• 2 cups flour
  • ½ tsp baking soda
  • 1 Tbsp Gregg's Ground Ginger
  • 1 tsp Gregg's Ground Cinnamon
  • 1 cup soft brown sugar, firmly packed
  • 150g butter
  • 1 egg
  • 1 cup icing sugar
  1. Preheat the oven to 180°C (fan assisted). Line 2 baking trays with baking paper.
  2. Sift the flour, baking soda, Gregg's Ground Ginger and Ground Cinnamon together into a food processor or mixing bowl. Add the soft brown sugar.
  3. Add the butter and pulse in food processor or rub with your fingertips until the mixture resembles fine crumbs. Add the egg and pulse or stir to mix. If the dough is too sticky, add a little more flour to the mix. Work the dough into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  4. Roll out the dough on a lightly floured surface or between 2 sheets of baking paper until 5mm thick. Using cookie cutters, cut shapes and place on the baking trays. Form the leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
  5. Bake the gingerbread for 8–10 minutes or until cooked and golden. Remove from the oven and cool on a wire rack.
  6. Make the icing by sifting icing sugar into a bowl. Mix in 3–4 tsp hot water to make a piping consistency. Using a small piping nozzle, fill a small piping bag with icing and decorate biscuits.

Top Tips

  • To make this gluten free: use 1¾ cups gluten free flour and ½ tsp xantham gum. Sift both ingredients in a bowl or food processor with Gregg’s Ground Ginger or Ground Cinnamon, as per step 2.

Switch it up

  • Use Christmas cookie cutters to make Christmas-themed cookies.
  • Turn your gingerbread cutter upside down to make reindeer cookies.

Made With

Rate and Review

29 Ratings

Reviews (29)

nicola's Review | Rating

Great easy recipe to follow, will make again.

Ben's Review | Rating

Very Satisfiing

Jenny's Review | Rating

Great for Nana's + Pop's or Grandma's and Grandad's to have ready for when grandchildren pop into to see them. Jenny G.

Sharyn's Review | Rating

Very tasty gingerbread

Jacqui's Review | Rating

This is a great recipe!!!!

Anne-marie's Review | Rating

very good they were so tasty.

Rebecca's Review | Rating

Very good easy to follow recipe, my husband just loved these, my daughter and I didn't even get a look in!

Krissie's Review | Rating

Very easy to make. Using a small gingerman cutter (size of small childs hand)I made 34!

Lucas's Review | Rating

Great.

Chelsea Stevens's Review | Rating

Great as Christmas Treats.

Krishna Boyd's Review | Rating

Man i made these and found it was easy to follow as well as to make. My boys loved icing them and putting the lollies on to make it their own. Two thumbs up to this recipe i recommend it to any one that wants to entertain kids and spend guilty time with them. 5 Stars from me and my kids...

Sharon Mansfield's Review | Rating

We made gingerbread men in our ESOL class at school. They were so super delicious that we ate them in one day! Our mums and dads and brothers and sisters said they were yummy. Amina, Sang Jun, Isaac and Katrina.

Georgie Marshall's Review | Rating

great easy to make

megan Crawford's Rating
Marcella Bates's Review | Rating

I did't have Ground Ginger at home so I took it out and instead put in about 1 TBSP of Mixed Spice and about a Tsp of cinnamon. They were fantastic, Hubby wants me to make more.

charmaine jones's Review | Rating

wow east\y to make and lots of fun

Katrina Lay's Review | Rating

Sooo easy to make and daughter loved cutting out and icing them, and i thought i hated gingerbread men but these were yummy :)

Dunc W's Review | Rating

Recipe seems great so far, though I'm not sure why you had me pre-heat my oven when the dough still had 30 mins to sit in the fridge. I reckon point 1. Can be made point 3.5.

Jenny Murray's Review | Rating

This is my favourite gingerbread man recipe. Not too spicy, just right. My 2 young nieces make this recipe at Christmastime and it's delicious. They're best when they're crisp, so don't undercook or they are inclined to be a little soft. They keep well for days.

Hannah and Pip's Review | Rating

I made these for the first time today, and they turned out amazing. This recipe is really easy to make, and is definitely the best gingerbread men recipe that I have come upon! :-)

Georgie's Review | Rating

You missed a step. What are we rubbing the butter into? Lmao. I think there's the step about the dry ingredients that you're missing, other than that it's a good recipe.

Reply from The Food in a Minute team

Thanks for picking that up Georgie! The steps should now be in order. Enjoy!

Rowan's Review | Rating

I used Edmonds Premium Quality High Grade Flour, Ceres Organic Coconut Oil instead of butter, TradeAid FairTrade Organic Cane Sugar, Greegs Ground Ginger and Northland Naturals Free Range Organic Duck Eggs.

Louisa's Review | Rating

Easy to follow Just made first batch! yummy! On to the second batch :D

demarius's Review | Rating

awesome

Clare's Review | Rating

Best gingerbread cookies ever. I added more ginger as we like them extra spicy and they were great

Rigmor Ake's Review | Rating

This is the go to recipe for my 5yr old and I. Super delicious and easy peasy to make. Add extra ginger for more zing!

Kristi's Review | Rating

Yummy delicious very easy to follow will make it again

Ruby's Review | Rating

I follow the instructions very closely and use all the listed ingredients, but my gingerbread men blow and and go huge when baking EVERY time. Is it the oven settings that could affect this? What am I doing wrong?

Reply from Food in a Minute Team

Hi Ruby,

Thank you for your query. Make sure that the cookie dough is not too sticky - you should be able to roll it out without it sticking to the baking paper or rolling pin. If necessary add a little extra flour. This will stop the gingerbread men from spreading out.

Thanks,

The Food in a Minute team

Becks's Review | Rating

Great tasting, however I found the mixture too moist. I couldn't seem to roll it without loosing a ton on the floured baking paper. Ended up making another batch, but adding a lot more flour when rolling, which did the trick. I left the baking paper out. That didn't seem to work at all

Reply from The Food in a Minute Team

Hi Becks,

Thanks for your feedback!

For this recipe, it is important to refrigerate the dough for 30 mins before rolling. This helps prevent the dough from getting too sticky. However if all of the above is done they should be perfect. If you're still having trouble, perhaps leaving the dough in the fridge a bit longer and using a floured surface could help.

Regards,
The Food in a Minute Team