Classic Spiced Gingerbread Men (Printable)

Crispy edges meet soft centers in these spiced gingerbread men, ideal for decorating and sharing.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour (375 g)
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened (170 g)
09 - 3/4 cup packed light brown sugar (150 g)
10 - 1 large egg
11 - 1/2 cup molasses (120 ml)
12 - 1 teaspoon pure vanilla extract

→ For Decorating

13 - Royal icing or writing icing pens
14 - Assorted candies, sprinkles, or chocolate chips (optional)

# How-To Steps:

01 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl; set aside.
02 - Beat softened butter and brown sugar together in a separate large bowl until light and creamy.
03 - Add egg, molasses, and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 40 minutes.
06 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - Roll one disc of dough at a time on a lightly floured surface to approximately 1/4 inch (6 mm) thickness.
08 - Use a gingerbread man cookie cutter to cut shapes, placing them about 1 inch (2.5 cm) apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes until edges are set and centers remain slightly soft.
10 - Allow biscuits to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once cooled, decorate biscuits with royal icing and candies as desired.

# Helpful Tips:

01 -
  • The dough is forgiving and easy to roll, even if you're not a confident baker.
  • They hold their shape beautifully in the oven, so every little man comes out looking exactly as you cut him.
  • The balance of spices is warm but not overpowering, with just enough molasses to keep them soft inside.
  • They're sturdy enough to decorate without crumbling, which makes them perfect for kids or festive gifts.
02 -
  • If your dough is too soft to roll out, chill it for another 20 minutes. I once tried to rush it and ended up with misshapen blobs instead of little men.
  • Don't skip the parchment paper. I tried using greased baking sheets once and spent half an hour scraping burnt molasses off the bottom.
  • Let the biscuits cool completely before decorating, or the icing will melt and slide right off. Patience is hard, but it's worth it.
03 -
  • Roll the dough between two sheets of parchment paper to avoid adding too much extra flour, which can make the biscuits dry.
  • If you want extra-soft biscuits, underbake them by a minute and let them cool on the sheet for 10 minutes instead of 5.
  • Use a toothpick to draw faces in the dough before baking if you don't want to fuss with icing later.

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