Gingerbread people on a wire cooling tray

Gingerbread people

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(29 ratings)

Prep: 45 mins Cook: 12 mins - 15 mins Plus chilling, cooling and at least 1 hr drying


Serves 15 - 20

Make decorating these adorable gingerbread people even easier (and less messy!) with tubes of shop-bought icing and sweets. Get the kids involved too

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (20)

  • kcal154
  • fat5g
  • saturates3g
  • carbs26g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.3g
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  • 175g dark muscovado sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 350g plain flour, plus extra for dusting
  • 1 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 tbsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cinnamon



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

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To decorate

  • ready-made writing icing
  • chocolate buttons or small sweets (optional)


  1. Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.

  2. Tip the flour, bicarbonate of soda and spices into a large bowl.  Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.

  3. Remove the dough from the fridge, leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.

  4. Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up.

  5. Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.

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Comments, questions and tips

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7th May, 2020
Overly complicated recipe. I had to add a lot of water to get the mixture to the right consistency. Also needs a lot more ginger, flavour was very mild.
Sophie Tooke's picture
Sophie Tooke
27th Dec, 2019
Nice flavour and the dough definitely kept its shape for me when baked! I found a 12min bake was a bit too much for me though, with the biscuits being crunchy rather than chewy. Might be worth aiming for an 8 - 10 mins bake if you like a softer cookie texture
Harve3y W's picture
Harve3y W
14th Dec, 2018
disappointing that this is even a thing if sexism has got to the point where you have to change the name of gingerbread men for equal rights then its a joke whats next make just one gender
David Reaney's picture
David Reaney
9th Dec, 2018
I think an egg was missed from this recipe!!
Bakingathome000's picture
29th Apr, 2020
I don’t know if you saw but there was an egg in here :)
Elaine Fallais's picture
Elaine Fallais
30th Nov, 2018
I have made my first batch with half the dough - are you able to freeze the dough for another day ?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. Yes, you can.
17th Dec, 2017
The sugar makes these rather dark and the muscovado flavour dominates. I'd recommend mixing half of the dark sugar with a lighter one and using more ginger or adding some stem ginger to the mix
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