Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gingerbread Man Cookies
Classic spiced gingerbread cut-out cookies, perfect for decorating into little gingerbread men.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
In a small bowl, whisk together the flour, ginger, baking powder, cloves, cinnamon, and nutmeg. Set aside.
- 2
In a small saucepan over low heat, melt the margarine, granulated sugar, brown sugar, and molasses together, stirring until smooth. Pour into a large bowl and let cool for about 10 minutes.
- 3
Alternately stir the flour mixture and the 1/4 cup water into the molasses mixture until a smooth dough forms. Cover and chill for about 1 hour.
- 4
Preheat the oven to 350°F (175°C) and line baking sheets with parchment or spray with nonstick spray.
- 5
On a lightly floured surface, roll the dough out to 1/8-inch thick and cut out shapes with a gingerbread man cutter. Place on the prepared sheets and press in raisins to decorate.
- 6
Bake for 5 to 7 minutes, until set at the edges. Let cool on the sheets for a few minutes before transferring to a wire rack.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving80
Calories
1 g
Protein
14 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gingerbread has been eaten in Europe since the Middle Ages, when ginger was an expensive imported spice and shaped gingerbread figures were sold at fairs and markets as gifts. The gingerbread man character appeared in an American folktale published in 1875, and the shaped cookie became inseparable from Christmas and holiday baking across North America. Queen Elizabeth I is credited with the idea of decorating gingerbread figures to resemble visiting dignitaries, making them both food and entertainment.
Listahan note
This version uses margarine and minimal liquid for a stiff, rollable dough that holds clean cutout edges without spreading in the oven; raisins keep decoration accessible for bakers of all ages.
Technique cues
- The dough should be firm and non-sticky before rolling; if it clings to your hands, refrigerate for 30 minutes rather than adding more flour, which toughens the cookies.
- Roll the dough between two sheets of parchment rather than on a floured surface; this keeps the cookies from picking up extra flour and producing a dry, pale result, and the parchment goes directly onto the baking sheet.
- Bake until the edges are just set and the centers look slightly underdone; gingerbread cookies firm up as they cool, and overbaking produces a rock-hard result that is difficult to bite through.
Kitchen flow
- Parallel prep
- Mix the dough first and refrigerate it while the oven preheats; by the time the oven is ready, the dough is firm enough to roll without sticking.
- Make-ahead
- The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 1 month; thaw overnight in the refrigerator before rolling.
- Leftover move
- Crumble stale gingerbread men into a bowl and use them as a crust for a no-bake cheesecake or as an ice cream topping with a drizzle of caramel.
- Cleanup rhythm
- Roll dough between parchment sheets to keep the counter clean; transfer the parchment and cut cookies directly onto the baking sheet so shapes do not distort when moved.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 1/2 cups all-purpose flour
structure
Purpose: The relatively high flour-to-fat ratio produces a stiff dough that rolls cleanly and holds the shape of cutters without spreading.
Handling: Spoon into the measuring cup and level with a knife; packed flour throws off the dough consistency and produces cookies that are dry or hard to roll.
Adaptation: Half whole-wheat flour adds a nutty depth that complements the molasses; reduce the whole-wheat to 1 cup at first to test texture before going further.
1/4 cup molasses
flavor, color, and moisture
Purpose: Molasses provides the dark color and distinctive bittersweet flavor that defines gingerbread, and its hygroscopic nature keeps the baked cookies from drying out completely.
Handling: Warm the molasses gently (10 seconds in a microwave) if it is very thick; it will blend into the dough more evenly.
Adaptation: Dark treacle is an equivalent direct swap; honey produces a milder, lighter cookie that is still chewy but lacks the characteristic gingerbread depth.
1 tsp ground ginger
primary spice
Purpose: Ground ginger delivers the signature sharp warmth that separates gingerbread from other spiced cookies; it is the dominant note in the spice profile.
Handling: Whisk all spices together with the flour so they distribute evenly rather than concentrating in one area of the dough.
Adaptation: Double the ginger to 2 teaspoons for a more assertive snap cookie; reduce to 1/2 teaspoon for a milder version that children may prefer.
1/4 cup margarine
fat and tenderness
Purpose: Margarine contains water, which creates a slightly crisper, more snap-like cookie than an all-butter version; it also makes the recipe dairy-free.
Handling: Use stick margarine (not spread or tub), which has the right fat content for a rollable dough; tub margarine is too soft and adds too much water.
Adaptation: Unsalted butter is a direct substitute and produces a richer-tasting cookie; the texture is slightly softer and less crisp.
Raisins for decorating
decoration
Purpose: Raisins are a traditional, simple decoration for gingerbread men that presses into the dough before baking and stays in place without needing royal icing.
Handling: Press raisins in firmly after cutting the shapes but before the tray goes in the oven; they shrink slightly during baking, so make sure they are well-anchored.
Adaptation: Mini chocolate chips, dried cranberries, or small candy-coated chocolate pieces can replace raisins for a more colorful result.
Technique notes
- Cut shapes as close together as possible on the first roll; re-rolling the scraps makes the dough tougher each time, and first-roll cookies are always more tender.
- Chill the cut cookies on the baking sheet for 10 minutes before baking if the dough has softened from handling; this sharpens the edges and reduces spreading.
- For decorating with icing later, bake until the surface is completely matte, not shiny; a shiny center means the cookies are slightly underdone and the icing will not adhere cleanly.
Ingredient swaps
- Vegan direction
- Margarine is already plant-based; use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes) if the recipe you adapt includes an egg.
- Gluten-free direction
- Use a 1:1 gluten-free baking blend; refrigerate the dough for at least 1 hour before rolling since gluten-free dough needs longer to hydrate and firm up.
- Softer cookie direction
- Replace 2 tablespoons of water with an equal amount of whole milk and bake at 325 F; the lower temperature and added fat produce a chewier, less crisp result.
Serve alongside
- warm apple cider for dipping
- cream cheese frosting for decorating and eating alongside
- vanilla custard sauce for a plated dessert version
- hot cocoa with a pinch of cinnamon
- cold whole milk
- spiced chai latte
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in an airtight container at room temperature for up to 10 days; gingerbread hardens over time, but a slice of bread in the container keeps cookies soft by providing moisture.
- Freeze baked and decorated cookies in a single layer on a sheet, then transfer to a zip-lock bag for up to 2 months; thaw at room temperature for 30 minutes.
- Unbaked cut-out shapes can be frozen on the sheet, transferred to a bag, and baked from frozen with 2-3 extra minutes of bake time.
Equipment
- gingerbread man cookie cutters
- rolling pin
- parchment paper (two sheets per rolling session)
- baking sheets
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