The Heart of a Gingerbread Person
Let’s talk about gingerbread. It is not just a cookie. It is a hug in food form. The spices are warm. The molasses is sweet and deep. I think every kitchen needs that smell in December. It makes the whole house feel like home.
My grandson once ate the dough. His eyes got so wide. “It’s spicy, Grandma!” he said. I still laugh at that. The dough is strong, but baking makes it soft and kind. That is the first “why this matters.” Good things, like people, get better with a little warmth. What is your favorite holiday smell? Tell me in the comments.
Mixing with Love (and a Food Processor)
We use a machine to mix. It is fast. Just add the flour, brown sugar, and all our spices. Give it a quick whir. Then stop. Add the melted butter, molasses, and milk. Doesn’t that smell amazing? Process it again until it looks like wet sand.
Here is a fun fact. The ginger in gingerbread was once used to calm upset tummies. So we are making medicine cookies! Be careful with the blade. Ask a grown-up to take it out. Then scrape the dough onto the counter. Use your hands to knead it for just 20 seconds. Feel it come together. This is the best part.
The Waiting Game
Now, we must be patient. Wrap the dough in plastic. Flatten it into a disc. Then it goes into the fridge. It needs to rest for at least 30 minutes. This chill time is important. It lets the flavors get to know each other. It also makes the dough easy to roll.
If you forget it for a whole day, that is okay. Just let it sit on the counter for 15 minutes later. This leads to the second “why this matters.” Good results often need a little rest. Not just for dough, but for bakers too. Do you like to bake alone, or with family helping?
Rolling and Cutting Friends
Time to make our people! Roll the dough between two sheets of parchment paper. No extra flour needed. Roll it to about ¼ inch thick. That is the secret for soft cookies. Too thin, and they get crisp. Now, press your cutter down firmly.
Lift them carefully with a spatula. Place them on your baking sheet. You can gather the scraps and roll them again. I always make the last cookie a funny shape. A star or a heart. It is a little surprise for me. What shape would your surprise cookie be?
Watching Them Bake
Into the oven they go. Watch them for 9 to 11 minutes. They are done when the edges look just set. The middle might still look soft. That is perfect. They will firm up as they cool. Use oven mitts. Always ask for help taking the hot tray out.
Let them cool on the sheet for 10 minutes. Then move them to a rack. This wait is hard. But it keeps them from breaking. I like to watch them. They look so happy and puffy. It makes me smile every time.
Giving Them Personality
While they cool, make the glaze. Mix powdered sugar, milk, and a tiny bit of soft cream cheese. The cream cheese makes it taste rich. You can add a drop of food coloring if you like. Now, the real fun begins.
Give each cookie a face. A smile. Buttons. Use a spoon or a small bag with the corner cut off. Add sprinkles or sanding sugar. No two cookies need to look the same. Like people, each one is special. This is where you tell a story with icing. What will your gingerbread people say?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | For the gingerbread dough |
| Dark brown sugar | ½ cup packed (3½ ounces/99 grams) | For the gingerbread dough |
| Ground cinnamon | 1½ teaspoons | For the gingerbread dough |
| Ground ginger | 1½ teaspoons | For the gingerbread dough |
| Baking soda | ¼ teaspoon | For the gingerbread dough |
| Table salt | ¼ teaspoon | For the gingerbread dough |
| Unsalted butter | 6 tablespoons | Melted and cooled, for the gingerbread dough |
| Molasses | ⅓ cup | For the gingerbread dough |
| Milk | 1 tablespoon (½ ounce) | For the gingerbread dough |
| Confectioners’ (powdered) sugar | 1⅓ cups (5⅓ ounces/151 grams) | For the glaze |
| Milk | 2 tablespoons | For the glaze |
| Cream cheese | 1 tablespoon | Softened, for the glaze |
| Food coloring | 1–2 drops | Optional, for the glaze |
| Sanding sugar, sprinkles, etc. | As desired | Optional, for decoration |
Perfectly Soft & Chewy Gingerbread People
Hello, my dear! Come sit at the counter. Let’s make my favorite gingerbread cookies. They are soft and chewy, just like a hug. I’ve been making them since my own children were small. Doesn’t that smell amazing? The spices always remind me of winter afternoons.
We’ll use a food processor. It makes everything so easy. I still laugh at the first time I used one. I jumped when it started! But it’s our helper today. Just remember to ask an adult for help with the blade. Safety first, my love.
Step 1: Add your flour, brown sugar, cinnamon, ginger, baking soda, and salt to the food processor. Lock the lid on tight. Turn it on and let it whir for about 10 seconds. You’ll hear it become one happy, sandy mixture. Step 2: Stop the machine and take the lid off. Now, pour in the melted butter, molasses, and that one tablespoon of milk. Lock the lid back on. Process it again until it looks like soft, crumbly dough. This takes about 20 seconds. (A hard-learned tip: Make sure your butter is cooled! Warm butter makes a greasy dough.) Step 3: Time to stop the processor. Ask an adult to help you remove the sharp blade. Use a rubber spatula to scrape all the dough onto your clean counter. Knead it with your hands for about 20 seconds. You’ll feel it come together into a nice ball. Step 4: Lay a big piece of plastic wrap on the counter. Put your dough ball in the middle. Flatten it into a thick, 8-inch circle. Wrap it up tightly in the plastic. Now, it needs a nap in the fridge. Let it chill for at least 30 minutes. Why do we chill the dough? Share below! Step 5: While the dough rests, get your oven ready. Move the rack to the middle. Heat the oven to 350 degrees. Line your baking sheet with parchment paper. This keeps the cookies from sticking. I never bake without it! Step 6: Take your dough from the fridge. Unwrap it. Place it between two new sheets of parchment paper. Use your rolling pin to roll it out. Roll until it’s a big, 11-inch circle. It should be about a quarter-inch thick. Step 7: Peel off the top piece of parchment. Now for the fun part! Use your gingerbread person cutter. Press it firmly into the dough. Use a spatula to lift each little person onto your baking sheet. Leave a little space between them. Step 8: You’ll have dough scraps left. Gather them up. Place them between parchment sheets again. Roll and cut until you can’t make more. You should get about 12 cookies total. I always eat the last tiny scrap of dough. It’s the baker’s treat! Step 9: Carefully put the baking sheet in the hot oven. Bake the cookies for 9 to 11 minutes. They are done when the edges look just set. They will still look a little puffy. That’s how we keep them soft. Step 10: Use oven mitts to take the sheet out. Ask an adult for help here. Place the hot sheet on a cooling rack. Let the cookies cool right on the sheet for 10 minutes. They are still cooking a little inside. Step 11: After 10 minutes, move the cookies to the cooling rack. Let them cool completely. This takes about 30 minutes. I know it’s hard to wait! But warm cookies make runny glaze. Step 12: Time to make the glaze! In a bowl, mix the powdered sugar, 2 tablespoons milk, and softened cream cheese. Add a drop of food coloring if you like. Stir it until it’s super smooth. This cream cheese makes it taste so good. Step 13: Now, decorate your cool cookies! Follow the photos for ideas. Use sprinkles or sanding sugar. Let the glaze dry completely before you eat them. It takes about 30 minutes. Then, enjoy your wonderful creation!Cook Time: 9–11 minutes
Total Time: About 2 hours (with chilling & decorating)
Yield: 12 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, try a little twist! It’s fun to play with flavors. My grandchildren love to choose a new version each year. Here are three of our favorites.
Orange Zest Joy: Add the zest of one orange to the dough. It makes the spices sing with a bright, sunny flavor. Peppermint Sparkle: Mix a drop of peppermint extract into the white glaze. Decorate with crushed candy canes for a festive crunch. Lemon Glaze Drizzle: Skip the cream cheese glaze. Make a simple lemon glaze with lemon juice and powdered sugar instead. It’s tangy and sweet.Which one would you try first? Comment below!
Serving Them Up With Style
These cookies are stars all on their own. But I love to make a little event of it. On a snowy day, we lay them out on my big blue platter. It feels so special.
For serving, try a dollop of whipped cream on the side. A little bowl of vanilla ice cream is also perfect. For a pretty plate, dust them with a tiny bit of powdered sugar right before serving.
What to drink? A cold glass of milk is the classic choice. It’s always the best. For the grown-ups, a hot mug of spiced apple cider with a cinnamon stick is lovely. It matches the cookies so well.
Which would you choose tonight?
Keeping Your Gingerbread Friends Fresh
Let’s keep those cookies soft and chewy. Cool them completely first. Then store them in a tin with a slice of bread. The bread keeps the cookies moist. I use an old biscuit tin for mine.
You can freeze the dough, too. Wrap the dough disk tightly. It will keep for a month. Thaw it in the fridge overnight before rolling. This is perfect for busy days.
I once baked a double batch for my grandson’s class. We froze half the dough. A week later, we had fresh cookies in no time. Batch cooking saves your energy for decorating. Have you ever tried storing it this way? Share below!
Gingerbread Troubles and Simple Fixes
Is your dough too sticky? This happens often. Just add a little more flour to your hands. Knead it gently until it feels right. I remember when my dough stuck to everything.
Are the cookies spreading too much? Your dough might be too warm. Chilling the dough is a very important step. It helps the cookies hold their cute shapes. This makes your baking look professional.
Is the glaze too runny? Add more powdered sugar, just a spoonful at a time. A good glaze should drizzle slowly. Getting the texture right builds your kitchen confidence. Which of these problems have you run into before?
Your Gingerbread Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results are just as tasty.
Q: How far ahead can I make them? A: The dough can be made two days ahead. Keep it wrapped in the fridge.
Q: What if I don’t have molasses? A: Use dark maple syrup. The flavor will be different but still lovely.
Q: Can I double the recipe? A: Absolutely. Just mix it in two separate batches for best results.
Q: Are decorations necessary? A: Not at all! A simple sugar sprinkle is perfect. *Fun fact: Gingerbread dates back to the 1500s!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cookies. The smell of ginger and cinnamon is pure joy. It always reminds me of winter afternoons with my family.
I would love to hear about your baking adventure. Tell me about the shapes you cut or your favorite decoration. Have you tried this recipe? Share your experience in the comments below.
Happy cooking!
—Grace Ellington
Perfectly Soft Chewy Gingerbread Cookies
Description
Soft and Chewy Gingerbread People
Ingredients
GINGERBREAD PEOPLE:
GLAZE AND DECORATIONS:
Instructions
- For the gingerbread people: Add flour, brown sugar, cinnamon, ginger, baking soda, and salt to food processor and lock lid into place. Turn on processor and process until combined, about 10 seconds.
- Stop processor and remove lid. Add melted butter, molasses, and 1 tablespoon milk and lock lid back into place. Turn on processor and process until soft and crumbly dough forms and no streaks of flour remain, about 20 seconds.
- Stop processor, remove lid, and carefully remove processor blade (ask an adult for help). Use rubber spatula to scrape dough onto clean counter. Knead dough until it comes together, about 20 seconds.
- Lay sheet of plastic wrap on counter. Place dough in center of plastic and flatten dough into 8-inch circle. Wrap dough tightly in plastic and refrigerate for at least 30 minutes or up to 24 hours. (If dough has been refrigerated for more than 1 hour, be sure to let dough sit on counter for 15 minutes before rolling out.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Remove dough from refrigerator and discard plastic. Place dough in center of second large sheet of parchment. Place third large sheet of parchment on top of dough. Use rolling pin to roll dough into 11-inch circle (about ¼ inch thick), rolling dough between parchment.
- Peel off top sheet of parchment. Use cookie cutter to cut dough into gingerbread people. Use spatula to transfer shapes to parchment-lined baking sheet, spaced about ½ inch apart.
- Gather dough scraps and place them in center of large piece of parchment, and place another piece of parchment on top. Repeat rolling and cutting steps with dough scraps until you have 12 cookies. Discard remaining dough scraps.
- Place baking sheet in oven. Bake until cookies are slightly puffy and just set around edges, 9 to 11 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.
- Use spatula to transfer cookies directly to cooling rack. Let cookies cool completely, about 30 minutes.
- For the glaze and decorations: While cookies are cooling, in medium bowl, combine confectioners’ sugar, 2 tablespoons milk, softened cream cheese, and food coloring (if using). Use clean rubber spatula to stir until very smooth.
- Glaze and decorate cookies following photos, “Step-by-Step: How to Glaze and Decorate Cookies,” below. Let glaze dry completely, about 30 minutes, before serving.
Notes
- For best results, ensure your butter is melted and cooled to avoid melting the flour. If the dough is too sticky when rolling, chill it for a few more minutes. The glaze can be piped or spread with a small knife.