These traditional gingerbread men cookies are a festive Christmas favorite. Rich with warming ginger and caramel notes, they keep well and make wonderful make-ahead homemade gifts. This classic family recipe has been handed down and enjoyed for years, and it’s easy to make with simple pantry ingredients.
I’ve been making this gingerbread recipe for as long as I can remember. As a child I baked batches every Christmas with my mum and we would share them with friends and family. The scent of gingerbread baking and a real Christmas tree is one of those unmistakable holiday memories. Now I enjoy passing this recipe on to my own children and to you.
Ingredients
Ginger: Ground ginger provides the signature warmth. If you prefer a milder flavour reduce the ginger to 1½–2 tablespoons.
Golden syrup: Adds a gentle caramel note without overpowering the ginger. If you can’t find golden syrup, a mild honey or light maple syrup can be used, though the flavour will change slightly.
Brown sugar: Light brown sugar gives depth and caramel character to these cookies.
Butter: Use salted butter at room temperature for easiest mixing. A dairy-free margarine can be substituted if needed.
Plain flour: All-purpose/plain flour is ideal. These cookies aren’t meant to rise much, so don’t use self-raising flour.
Egg yolks: Two large egg yolks help bind the dough. Reserve any egg whites if you plan to make the optional icing.
Bicarbonate of soda: Also called bicarb, it helps the texture. Do not substitute baking powder for bicarb in this recipe.
Optional decorations
Icing sugar: Sifted powdered sugar is required for smooth icing.
Egg white: From one large egg, whisked to help the icing set firm.
Lemon juice: A small amount helps the icing dry hard; fresh lemon juice is preferable to bottled for best flavour.
Round candies: Mini M&Ms, Smarties or similar sweets make attractive buttons, or skip them if you prefer a plain cookie.
How to make gingerbread men
Preheat your oven to 355°F (180°C) fan-forced. Lightly grease two to four baking trays; this recipe yields roughly six to eight trays depending on cookie size. Greasing trays in advance keeps the process moving when you are cutting and baking multiple batches.
In a large bowl, beat the butter and brown sugar together until combined and creamy. Add the golden syrup, egg yolks and ground ginger, and beat again until the mixture is smooth. When the mixture becomes too thick for your mixer, switch to a sturdy wooden spoon and continue to combine.
Sift in the bicarbonate of soda, then add the flour one cup at a time, mixing well after each addition. The dough will firm up as you add flour and will require a little effort to finish mixing—tuck the bowl against your body and use elbow grease if needed.
Flour a clean work surface generously and turn the dough out. Sprinkle extra flour on top, cut the dough in half and return one half to the bowl for later. Roll the remaining dough to about 3–4 mm thick, adding more flour to prevent sticking.
Use cookie cutters to cut shapes and place each piece on the prepared trays, leaving about 1 cm (½ inch) between cookies. Save scraps, re-roll and cut until all dough is used. Bake for 10–12 minutes or until the edges begin to turn golden. Remove from the oven and cool on wire racks.
How to decorate gingerbread men
To make a simple royal-style icing, sift the icing sugar into a bowl. Whisk the egg white until soft peaks form, then gradually beat in the sifted icing sugar until smooth. Add a teaspoon of lemon juice and beat again. Transfer the icing to a piping bag with a small round tip (or use a zip-top bag with a cut corner) and pipe faces and buttons. Press small round candies into the icing if desired. Let the icing dry completely before storing.
How to make gingerbread men gifts
Package cooled, decorated gingerbread in clean cellophane bags with extra candies and tie with curling ribbon for attractive edible gifts. Decorated cookies will stay crisp for up to a week in a tightly sealed bag; undecorated gingerbread keeps for up to a month in an airtight container or sealed gift bag. If posting cookies, pack a single flat layer between cardboard and mark the parcel fragile. Always check postal rules for food items before sending.
How to serve
Serve these gingerbread men after a Christmas meal as a sweet treat, include them on a dessert table, or offer them to guests during festive gatherings. They also make thoughtful, homemade holiday presents.
How to store
Un-decorated gingerbread stores best in an airtight container lined with baking paper for up to a month; it may remain edible for longer but can lose crispness. Decorated cookies should be kept in a sealed container or gift bag and are best eaten within a week for optimal texture.
Recipe
Gingerbread (makes approx. 64 gingerbread men)
- Extra butter or margarine for greasing trays
- 1 cup (220 g) tightly packed light brown sugar
- 250 g butter (about 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 teaspoons bicarbonate of soda
- 3 level tablespoons ground ginger (reduce to 1½–2 tbsp for milder flavour)
- Extra plain flour for dusting
Optional decoration
- 1 cup (120 g) icing/powdered sugar, sifted
- 1 egg white (large)
- 1 teaspoon lemon juice
- Small round candies for buttons
Equipment
- Electric hand beaters or stand mixer (optional)
- Baking trays
- Cookie cutters (gingerbread men, stars, trees, etc.)
- Rolling pin
- Piping bag with a fine round tip (optional)
Instructions (short)
- Preheat oven to 355°F (180°C) fan-forced. Grease baking trays.
- Beat butter and brown sugar until combined. Add golden syrup, egg yolks and ginger and mix.
- Sift in bicarbonate and add flour one cup at a time, mixing between additions. Finish mixing with a sturdy spoon.
- Turn dough onto a floured surface, cut in half and roll one half to 3–4 mm thickness. Cut shapes and place on trays.
- Bake 10–12 minutes until edges are lightly golden. Cool on wire racks.
- To make icing: beat egg white until soft peaks form, gradually add sifted icing sugar, then add lemon juice. Pipe onto cooled cookies and add candies if desired. Allow icing to dry completely before storing.
Notes
The recipe was originally published in 2020. When retesting the flour measurement, 5 cups equals about 750 g plain flour for a manageable dough texture; 600 g will work but produces very sticky dough. Baking was tested in a fan-forced oven at sea level—adjust time and temperature for your oven and altitude. This gingerbread has a pronounced ginger flavour; reduce ginger if you prefer it milder.
Enjoy baking and sharing these gingerbread men this holiday season—perfect for gifting and gathering.