Classic spiced gingerbread men (Printable)

Traditional spiced gingerbread men featuring molasses and warm spices with a soft center and crisp edges.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups (375 g) all-purpose flour
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 (170 g) unsalted butter, softened
09 - 3/4 cup (150 g) packed light brown sugar
10 - 1 large egg
11 - 1/2 cup (120 ml) molasses
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 Make It:

01 - Whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. Set aside.
02 - Using an electric mixer, beat the softened butter and light brown sugar until light and fluffy.
03 - Incorporate the egg, molasses, and vanilla extract into the creamed mixture, beating until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
05 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 40 minutes.
06 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc of dough to approximately 1/4 inch (6 mm) thickness.
08 - Using a gingerbread man cookie cutter, cut out shapes and arrange them about 1 inch (2.5 cm) apart on the 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 before transferring to a wire rack to cool completely.
11 - Once cooled, decorate biscuits with royal icing and assorted candies as desired.

# Expert Suggestions:

01 -
  • They taste like a bakery secret but come together faster than you'd expect, even with little hands helping.
  • The dough is forgiving enough to chill, shape, and bake whenever the moment feels right.
  • Kids actually want to decorate them, which means you get photos and memories instead of crumbs and complaints.
02 -
  • Molasses is non-negotiable—it's what makes these taste like real gingerbread, not just spiced cookies, so measure it carefully.
  • Chilling the dough isn't just tradition; it stops the biscuits from spreading into sad, flat discs and keeps the edges crispy while centers stay chewy.
  • Timing matters more than you think—those extra 30 seconds in the oven change soft-centered biscuits into crackers, so watch the edges, not the clock.
03 -
  • Use a good-quality molasses, not blackstrap—blackstrap is too intense and will overpower the other spices.
  • If your dough cracks when rolling, let it warm for a minute or two at room temperature; it'll become pliable without getting sticky.
  • Chill your icing or use icing pens if decorating feels intimidating; they're more forgiving and just as beautiful.

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