I finally perfected Chewy Gingerbread Man Cookies that hold their shape for detailed decorating while staying soft enough for little hands to cut out.

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I always thought gingerbread cookies were either flat like ornaments or dry and flavorless, until I cracked this recipe that somehow keeps them soft while holding every cute shape. With bold ground ginger and sticky unsulfured molasses playing tag in the dough, I end up with cookies that beg for frosting and tiny arguments over sprinkles.

Kids get obsessed, but grownups do too, and everyone calls them my Gingerbread Cookies To Decorate because they take icing like a champ. I won’t pretend I got it perfect first try, I messed up more than once, but oh the payoff is worth it.

Ingredients

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The Best Gingerbread Cut Out Cookies

Mainly carbs, some gluten and minimal protein; not much fiber unless whole wheat.
Adds richness and tender texture; mostly saturated fat, pretty calorie dense.
Pure sweetness and moisture; mostly simple carbs, no real nutrients, not gonna lie.
Deep flavor and brown color; contains iron, calcium and some antioxidants, not healthy though.
Gives protein, structure and moisture; it’s what helps bind dough and brown.
Tiny calories, big aroma; has anti inflammatory compounds and warming, spicy sweetness.
Baking soda lifts cookies slightly; salt balances sweetness and brings out flavor.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 teaspoon baking soda

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed dark brown sugar

1 large egg, room temperature

1/2 cup (120 ml) unsulfured molasses

1 teaspoon vanilla extract

How to Make this

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1. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt, set aside.

2. In the bowl of a mixer or with a hand mixer beat 3/4 cup (170 g) softened unsalted butter and 3/4 cup (150 g) packed dark brown sugar until light and fluffy, about 2 to 3 minutes, scrape down the sides as needed.

3. Add 1 large room temperature egg, 1/2 cup (120 ml) unsulfured molasses and 1 teaspoon vanilla extract to the butter mixture and beat until combined, scraping the bowl once more so everything mixes.

4. Gradually add the dry ingredients to the wet ingredients and mix on low until just combined, dont overmix or the cookies get tough. The dough will be slightly sticky.

5. Turn dough onto lightly floured surface, press into a flat disk, wrap tightly in plastic wrap and chill at least 1 hour in the fridge, overnight is better for flavor and easier rolling.

6. When ready preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Working with half the dough at a time, roll dough between two sheets of parchment to about 1/4 inch thickness, flouring the parchment or rolling pin lightly if it sticks.

7. Cut shapes with cookie cutters, transfer shapes to prepared sheets using a thin spatula, leaving about 1 inch between cookies. Re-roll scraps once or twice, dont overwork the dough.

8. For best shape, chill the cut cookies on the baking sheet for 10 to 15 minutes before baking. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, until edges are set but centers still soft.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Store in an airtight container with a slice of bread to keep them soft, or freeze for longer storage.

Equipment Needed

1. Large mixing bowl (4 qt or bigger), big enough to whisk the flour and spices without spilling, dont crowd it
2. Stand mixer with paddle or a hand mixer, for creaming butter and sugar fast, you can do it by hand but it takes longer
3. Measuring cups and spoons plus a kitchen scale for grams, weighing flour gives way better consistency
4. Rubber spatula and wooden spoon, spatula for scraping the bowl and spoon for folding the dough
5. Rolling pin and extra parchment paper, roll the dough between parchment so it wont stick
6. Assorted cookie cutters and a thin offset spatula or bench scraper to lift shapes onto the sheet, press cutters straight down dont twist
7. Baking sheets and parchment paper, at least 2 sheets so one can cool while another bakes
8. Wire cooling rack and plastic wrap, cool cookies completely on the rack and wrap the dough tightly when chilling

FAQ

Q: Do I have to chill the dough? A: Yes, chill it for 1 to 2 hours or overnight. Chilling firms the butter so the cutouts keep their shape in the oven. If it’s rock hard after chilling, let it sit 8 to 10 minutes before rolling.

Q: How thick should I roll the dough and any tips for cutting shapes? A: Roll about 1/8 to 1/4 inch (3 to 6 mm). Lightly flour the surface and cutters, lift shapes with a bench scraper or spatula, and if you want super sharp edges chill the cut shapes on the sheet 10 to 15 minutes before baking.

Q: What oven temp and baking time should I use? A: Bake at 350°F (175°C) for 8 to 12 minutes depending on size and thickness. Look for set edges and slightly soft centers, they firm up as they cool. Don’t overbake or they’ll be too crisp.

Q: Why do my cookies spread or crack and how do I stop it? A: Usually from butter being too warm, over-creaming, or dough too warm. Chill the dough, use cool softened butter not melted, and don’t overmix. If edges brown too fast lower oven temp by 20 to 25°F.

Q: What’s the best way to decorate and when should I do it? A: Let cookies cool completely. Royal icing gives crisp lines, a simple glaze of powdered sugar plus a few drops of milk works for quick decorating. Let icing harden fully before stacking or storing.

Q: How do I store or freeze the dough and baked cookies? A: Baked cookies keep in an airtight container at room temp up to 1 week, layer with parchment. You can freeze shaped dough or rolled logs wrapped tight up to 3 months, thaw in fridge before slicing/baking. Baked cookies freeze well up to 3 months, thaw at room temp.

The Best Gingerbread Cut Out Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour for a nuttier, slightly denser cookie, or use a 1 to 1 gluten free flour blend measured the same; dough might be a bit more crumbly so chill it before cutting.
Unsalted butter: use coconut oil (solid, measured cup for cup) for dairy free cookies, or use an equal amount of vegan butter; coconut adds a faint coconut taste so keep that in mind.
Dark brown sugar: if you dont have it, use light brown sugar plus 1 tablespoon molasses per cup of white sugar, or straight coconut sugar for a less sticky, deeper flavor.
Egg: replace with a flax egg for vegan baking 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce for a moister, slightly cakier result.

Pro Tips

1) Measure flour the right way. Spoon it into your measuring cup and level it off with a knife — dont dip the cup in the bag or you’ll end up with too much flour and dry, tough cookies. If you want to be extra precise, weigh it.

2) For softer, chewier cookies try adding 1 teaspoon cornstarch to the dry mix or swap up to 25% of the AP flour for cake flour. You can also fold in an extra egg yolk if you want richer chew, but dont overwork the dough.

3) Punch up the spice flavor: toast the ground spices in a dry skillet for 20 to 30 seconds until fragrant, or mix the spices into the molasses first so they bloom. A small pinch of freshly ground black pepper makes the ginger pop without tasting peppery.

4) Keep cookie sizes even so they bake uniformly: scoop the dough with a cookie scoop and chill the scoops on the tray before flattening/cutting. Also use an oven thermometer and bake one sheet at a time on the middle rack for the most consistent result.

5) Best way to keep them soft: store completely cooled cookies in an airtight container with a slice of bread, apple slice, or a bit of orange peel. If they firm up later, zap them 6 to 8 seconds in the microwave to soften before serving.