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Soft, Chewy Gingerbread Men

My favourite gingerbread cookie recipe for gingerbread men - they are soft and chewy rather than thin and crunchy.
Prep Time1 hr
Cook Time8 mins
Total Time1 hr
Course: Dessert
Cuisine: Canadian
Servings: 4 dozen
Author: Jennifer Pallian BSc, RD


  • 1 cup softened unsalted butter
  • 1 cup packed brown sugar
  • 1 cup molasses
  • 3 large eggs
  • 27 ounces 6 cups all purpose flour*
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp coarse salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves


  • Beat butter and brown sugar on medium-high speed in standing mixer until light and fluffy, about two minutes, stopping to scrape down sides and bottom of mixer occasionally. Beat in molasses, and then eggs.
  • In a separate bowl, whisk together flour, baking soda, baking powder, baking soda, salt and spices.
  • Add flour mixture to mixer with speed on low; beat until combined.  Divide dough into two equal piles on top of parchment or wax paper; flatten into disc shapes and wrap up in the paper.  Refrigerate 1 hour, or up to 48 hours in advance.
  • Preheat oven to 375ºF.  Working with one disc at a time, roll dough between sheets of floured parchment or wax paper to about 1/4" thick.  Use a cookie cutter to cut out shapes, then lift them out with a metal spatula. Bake for about 8 minutes, or until just set and no longer shiny.
  • Press the dough scraps into another disc and repeat the process until all the dough is used. Transfer the dough to the freezer (see note in post) for a few minutes as needed if it gets too soft to work with.
  • Cool completely before decorating.  Get the Royal Icing recipe I used here.
  • *I measured my flour by weight which I strongly recommend here, as 6 cups leaves a lot of room for variability - flour packs, and a little bit more or less in each "cup" can make a big difference in the final result.