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Cutting out gingerbread men cookies

Gingerbread Cookies

Classic Gingerbread Cookies are full of warming winter spices of cinnamon, ginger, nutmeg and cloves. These fun little cookies are always a favorite.
Course Dessert
Cuisine American
Keyword gingerbread men cookies, gluten-free gingerbread cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 24 cookies
Calories 97kcal
Author Toni Dash


  • ½ cup softened unsalted butter
  • ½ cup sugar I use organic
  • ¼ cup molasses
  • 1 egg yolk
  • 2 cups All Purpose Flour regular or gluten free measure for measure flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg


  • In the bowl of a mixer cream together the softened butter and sugar until creamy. 
  • Add molasses and egg yolk and beat until combined.
  • In a separate bowl whisk the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
  • Add the flour mixture to the wet ingredients beating until combined. 
  • Roll the dough into 1 or 2 disks, flattening on the top. Cover and seal each with plastic wrap or place each in a sealed plastic bag. Refrigerate to chill at least one hour. 
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.  
  • Using a rolling pin, roll out the dough to a thickness of a ¼ inch. NOTE: I rolled mine out on a Roul’pat and did not have any sticking issues. You can also use a lightly floured surface or between two sheets of waxed paper. If the dough stays cold it should not stick.
  • Cut out cookies using a gingerbread shaped cookie cutter. Using a 3 1/2 inch tall cutter will yield at least 24 cookies.
  • Place cookies about 2 inches apart on a cookie sheet.  Bake for 8-10 minutes (they will begin to puff slightly but not to brown).  
  •  Remove cookies to a cooling rack to fully cool. May be iced if desired.


Cookie Yield 
If using a 3 1/2 inch tall cookie cutter, the recipe yields at least 24 cookies. After cutting out combine the dough scraps and roll out again to cut more cookies.
Homemade Gluten-Free Flour blend
If you want to make your own gluten-free flour blend this is the one we used when first publishing this recipe in 2010.
Annalise Roberts Food Philosopher Gluten Free Brown Rice Flour mixture (shared with permission):
  • Brown Rice flour (extra finely ground):    2 parts  (2 cups)
  • Potato Stratch (NOT Potato Flour):    2/3 part  (2/3 cups)
  • Tapioca Flour:  1/3 part  (1/3 cups)


Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 130IU | Calcium: 20mg | Iron: 0.6mg