issue. Both times they turned out wonderfully, I would just like them to be a little easier and quicker to make. My problem is that, even after freezing for 20 minutes on parchment paper, I can still only cut out 2 or 3 cookies before the dough becomes too sticky to work with again and I have to re-roll and freeze all over again. This ends up like, tripling the time it takes to make them. I’m nearly 2 hours in and have only finished 10 cookies. Do I just need to freeze the dough for longer?
Hi Brittany, Oh no, it definitely should not take that long! I would try chilling longer to see if that helps.
Like another reader, I also found the butter ingredient confusing and misread it to be 6 Tbs. since butter is usually measured in tablespoons. I think it would be more accurate to write 12 Tbs. Such a disappointment that I wasted my ingredients making this recipe.
There are no eggs in this recipe? Is this a misprint?
Hi Kathryn, No eggs, not a misprint.
So I do not have a stand mixer or a food processor, but my kids really want to make ginger bread cookies this Christmas…..so is it possible to make this recipe with out the sand mixer or food processor????
Hi Joyce, You could definitely make this with a hand mixer, or even by hand with a lot of elbow grease!
Hi! My cookies definitely did not turn out as cute as the ones pictured. They were much, much darker. What kind of molasses do you use?
Hi Danielle, I use Grandma’s Molasses (original).
Hi Michelle :) your gingerbread men cookies look really adorable & yummy too! I’ve something to ask tho, would it be fine if I subbed the all-purpose flour with wholemeal flour? Thanks :)
Hi Snowie, I’ve never tried it and am not sure how it might affect the cookies (if at all). If you give it a try, let me know how it turns out!
Delicious!! Stayed soft and chewy until we finished them a few days later, definitely will be making these again.
I just made these (the soft version) and they are absolutely amazing, with just enough spice ( I used less cloves because I don’t care for them much) and just enough firmness around the edges. Thank you!!! This is a recipe I will definitely keep and use in the future.
Great recipe! I made these just the other day (a half batch) and they got great reviews but I just made them again and the dough was extremely sticky. I think I weighed out the molasses the last time, but this time I went with a full 3/4 of a cup even though it weighed 9.3 ounces by my scale. I hope they don’t turn out too hard because I added more flour. Do you weigh or measure out your molasses?
Hi Vanessa, I weigh.
Thanks Michelle. The cookies still turned out fine. This is a delicious recipe. Happy Holidays!
Perfect recipe – perfect texture and lots of fun!
I love these biscuits and the pictures are awesome. I´m going to keep the recipe, it sounds yummy!
Hey Michelle,is it ok to omit the clove powder in this recipe?
Hi Gill, Yes, you can omit, it will affect the final taste a bit.
These cookies are fantastic! Well, my husband says they are anyway. He ate the entire batch before I got to try one (before I even got them frosted). These are definitely going to be a holiday staple in our house.
Would this dough freeze well for later use?
Hi Danielle, Yes, definitely!
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!
Is the butter at room temp? Or straight from the fridge?
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!
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!
Sorry, disregard this comment. I see now that 3/4 cup DOES equal 6oz. My mistake!
Jennie, 1 cup of butter is 8 ounces. It is cut into 12 pieces because 6 ounces is 12 tablespoons of butter.
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!!!
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.
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!
Hi Valarie, I used this basic royal icing: https://www.browneyedbaker.com/2009/06/04/how-to-decorate-cookies-with-royal-icing/
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?
Hi Melinda, 1 cup of butter is 8 ounces, so ¾ of a cup is 6 ounces.
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!
If I don’t have a food processor, can the cookies be made with just a hand mixer? Anything I need to do differently?
Hi Karen, Although I haven’t tried it, I think that would work just fine. Enjoy!
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!
Does the soft, chewy version freeze well after baking?
Hi Sara, Yes, but I would not freeze them iced; I would wait to decorate until after you thaw them.
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???
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.
Hi Soly, No, I recommend making the recipe as written above.
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! :)
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!
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.
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!!!
I made these cookies last night and they were very good. I’m wondering why my dough was dark brown?
Hi Bekah, It could be darker brown depending on the brown sugar and molasses that you used.
I will try your adorable recipe! Thank you!
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
Hi Ammy, Unfortunately, I don’t think the soft recipe would be sturdy enough for a gingerbread house. Definitely great for eating though! ;-)
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!
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.
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!
What is the key ingredient that makes the cookie soft?
Hi Jay, The dark brown sugar and molasses.
could you make these without a food processor or would that not allow the dough to come together?
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.
thanks for sharing! i’ve attempted so many recipes and this is by far the easiest and yummiest of them all :)
Can I use light brown instead of dark brown sugar? All I have tonight :-(
Yes, you can!
Could you use this recipe to make a gingerbread house?
Hi Lani, You could use the thin & crisp version for a gingerbread house, as it is labeled as sturdy enough for making ornaments.
I have been looking for a yummy soft recipe and I LOVE yours! Thank you!
Oh my gosh!! you are absolutely a terrific baker/genius!!! This will be a perfect recipe!
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.
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? :|
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.
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.
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.
“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
Hi Anna, Yes, that is a typo and should say “cool cookies on sheets 2 minutes”. I will make that correction right now!
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!!!
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 :]
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
Your cookies are fantastic. I made it :) I love soft gingerbread men. Thanks for the recipe.
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!
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.
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. (:
I made these and they were fantastic! Definitely a new Christmas cookie staple. Thanks for sharing!
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!
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!
Have you tried freezing them? Do they freeze well? If so, did you decorate before or after freezing?
Hi Tina, I haven’t tried freezing them but I definitely think you could. I would decorate after thawing them.
Ok, got a question. Is the dough super sticky before the rolling stage? I am worried it might need flour? Help!
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 :)
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.
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!!
I have to say – I like my ginger BREAD soft and moist, but my ginger bread COOKIES crispy! However, these look amazing!
Soft & chewy allll the way! These look incredible :)
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 :)
Count me among the soft & chewy bunch!
Can’t wait to try these! I love soft gingerbread men:)
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 :)
These are so friggen cute!
I also already subscribe to daily emails
Yesssss these look perfect! I will be making these, thanks!
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 :)
Perfect little gingerbread men!!
xo
http://allykayler.blogspot.com
Soft & chewy!!
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 :)
Was in dire need of a gingerbread man recipe. Thanks can’t wait to try this one out.
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 :)
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!
Soft and chewy
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! :)
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!
Yes, definitely!
Already started my x-mas cookie blitz, may have to try these. They are just so danged cute!
Soft and Chewy, I don’t like any kind of hard/crisp cookies (well maybe Thin Mints haha)
I am the same, I hate crunchy cookies, soft and chewy are the best.
I love soft and chewy!! and these bowls look wonderful and festive! :)
I think I’ll do some of both for the grands to help decorate. I’m not good at choosing!
I just love Gingerbread cookies. There so cute!!
Thin and crispy.
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!
may i know what are molasses? i’m a pretty new at baking
Here’s what Molasses is:
http://en.wikipedia.org/wiki/Molasses
It’s usually in the baking aisle, near the sugar. Grandma’s is a common brand. Here is what it looks like:
http://www.bgfoods.com/grandmas/images/product_pics_original.jpg
Thanks for the response, Jo!
These are so freaking cute!
The adorable classic :) Great job – I’d love one! Gingerbread is just such a perfect thing, haha.
your “men” are so cute!
i am a thin & crispy cookie lover…& these look great!
These cookies are much too adorable to eat yet much too tasty to ignore – how to solve such dilemmas :)
These cookies are sooooo cute! When I’m craving sweets….my preference is soft, chewy, thin, and crisp…love them all.
SOFT AND CHEWY!
^^^obviously I am serious about my love of gingerbread being soft and chewy :-P