Gingerbread men on a wire tray

Gingerbread men

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 30 mins Cook: 10 mins


Serves 15-20

Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (20)

  • kcal95
  • fat2g
  • saturates1g
  • carbs17g
  • sugars9g
  • fibre0.5g
  • protein1g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g plain flour, plus extra for dusting
  • ½ tsp salt
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 heaped tsp ground ginger
  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g unsalted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g soft brown sugar
  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet


  1. Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins. 

  2. On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Oct, 2015
I made these today, and faced with the same problem as everyone else of a crumbly dough, I followed this advice and they turned out wonderfully. I would also cook them for less time than 10-15 minutes, 7-10 would be better as some were a verging on slightly overdone.
27th Nov, 2014
I tried twice. First time with demerara and it was a flop. Second time with icing sugar and no refrigeration and it worked. Agreed shorter bake or thick biscuits is a good idea. This came out similar to a Mary Berry recipe and was very crumbly when refrigerated. As far as I remember she doesn't pop in fridge.
1st Dec, 2014
Do not fear, this recipe does work well and tastes delicious however they won't really be soft and chewy. I only use organic spices. Now you may think this is daft however organic cinnamon is almost a completely different spice from non organic. It has such a wonderful flavour - try it! Every gingerbread recipe that I have ever made is somewhat crumbly and you do need to take care with it when rolling out, this is the nature of gingerbread! If you are used to it, you will find this is no drier than most other recipe. Not sure what people are doing wrong but if you follow the recipe and quantities it does make a dough. Make sure you use a pan on a gentle heat to melt the butter, sugar and golden syrup. TIP: I don't refrigerate the dough, but I do leave it to stand in cling film for about 30 minutes. I only bake these cookies for 7 minutes on 170 degree heat. Then I remove them from the baking tray immediately to cooling racks. Anyone who bakes regularly would know to do this anyway as cookies continue to cook when out of oven. Add flavour and interest by chopping crystallised ginger and mixing into the dough. When rolling out gingerbread take time and care. Be delicate and it will work.
15th Aug, 2014
Completely wrong recipe, waste of ingredients
24th Dec, 2015
The recipe does work! mine have come out perfectly! A hit with my partner and our good friend so I don't see why everyone has said it does not work! Maybe everybody else is the problem!
16th Feb, 2014
I have got to agree with many posters - recipe too crumbly to roll, ended up adding an extra 50g of butter just to get it to stick together. Not worth it.
5th Jan, 2014
Don't make this gingerbread! The recipe is not right and I did follow it to the letter. There is not enough liquid for the dry ingredients. Putting the dough in the fridge makes it crumble and disintegrate when you try to roll it out. This was a waste of ingredients.
16th Dec, 2013
I assumed the people commenting badly had done something wrong whilst making them but I followed it to the letter and they were AWFUL! Really dry but on top of that's just tasted disgusting
5th Dec, 2013
In my opinion, these were disgusting, I had to think on my feet to fix the bad recipe that ended up being a big crumbly mess, however after fixing it with an egg and some more sugar my son and partner both love them. But they are odd. I won't be using this recipe again.
7th Oct, 2013
Nice and simple and tasty!Worked the dough with my hands instead of rolling pin as it was too crumbly but then had no problems. Also only cooked for about 8 minutes to keep chewy middle-though our oven is not particularly reliable with temperatures...would use again definitely.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?