Project Recipe Book: Gingerbread Man Cookies


The cookie most requested by my kiddos long before the season even starts, these sweet little fellows make an appearance every Christmas.  I keep the decoration minimal, using royal icing (water, icing sugar & Wilton Meringue powder) to create a simple face and some buttons.  We prefer softer cookies in my house, but adding a minute or two onto the bake time will give these cookies a bigger crunch.

(This is another slightly altered recipe from the Martha Stewart cookie archives.  The closest recipe to the original I printed a long time ago is here.)


Gingerbread Cookies

Warning: this recipe makes a TON of cookies – I usually half the recipe, unless I need extra for parties.



1 cup of butter (room temperature)
1 cup of packed brown sugar
2 large eggs
6 cups of all-purpose flour
1 cup of molasses
1 teaspoon of baking soda
1/2 teaspoon of baking powder
4 teaspoons of ground ginger
4 teaspoons of cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of black pepper


combine flour, baking soda and baking powder in a bowl (set aside)
mix butter and sugar with an electric mixer until fluffy
add spices, then eggs and molasses and mix a few minutes more
add flour mixture until just combined
divide dough into thirds, wrap each in plastic and refrigerate for 1 hour

preheat oven to 350F
roll dough out onto floured work surface to about 1/4 inch thick
use gingerbread man cookie cutter (mine is about 3 1/2 inches tall)
place each cookie 1 inch apart on baking sheets lined with parchment paper
bake for no more than 9-10 minutes for a softer cookie and a minute or two more for a crunchier cookie
cool cookies on wire rack

decorate using royal icing

For all of the Christmas Cookies recipe pages in this blog series I used two products from my shoppe:

You can grab the Noël Painted Shapes + Outlines Element Pack here for 50% off (that’s only $1 – this week only)!  Pick up the 12 Days Paper Pack right here.

Come back tomorrow for my last cookie recipe! 🙂



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