Plan n Cook

Gingerbread Men

  • 30m Prep Time
  • 10m Cook Time
  • 1h 0mReady In

Add this recipe to a meal plan

Build a week of meals and watch your shopping list grow - no account needed to try it.

Add to Meal Plan
  • Cuisine : American
  • Course : Dessert

About thirty 4-inch gingerbread men Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 ½ cups (415g) all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cup (100g) sugar or ½ cup packed (115g) brown sugar
  • 4 tablespoons (½ stick or 55g) unsalted butter, softened
  • ½ cup (170g) molasses
  • ⅓ cup (80g) water
  • 1
    • 3 ½ cups powdered sugar
    • ⅛ teaspoon cream of tartar
    • 2 large egg whites
    • 2 tablespoons lemon juice
    • 1 large egg white
    • ⅓ cup powdered sugar
    • ⅔ cup powdered sugar, sifted
    Sub-recipe steps
    1. Sift together into a medium bowl: 3 ½ cups powdered sugar; ⅛ teaspoon cream of tartar
    2. Beat in a large bowl, or in a stand mixer with the whisk attachment, until stiff but not dry: 2 large egg whites
    3. Gradually add the sifted sugar mixture and: 2 tablespoons lemon juice
    4. until it is of a good consistency to spread. Cover with a damp cloth until ready to use.
    5. To apply as piping or for decorative effects, use a piping bag fitted with a fine plain tip, or cut off the corner of a zip-top bag or the tip of a parchment paper cone. Should you want the icing stiffer, add a little more sifted sugar. To make it softer, thin it very gradually with lemon juice or water.
    6. About ¾ cup
    7. Stir together in a microwave-safe bowl until thoroughly combined: 1 large egg white; ⅓ cup powdered sugar
    8. Microwave until the mixture reaches 160°F on a thermometer (it should not exceed 175°F), 30 to 60 seconds. (If you need to take more than one temperature reading, wash the thermometer thoroughly or dip it into a mug of boiling water before taking additional readings.) Add and beat on high speed until the icing is cool and holds stiff peaks: ⅔ cup powdered sugar, sifted
    9. If the icing is not stiff enough, add more sugar. Color, if desired, with liquid, powdered, or paste food coloring; the color will intensify as the icing stands. The icing can be stored in a covered container for up to 3 days; press a piece of wax or parchment paper directly against the surface to prevent drying. The icing can be rebeaten if necessary. To pipe, see version I.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 3 ½ cups (415g) all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cup (100g) sugar or ½ cup packed (115g) brown sugar
  • 4 tablespoons (½ stick or 55g) unsalted butter, softened
  • ½ cup (170g) molasses
  • ⅓ cup (80g) water
  • 1 Royal Icing

Let's Cook

  1. Step 1.

    Whisk together in a medium bowl: 3 ½ cups (415g) all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground cloves

  2. Step 2.

    Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: ½ cup (100g) sugar or ½ cup packed (115g) brown sugar; 4 tablespoons (½ stick or 55g) unsalted butter, softened

  3. Step 3.

    Beat in: ½ cup (170g) molasses

  4. Step 4.

    Add the flour mixture to the butter-sugar mixture in two parts, alternating with: ⅓ cup (80g) water

  5. Step 5.

    Use the dough immediately or refrigerate for up to 4 days. Let the dough come to room temperature before rolling. Divide the dough in half. Cover one half with plastic wrap and roll out the other half between two pieces of parchment paper to ¼ inch thick. Cut out cookies using a 4- to 5-inch-tall cutter and arrange 1 ½ inches apart on the prepared baking sheets. Gather the scraps and reroll one time to cut out more cookies. Bake until the edges of the cookies have just barely darkened, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Decorate the cooled cookies with: Royal Icing

  6. Step 6.

    Pipe the icing using a pastry bag fitted with a ⅛-inch round tip, and apply the icing with a wooden pick or a small knife for additional garnishes—caps, hair, mustaches, belts, etc.

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Plan n Cook

Fresh ideas for meal planning, recipes, and your kitchen - brought together on Plan n Cook.

© 2026 Plan n Cook. All rights reserved.

Privacy Terms Cookies Free Meal Planner Weekly Meal Planner Cookie settings