Whoa, hold onto your oven mitts—because these Ginger Man Cookies are about to crash your kitchen in the best way possible.
Crisp on the edges, soft in the center, and packed with that warm ginger spice that screams “holidays,” these cookies are like a sugar rush wrapped in nostalgia. They’re dangerously addictive, ridiculously easy to make, and totally Instagram-worthy once you dress them up with that glossy icing.
Why This Recipe Works
- Perfect texture balance: The combination of softened butter and milk powder gives these cookies a melt-in-your-mouth softness while keeping their classic snap at the edges.
- Warm spices, big flavor: A mix of ground ginger and a touch of cinnamon delivers that cozy warmth that pairs perfectly with a mug of cocoa—or a little mischief.
- Customizable sweetness: Whether you like your cookies plain and buttery or dressed to the nines with icing, this dough holds its shape beautifully and bakes up evenly every time.
- Kid-friendly and party-approved: The dough is forgiving and easy to roll, making it perfect for baking with kids or whipping up a festive batch for guests.
- Smells like pure joy: As they bake, your kitchen fills with the most intoxicating aroma of butter and spice—basically an open invitation for everyone in the house to “just check” on them.
Ingredients
For the cookies:
- 1/2 cup (100 g) unsalted butter, softened
- 1/3 cup (70 g) sugar
- 2 tbsp milk powder (or 2 tbsp cornstarch as a substitute)
- 1 large egg yolk (or 2 tbsp beaten egg)
- 1 2/3 cups (200 g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon (optional, for warmth)
- 1/8 tsp salt
For the icing (optional):
- 1 large egg white or 2 tbsp pasteurized egg white
- 1 1/4 cups (130 g) powdered sugar
- 1/4 tsp lemon juice
Equipment Needed
- Large mixing bowl
- Hand mixer or whisk
- Medium mixing bowl
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- Cookie cutters (gingerbread man shape preferred)
- Parchment-lined baking sheet
- Wire rack
- Small bowl and whisk (for icing)
- Piping bag (for decoration)
Instructions
Prepare the Dough
Start by creaming softened butter, sugar, and milk powder together in a large mixing bowl until smooth and fluffy. This step is where the magic begins—think of it as building the buttery base for all that ginger glory to shine later.
Once the mixture looks pale and airy, add the egg yolk and beat until fully combined. In another bowl, whisk together the flour, baking powder, ginger, cinnamon, and salt.
Gradually add this dry mix into your buttery mixture, stirring until a soft, slightly sticky dough forms. Wrap it tightly in plastic wrap and chill it in the fridge for 15 to 20 minutes. This resting step ensures the cookies keep their adorable shape and don’t spread like rebellious little rebels in the oven.
Tip: If your kitchen is warm, chill the dough a bit longer—cold dough is your ticket to crisp edges and perfect definition.
Shape the Cookies
Preheat your oven to 300°F (150°C). Once the dough is chilled and ready, lightly flour your work surface and roll it out to about 1/4 inch thick. This is where things get festive—use those gingerbread man cutters and press them into the dough with confidence.
Transfer each little cookie carefully onto a parchment-lined baking sheet. If the dough starts sticking, dust your cutter with a touch of flour.
You’ll quickly see why this dough is so lovable—it rolls like a dream and doesn’t crumble under pressure.
Tip: For that professional bakery look, pop the cut cookies back in the fridge for 5 minutes before baking to help them hold their shape.
Bake to Golden Perfection
Slide the tray into the oven and bake for 15 to 20 minutes, or until the edges turn a light golden color and your kitchen smells like pure holiday magic. Watch them closely toward the end—the line between “golden” and “oops” happens fast.
The low temperature ensures the cookies bake evenly, keeping their soft interior intact while crisping the edges just enough for that perfect bite.
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. Tip: Don’t rush the cooling; warm cookies are fragile and can break if moved too soon. Patience equals pretty cookies.
Make the Icing (Optional but Highly Recommended)
While the cookies cool, whisk together egg white, powdered sugar, and lemon juice in a small bowl until smooth, thick, and glossy. This icing dries to a shiny finish that looks store-bought but tastes infinitely better.
You can adjust the consistency—add a few drops of water if it’s too thick or a bit more sugar if it’s too runny. Spoon the icing into a piping bag and unleash your inner artist.
Whether you go for classic outlines, button details, or a full-blown gingerbread runway moment, each design adds charm and personality. Leave the cookies to set for at least 30 minutes before stacking or packaging.
Decorate and Devour
Now the fun part—get creative! Add sprinkles, edible glitter, or tiny candy buttons to give your Ginger Men some serious personality. Once the icing sets, take a bite.
You’ll taste the buttery sweetness followed by that spicy warmth that makes you close your eyes in pure cookie bliss. Perfect for gifting, sharing, or hoarding (no judgment here), these cookies are guaranteed to make anyone’s day brighter.
Tips and Tricks
Get the Dough Right
Softened butter means soft enough to dent easily but not melted. Too soft, and your dough becomes greasy; too firm, and it won’t mix evenly. Use milk powder for a creamier flavor, but cornstarch will still give a tender crumb. Chill time is your best friend—don’t skip it.
Baking for Precision
Oven temperatures vary, so keep an eye on your first batch. If the cookies spread too much, the dough might need a longer chill. Want them extra crisp? Add a couple more minutes of baking time and let them cool fully before storing.
Mastering the Icing
Egg white icing gives a glossy, professional look, while lemon juice cuts the sweetness for balance. If you’re short on time, skip the piping bag and drizzle the icing with a fork for a rustic charm that still looks intentional.
Make It Ahead
This dough freezes beautifully. Wrap tightly in plastic wrap and store up to a month. When ready to bake, thaw it just until rollable. The baked cookies also freeze well; just stack them with parchment between layers.
Storage Tips
Keep your Ginger Man Cookies in an airtight container at room temperature for up to a week. To preserve that soft center, place a slice of bread in the container—the moisture keeps the cookies fresh without turning them soggy.
Recipe Variations
- Chocolate-Dipped Ginger Men: Once cooled, dip half of each cookie in melted dark chocolate and let it harden for a sophisticated twist.
- Spiced Sugar Coating: Sprinkle a little cinnamon sugar over the dough before baking for an extra crunch and sparkle.
- Lemon-Lover’s Twist: Add a teaspoon of lemon zest to the dough and a little extra juice to the icing for a bright, tangy finish.
- Molasses Ginger Men: For a deeper flavor, replace 2 tablespoons of sugar with molasses and reduce milk powder slightly.
- Mini Ginger Men: Cut smaller shapes and reduce baking time to 10–12 minutes for adorable bite-sized treats that vanish instantly at parties.
Frequently Asked Questions
Can I use pre-ground ginger from the supermarket?
Absolutely. Ground ginger from the spice aisle works perfectly fine. Just make sure it’s fresh—old spices lose their punch. If you really want that fiery kick, add an extra quarter teaspoon for bolder flavor.
Can I skip the milk powder?
Yes, but don’t skip replacing it. Cornstarch makes a great substitute and keeps the cookies soft and delicate. Milk powder just adds a bit of richness that enhances the buttery flavor.
Why did my cookies spread too much?
Warm dough is usually the culprit. Make sure to chill your dough long enough and place the cookies on a cool baking sheet. If your kitchen is warm, try chilling the cut shapes for a few minutes before baking.
Can I make the icing without egg whites?
Yes! Replace the egg white with 1–2 tablespoons of milk and a touch of corn syrup for shine. It won’t harden quite as firmly but still looks beautiful and tastes delicious.
How can I keep my cookies soft for days?
Store them in an airtight container away from direct sunlight. Add a slice of bread or a damp paper towel inside the container—this trick helps retain moisture and keeps your cookies bakery-fresh longer.
Summary
These Ginger Man Cookies are a holiday essential—playful, flavorful, and guaranteed to make anyone smile. Whether you bake them for fun or for a festive treat box, their buttery crumb and ginger kick hit that nostalgic sweet spot. Roll them, bake them, and get ready for cookie fame.
Ginger Man Cookies Recipe You’ll Regret Not Trying Sooner
Course: Cooking4
servings20
minutes20
minutes300
kcalIngredients
1/2 cup (100 g) unsalted butter, softened
1/3 cup (70 g) sugar
2 tbsp milk powder (or 2 tbsp cornstarch)
1 large egg yolk (or 2 tbsp beaten egg)
1 2/3 cups (200 g) all-purpose flour
1/2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon (optional)
1/8 tsp salt
For the icing (optional):
1 large egg white or 2 tbsp pasteurized egg white
1 1/4 cups (130 g) powdered sugar
1/4 tsp lemon juice
Directions
- Cream butter, sugar, and milk powder together until fluffy. Add egg yolk and mix well.
- In another bowl, whisk flour, baking powder, ginger, cinnamon, and salt. Combine with butter mixture until dough forms. Wrap and chill for 15–20 minutes.
- Preheat oven to 300°F (150°C). Roll dough to 1/4 inch thickness and cut out shapes.
- Bake 15–20 minutes until lightly golden. Cool completely on a wire rack.
- For icing, whisk egg white, powdered sugar, and lemon juice until smooth. Pipe or drizzle over cookies and let set before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
