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Easy Gingerbread Man Recipe
Ben Carraoli

Easy Gingerbread Man Recipe

I absolutely loved baking these cookies—it was such a fun afternoon in the kitchen, and the sweet, spicy aroma that filled the air made me smile. I rolled up my sleeves and dove into this easy gingerbread man recipe, and I’m excited to share what I learned along the way.
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Prep Time 30 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour – This gives structure to the cookies and helps them hold their shape nicely when you cut them out.
  • 1 tablespoon ground ginger – The signature spice that gives gingerbread its warm slightly spicy flavor.
  • 4 tablespoons about 50 g unsalted butter – Butter adds richness and helps make the cookies tender. Using unsalted gives you more control over the final flavor.
  • ¼ cup treacle – Treacle adds a deep slightly bitter-sweet molasses-like flavor and gives the dough its characteristic color and chewiness.
  • ¼ cup brown sugar – Brown sugar brings moisture and mild caramel flavor perfectly complementing the treacle and ginger.
  • ½ teaspoon baking soda – The leavening agent that helps the cookies spread slightly and stay light instead of dense.
  • 1 egg lightly beaten – The egg binds everything together and adds moisture so the dough stays workable.

Method
 

  1. Preheat your oven to 350 °F (about 180 °C) and line two baking trays with parchment paper. This ensures even baking and easy cleanup later.
  2. Sift together the flour and ground ginger into a large mixing bowl. In a small saucepan, melt the butter, treacle, and brown sugar over low heat. Once melted, remove from heat and stir in the baking soda—this will foam slightly, making the dough lighter.
  3. Pour the warm treacle mixture into the dry ingredients and mix lightly with a spoon. Then add the beaten egg and stir until everything comes together into a soft, smooth dough. If it feels sticky, add a touch more flour until it’s easy to handle.
  4. Transfer the dough onto a lightly floured surface and knead gently until smooth. Roll the dough out to about 1/8 inch (3 mm) thick. Use your gingerbread man cutter to cut out shapes and place them on the prepared trays. Gather the scraps, re-roll, and cut again until all the dough is used.
  5. Bake one tray at a time for 12–15 minutes, or until the edges just start to turn golden brown. Keep an eye on them during the last minute—they can overbake quickly. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack.
  6. Once completely cool, decorate your gingerbread men with icing, chocolate, or small candies. This is where you can get creative—smiling faces, buttons, or festive designs, it’s all up to you!

Notes

  • I like to chill the dough for about 15–20 minutes before rolling; it makes cutting shapes easier and prevents spreading.
  • I always roll the dough between two sheets of parchment paper to avoid sticking without over-flouring.
  • Keeping a close eye on baking time helps prevent dry cookies—slightly soft centers give the perfect chewy texture.
  • Always let the cookies cool completely before icing or stacking; warm cookies can ruin your designs.
  • I bake in small batches so each tray gets consistent heat and perfect results.