These traditional gingerbread men cookies are a festive Christmas favourite. They are rich with warming ginger flavour and work brilliantly as make-ahead edible gifts for friends and family.
I’m excited to share this homemade gingerbread recipe that’s been in my family for years. As a child my mum and I baked bucket loads every Christmas for home, friends and neighbours. The smell of gingerbread and pine from real Christmas trees is as much a part of the season for me as lights and carols.
Now I love sharing these traditional family recipes with my own children and with you. If you enjoy festive baking, this gingerbread makes a delicious centerpiece on any holiday dessert table.
Ingredients
Ground ginger: Gives the classic gingery kick. I use a generous amount for a bold ginger flavour; if you prefer milder cookies reduce to 1½–2 tablespoons.
Golden syrup: Adds warm caramel notes that complement, not compete with, the ginger. If you can’t find golden syrup, a mild honey or a light maple syrup can be substituted, but the taste will vary slightly.
Brown sugar: Light brown sugar gives a delicate caramel note that balances the spices.
Butter: Use salted butter at room temperature. You can substitute a dairy-free margarine if needed.
Plain (all-purpose) flour: These cookies are not intended to rise much, so plain flour is best. The recipe works with all-purpose flour.
Egg yolks: Bind the dough. If you want to use the whites, reserve them for decoration or another recipe.
Bicarbonate of soda (baking soda): Helps the dough bind. Do not substitute baking powder.
Optional decorations: Icing sugar (powdered sugar), an egg white for royal-style icing, a little lemon juice to help the icing set, and round candies such as M&Ms or Smarties for buttons.
How to make gingerbread men
Preheat the oven to 355°F (180°C) fan forced. Lightly grease several baking trays — this recipe makes roughly 64 small gingerbread men (about 6–8 trays depending on tray size). I like to grease every tray I have and run a production line.
Add the butter and brown sugar to a large mixing bowl and beat until smooth. Stir in the golden syrup, egg yolks and ground ginger. If your mixer struggles with thick dough, switch to a sturdy wooden spoon for the remaining mixing.
Sift in the bicarbonate of soda, then add the flour one cup at a time, mixing well between each addition. The dough will become firmer as you add flour. If you don’t have a scale, use the spoon-and-level method for measuring flour: spoon the flour into the cup and level with a knife.
Turn the dough onto a heavily floured bench, sprinkle with more flour and lightly knead. Divide the dough in two, keeping one half in the bowl while you roll out the other. Roll to about 3–4 mm thickness, dusting with flour to prevent sticking.
Use cookie cutters to cut shapes and transfer them to the prepared trays with about 1 cm (½ in) space between cookies. Re-roll any trimmings and continue until all dough is used.
Hot tip: Oven performance varies. These cookies were tested in a fan-forced oven at sea level. Bake for 10–12 minutes or until the edges begin to brown. Allow cookies to cool a few minutes on the tray before transferring to wire racks to finish cooling.
How to decorate gingerbread men
Sift the icing sugar into a bowl to avoid lumps. Beat a single egg white until soft peaks form, then gradually add the icing sugar, beating between additions. Stir in a little lemon juice to help the icing set hard. Transfer the icing to a piping bag or a zip-top bag with a small corner snipped off.
Pipe simple faces and three buttons, then press small round candies into the icing while it is still tacky. This icing is fairly thick and puffy, so very fine details may be tricky. Allow decorations to dry completely before storing.
How to make gingerbread men gifts
Place cooled decorated gingerbread into clean cellophane bags with extra candies for a festive touch. Tie with curling ribbon. Decorated cookies keep well for up to a week in a tightly sealed bag; undecorated cookies can last for a month or more in an airtight container.
If posting cookies, pack them flat in a single layer between pieces of cardboard and mark the parcel fragile. Always check postal restrictions for sending food between countries.
How to serve
Serve gingerbread men after a Christmas feast, as part of a dessert buffet, or with afternoon tea throughout the festive season. They’re also ideal for make-ahead edible gifts.
How to store
Store undecorated gingerbread in an airtight container lined with baking paper for up to a month; it may remain edible for a bit longer but could soften. Decorated cookies will keep best for up to a week in a sealed container or gift bag before losing crispness.
Have you made this recipe? Share your results and photos on social media to show your creations!
Looking for more yummy dessert recipes
Try other festive bakes like mincemeat cookies, old-fashioned fruit cake, or homemade chocolate treats for Christmas entertaining.
Recipe
Gingerbread men
Author: Sarah Brooks
These traditional gingerbread men are warming, crisp at the edges and perfect for holiday gifting.
Yield
About 64 small gingerbread men (approximately 6–8 trays)
Prep & Cooking Time
Prep: 1 hr 15 mins • Cook: 10–12 mins per tray • Total: About 1 hr 27 mins (one oven full)
Ingredients – Gingerbread
- Extra butter or margarine for greasing trays
- 1 cup (220 g) tightly packed light brown sugar
- 250 g butter (2 sticks + 1 tbsp), room temperature
- 1 cup (250 ml) golden syrup
- 2 large egg yolks
- 5 cups (750 g) plain/all-purpose flour
- 2 tsp bicarbonate of soda
- 3 flat tbsp ground ginger (reduce to 1½–2 tbsp for milder flavour)
- Extra plain flour for dusting
Ingredients – Optional decoration
- 1 cup (120 g) icing (powdered) sugar
- 1 egg white (large)
- 1 tsp lemon juice
- Small candies (M&Ms, Smarties) for buttons
Equipment
- Electric hand beaters or a stand mixer
- Baking trays
- Cookie cutters (men, stars, trees, etc.)
- Rolling pin
- Piping bag for decorating (optional)
Instructions
- Preheat oven to 355°F (180°C) fan forced.
- Lightly grease two to four baking trays.
- Beat butter and brown sugar until smooth. Add egg yolks, golden syrup and ginger and mix.
- Sift in bicarbonate of soda, then add flour one cup at a time, mixing well between additions. Dough will get firm.
- Turn dough onto a floured surface, sprinkle with more flour and knead lightly. Divide dough in half; keep one half for later.
- Roll one half to about 3–4 mm thickness on a well-floured bench. Cut shapes with cookie cutters and transfer to prepared trays.
- Bake 10–12 minutes or until edges begin to brown. Cool briefly on trays then transfer to wire racks to cool completely.
- Repeat with remaining dough, re-greasing trays as necessary.
- Cool cookies completely before decorating.
Optional decoration
- Beat egg white until soft peaks form.
- Sift icing sugar and gradually add to the egg white, beating between additions.
- Add lemon juice and beat until smooth. Transfer to a piping bag and decorate cookies. Add candies for buttons while icing is wet.
- Allow icing to set completely before storing or gifting.
Notes
The original family recipe was updated to use 750 g plain flour for better dough texture; 600 g will work but the dough will be much stickier. Baking times are for a fan-forced oven at sea level and may vary. For a milder ginger flavour reduce the ground ginger.
Storage
Undecorated cookies: airtight container for up to a month. Decorated cookies: best within a week for crispness.
Nutritional info (per cookie, approximate)
Calories: 137 kcal • Carbohydrates: 25 g • Protein: 2 g • Fat: 3 g • Sugar: 11 g
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