Soft Gingerbread Men

Cookies are serious business around our house. Baking dozens of cookies in all varieties is part of our holiday tradition. The box of cookies in the photo held just a sampling of treats baked for our annual Christmas Eve party—and these soft gingerbread men are always a crowd pleaser.

Ingredients

• 1 cup packed brown sugar
• ½ cup butter + ¼ cup shortening (or ¾ cup shortening for a more traditional texture)
• ¼ cup molasses
• 1 tbsp honey or dark corn syrup (optional, for extra softness)
• 1 large egg
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1½ tsp ground cloves
• ¼ tsp table salt
• 2¼ cups all-purpose flour

Directions

Make the Dough

In a large bowl, beat together brown sugar, butter, shortening, molasses, honey (if using), and egg until smooth and creamy. Stir in baking soda, cinnamon, ginger, cloves, and salt. Gradually mix in flour until fully incorporated.

Cover dough and chill for at least 3 hours or overnight, until firm enough to roll.

Roll and Cut

Preheat oven to 375°F (190°C). Roll chilled dough between sheets of parchment paper dusted with confectioners’ sugar (instead of flour) to about ¼-inch thickness. Cut into desired shapes using cookie cutters.

Transfer cookies to a baking sheet lined with parchment paper or release foil.

Bake

Bake for 10–12 minutes, or until cookies are fragrant and edges are just set—they’ll continue to bake on the sheet after removal. Avoid overbaking to keep them soft.

Cool cookies on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Optional Glaze

For a glossy finish, whisk together 1 cup confectioners’ sugar, 1–2 tbsp milk, and ½ tsp vanilla or lemon juice. Brush lightly over warm cookies and allow to set.

Notes

Preparation

• Rolling between parchment prevents sticking and eliminates the need for added flour, keeping cookies tender.
• Adding honey or corn syrup creates a slightly chewier texture.
• For an even softer cookie, slightly underbake and store while still a bit warm.

Serving Suggestions

• Decorate with royal icing, sanding sugar, or a drizzle of glaze.
• Serve alongside hot cocoa, Anijsmelk, or Aunt Laurie’s Pumpkin Spice Steamer for a cozy holiday pairing.

Make-Ahead & Storage

• Dough can be chilled up to 3 days or frozen up to 1 month; thaw in the refrigerator before rolling.
• Baked cookies keep for about 1 week in an airtight container at room temperature.
• To retain softness, store with a slice of bread or a piece of apple in the container.