Gingerbread Men

Brian and I were happy to be asked to our first Christmas celebration of the year. We were a little less thrilled to be volun-told that we would be supervising the children's craft table. We knew we had to bake something that we could bribe children with, but wouldn't give them too much of a sugar high. Enter Gingerbread Men! To our relief the gingerbread men were the hit of the party with kids and parents alike.

So if you want to impress small children in hopes they are obedient (or least quiet) here is the recipe.


  • 3 cups all-purpose whole wheat flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1-1/2 sticks unsalted butter, slightly softened
  • 3/4 cup molasses 
  • 2 tablespoons whole milk

    In a small bowl, combine the molasses and milk and stir together, set aside. 



    In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the sugar and whisk. Scatter the butter pieces over the flour mixture and work it into the flour with a pastry blender.

    Drizzle the molasses mixture slowly into the dough to combine.



    Cut out 4 parchment rectangles to fit cookie pans. Scrape dough onto a work surface and divide into half. Place each half on its own parchment, and cover each with a piece of parchment. 

    Spread the dough with your fingers through the parchment. Use a rolling pin to further spread the dough to 1/4 inch thickness.

    Stack the dough sheets onto your cookie pan and freeze for 20 minutes.



    Place a rack in the upper and lower-middle positions of your oven and preheat to 350°F. Line your cookie pans with parchment paper.

    Remove dough from the freezer and peel off the top parchment sheet. Gently lay it back on the dough and put another sheet pan on top. Flip the whole thing over and peel off  and discard of the other parchment sheets.

    Using a 3- or 5-inch gingerbread person cutter, cut out shapes and transfer to the lined sheet pans.



    Bake the cookies for 8 minutes for 3-inch people, or 8-11 minutes for 5-inch people. Rotate the pans front to back and top to bottom halfway through. Cool the cookies for 2 minutes on the pans then transfer with a wide spatula to a cooling rack.

    Finally decorate as you see fit!


    *Recipe and instructions adapted from this blog

    Chantal Routhier

    Halifax Wedding Photographer - named as one of Canada's Top 30 Inspiring Wedding Photographers for 2015 by Wedding Bells Magazine