Classic Spiced Gingerbread Men

My daughter once asked why gingerbread men always smile, and I realized I'd never made one with a frown. There's something about rolling out warm spiced dough on a cold afternoon that just feels right. The smell alone—cinnamon, ginger, molasses—turns the kitchen into the coziest place in the house. I've been making these every winter since she was three, and now she insists on decorating them herself.

One year I made a batch for my neighbor's children and left them plain, thinking the kids would want to do their own icing. They brought back half the biscuits an hour later, each one covered in icing so thick you could barely see the shape underneath. I learned that day to just hand over the icing and step back. The joy is in the mess, not the perfection.

Ingredients

• All-purpose flour: The base that holds everything together. Don't be tempted to substitute with whole wheat, or the biscuits will turn out dense and crumbly instead of tender.
• Ground ginger: This is the star of the show. Fresh ground ginger has more punch than the stuff that's been sitting in your cupboard for two years, so check the date.
• Ground cinnamon: Adds warmth and depth without stealing the spotlight from the ginger. I like to use a little extra if I'm feeling indulgent.
• Ground cloves and nutmeg: Just a whisper of each is enough to round out the spice blend. Too much cloves and the whole batch tastes medicinal.
• Baking soda: Helps the biscuits rise just enough to stay light, but not so much that they puff up and lose their shape.
• Unsalted butter: Must be softened, not melted. I leave mine on the counter for about an hour before I start, and it creams perfectly with the sugar.
• Light brown sugar: Packed firmly into the measuring cup. The molasses in the sugar adds moisture and a subtle caramel note that white sugar just can't match.
• Molasses: Use the mild kind, not blackstrap, unless you want your gingerbread men tasting like they've been through a rough day. The molasses keeps them chewy and gives that deep, dark color.
• Egg: Binds everything together and adds richness. I bring mine to room temperature first so it blends smoothly into the butter mixture.
• Vanilla extract: A teaspoon is all you need to brighten up the spices and give the dough a little sweetness in the background.

Instructions

Mix the dry ingredients:

Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together in a large bowl until evenly combined. This step makes sure the spices are distributed so every bite tastes the same.

Cream the butter and sugar:

Beat the softened butter and brown sugar together until the mixture looks pale and fluffy, about three minutes. You'll know it's ready when it's lighter in color and feels airy.

Add the wet ingredients:

Mix in the egg, molasses, and vanilla extract, beating until everything is smooth and glossy. The molasses will darken the mixture and make it smell incredible.

Combine wet and dry:

Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. Don't overmix or the biscuits will turn out tough.

Chill the dough:

Divide the dough in half, shape each piece into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 40 minutes. Cold dough is much easier to roll out and holds its shape better when you cut it.

Preheat and prepare:

Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the biscuits from sticking and makes cleanup a breeze.

Roll out the dough:

Work with one disc at a time, keeping the other chilled. Roll it out on a lightly floured surface to about 1/4-inch thickness, dusting with more flour if it starts to stick.

Cut out the shapes:

Press your gingerbread man cutter firmly into the dough, then carefully lift each shape onto the prepared baking sheet, leaving about an inch between them. Re-roll scraps gently to cut more shapes.

Bake:

Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft. They'll firm up as they cool, so don't wait for them to look fully done.

Cool:

Let the biscuits sit on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. If you try to move them too soon, they'll break.

Decorate:

Once the biscuits are cool, pipe on royal icing for faces, buttons, and details, or let kids go wild with writing icing pens and sprinkles. There's no wrong way to do it.

Save

The first Christmas I made these, my son bit the head off his gingerbread man and declared it the best biscuit he'd ever had. I've tried fancier recipes since, but we always come back to this one. It's the smell, the shape, the memories baked right in.

How to Store Them

Keep decorated or plain biscuits in an airtight container at room temperature for up to a week. If you layer them, put parchment paper between each layer so the icing doesn't smudge. I've also frozen undecorated biscuits for up to three months, and they thaw beautifully in about 20 minutes on the counter.

What to Do with Leftover Dough

If you have scraps left over after cutting out your shapes, press them together gently and re-roll once. After that, the dough gets overworked and the biscuits turn out tough. I sometimes just bake the scraps as rustic little shapes and eat them myself with tea.

Making Them Your Own

You can adjust the spice levels to suit your taste. I once added a pinch of black pepper for a friend who loves heat, and she said it was the best gingerbread she'd ever had. You can also swap the candies for dried fruit or leave them plain if you prefer a simpler look.

• Try using a mix of dark and light brown sugar for deeper flavor.
• Add a tablespoon of finely grated orange zest to the dough for a citrus twist.
• Use cookie cutters in different shapes if you want variety, but the little men are always the most fun.

Save

These biscuits have a way of bringing people together, whether you're decorating them with kids or just eating them warm from the oven with someone you love. I hope they fill your kitchen with the same warmth they've brought to mine.

Recipe FAQs

→ What spices are used in these gingerbread men?

The blend includes ground ginger, cinnamon, cloves, and nutmeg, creating a warm, balanced spice profile.

→ How can I achieve softer biscuits?

Bake for a shorter time, closely monitoring to keep centers tender while the edges set.

→ Can the dough be prepared in advance?

Yes, the dough can be chilled in the refrigerator for up to two days before rolling and cutting.

→ What decorations work best for these biscuits?

Royal icing, writing icing pens, assorted candies, sprinkles, or chocolate chips add color and texture.

→ What tools are recommended for shaping?

A gingerbread man cookie cutter ensures consistent shapes, while rolling pins and parchment paper help with preparation.