These are the best cut-out gingerbread cookies—soft and chewy yet firm enough to hold their shape. They have a well-balanced spice profile and are finished with a simple “cheater” royal icing that sets like traditional royal icing without meringue powder.
What Makes these Gingerbread Cookies the BEST?
- Chewy, but hold their shape. These cut-out cookies stay crisp around the edges and remain tender and chewy inside, so decorations stay neat.
- Balanced flavor. The spice blend and molasses are measured to give a warm, classic gingerbread taste without overpowering bitterness or cloying sweetness.
- Easy “cheater royal icing.” This icing mixes in a single bowl with a whisk—no meringue powder required—yet it colors easily with gel food coloring and dries firm like royal icing.
Ingredients
- Molasses. Use unsulphured molasses; avoid blackstrap which can make cookies dry and bitter.
- Salted butter. Salt enhances the sweetness—use a good-quality salted butter at room temperature.
- Light corn syrup. A small amount in the icing adds shine and helps it set.
- Spices. This recipe uses a classic blend of cinnamon, ginger, and cloves for warm, balanced flavor.
How to Make Chewy Cut Out Gingerbread Men
Make the Gingerbread Dough.
In a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar for about 3 minutes until well combined. Add the egg and vanilla and mix 2 minutes more until light and glossy. Mix in the molasses until fully incorporated.
Add the flour, spices, and salt. Mix on medium speed about 3 minutes, until the dough begins to pull away from the bowl. Finish folding with a rubber spatula to ensure all flour is incorporated. Shape the dough into a ball, wrap in plastic, and chill for 1 hour.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment. Divide the dough in half and roll one half on a lightly floured surface to about 1/2-inch thickness. Cut shapes and place them on prepared pans—cookies don’t spread much, so they can be placed fairly close together.
Freeze the cookie sheet for 10 minutes before baking; this helps the cookies hold their shape. Bake at 375°F for 8 minutes. Let cookies rest on the sheet for 3–4 minutes, then transfer to a wire rack to cool completely before icing.
Make the Icing.
Combine the powdered sugar, clear vanilla, light corn syrup, water, and a pinch of salt in a small bowl. Whisk until smooth. The consistency should be a “15-second icing”: when lifted with a whisk and dripped back into the bowl, the stream should take about 15 seconds to disappear. Add more powdered sugar if too thin, or a touch more water if too thick.
Divide the icing into small bowls and tint with gel food coloring as desired. Transfer to piping bags or resealable bags with a small corner snipped off and decorate. The icing sets in about 10–15 minutes, after which cookies can be stacked for storage or transport.
Tools & Equipment
- Piping bags. Tipless or small disposable bags work well for fine details.
- Gel food coloring. Gel colors won’t thin the icing and are ideal for consistent shades.
- Cookie cutters. Use shapes and sizes you prefer; smaller and larger gingerbread men give variety.
Chewy Cut Out Gingerbread Men
- Author: Elizabeth Buuck
- Prep Time: 20
- Cook Time: 8
- Total Time: 28 minutes
- Yield: 24 Cookies
Description
Chewy, well-spiced gingerbread cookies decorated with a quick “cheater” royal icing that dries firm and looks professional.
Ingredients
For the Gingerbread Dough
- 6 TBSP salted butter, at room temperature
- ¾ cup (160 g) dark brown sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- ½ cup (160 g) unsulphured molasses
- 3 cups (375 g) all-purpose flour
- 1 TBSP cinnamon
- 1 TBSP ginger
- ½ tsp ground cloves
- ½ tsp salt
For the Icing
- 1 ½ cups (175 g) powdered sugar
- 1 tsp clear vanilla flavoring
- 1 tsp light corn syrup
- 2 TBSP water
- Pinch of salt
- Gel food coloring, optional
Instructions
For the Gingerbread Cookies
- Cream butter and dark brown sugar in a stand mixer for 3 minutes. Add the egg and vanilla, mixing 2 minutes more until light and glossy.
- Add molasses and mix until combined.
- Add flour, spices, and salt. Mix on medium about 3 minutes until dough pulls away from the bowl.
- Wrap the dough and chill for 1 hour.
- Preheat oven to 375°F and line two baking sheets with parchment.
- Divide dough, roll to ½” thickness on a lightly floured surface, cut shapes, and place on prepared pans.
- Freeze the sheet for 10 minutes, then bake at 375°F for 8 minutes to help cookies hold their shape.
- Cool on the sheet for 3–4 minutes, then transfer to a rack. Cool completely before icing.
For the Icing
- Whisk powdered sugar, clear vanilla, corn syrup, water, and a pinch of salt until smooth. Aim for a 15-second icing consistency. Adjust with more powdered sugar or water as needed.
- Divide and tint with gel coloring. Transfer to piping bags and decorate. Allow icing 10–15 minutes to set before stacking.
If you enjoyed these Chewy Gingerbread Cut Out Cookies, please leave a star rating and a review, and tag @buuckfarmsbakery on Instagram or TikTok. Save the recipe by pinning any image in this post.
More Holiday Recipes You’ll Love
- White Chocolate Peppermint Cupcakes
- Double Chocolate Peppermint Brownie Cookies
- Chocolate Peppermint Macarons