Gingerbread Man Cookies Recipe

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Gingerbread is so fun to make. When they come out and off the pan, the warm, gingery smell flows throughout the whole house. You can dip these treats in chocolate, or you can decorate all of them with natural colour icing.

Ingredients (  Makes 6 @ 4 x 10 cm +  10 @ 4.5 x 4.5 cm )

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  • 140 g Cake Flour
  • 30 g Brown Caster Sugar or Demerara Raw Cane Sugar
  • 30 g Canola Oil
  • 30 g Clover Honey
  • 10 g Molasses
  • 25 g Eggs
  • 1/8 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1 tbsp Orange Zest
  • Milk

Spice ( Mix the below and measure 1 tsp )

  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger

Decoration

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  • White Chocolate & Dark Chocolate
  • 30 g Icing Sugar + 1 & 1/2 tsp Lukewarm Water ( White )
  • 30 g Icing Sugar +  1/4 tsp Raspberry Juice + 1 & 1/2 tsp Lukewarm Water ( Red )
  • 30 g Icing Sugar + 1 tsp Matcha Powder + 2 tspLukewarm Water ( Green )

裝飾

  • 70% Black Chocolate 
  • Green & Black’s Organic White Chocolate    
  • White   30 g Icing Sugar  + 1 tsp Water
  • Pink    30 g Icing Sugar  + 1 & 1/2 tsp Water + 1/2 tsp Freeze-dried Raspberry Powder
  • Orange   30 g Icing Sugar  +1 & 1/2 tsp Water+ 1/2 tsp Carrot Powder
  • Yellow   30 g Icing Sugar  +1 & 1/2 tsp Water+ 1/2 tsp Pumpkin Powder 
  • Green   30 g Icing Sugar  +1 & 1/2 tsp Water + 1 tsp Matcha Powder
  • Purple   30 g Icing Sugar  +1 & 1/2 tsp Water + 1 tsp Purple Sweet Potato Powder

Instruction

1. In a large mixing bowl, combine brown sugar, oil, honey, molasses, orange zest, salt and spice, mix well and stand for 5 minutes.

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2. Add egg and blend with electronic egg beater for 2 minutes until the mixture become light brown in colour.

3.  Sift in plain flour and baking soda. Roll into a dough. Transfer to the table, tip the dough out, knead briefly until smooth. Don’t over knead.

4. Preheat the oven to 160°C

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5. Roll the dough to 6 mm thickness on a lightly floured surface. The dough may be sticky, so keep turn over when rolling over it. Try not to sprinkle too much flour.

6. Line baking try with parchment paper or baking sheet. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.

7. Slightly brush cookie surface with milk. Bake for 13 ~ 15 minutes depends on size of the cookie , or until lightly golden-brown. Remove to wire racks; cool completely. Decorate cooled cookies with icing or chocolate as desired. Store cookies in airtight container up to5 days.

For the Decoration

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1. Melt white and black chocolate in two separate bowls. Place over a pot of boiled hot water until the chocolate are melt and smooth.

2. Dip the head, hands and foot of the cooled cookies into the melted white chocolate, let it dry and follow by black chocolate.

3. Making the icing. Mix icing sugar, raspberry juice or matcha powder. Gradually added water until the icing is smooth. If it is too dry, add some more water. The consistency should be thick like paste. Use a piping bag with a small tip to draw whatever shape or pattern on the cookie.

34 thoughts on “Gingerbread Man Cookies Recipe

  • Wednesday December 18th, 2019 at 10:20 PM
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    今天用了肥丁老師方法做糖霜,大成功。
    我也是對生蛋有疑慮,也不想用蛋白粉,因為不常用。
    很幸運看到肥丁老師的分享。感恩

    Reply
  • Friday December 23rd, 2016 at 10:41 AM
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    Why didn’t you put molasses in in your instructions or video even though it was in the ingredients section? Also, when do you put it in? We added it in with honey.
    Our dough was pretty so we added quite a bit of flour… The ginger bread turned out perfect and yummy. Thank you for your beautiful recipe.

    Reply
    • Sunday December 25th, 2016 at 09:49 PM
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      sorry i have missed molasses in the English Version
      Yes, please put molasses together with honey
      Thank you for trying out this recipe ^^
      Enjoy ~

      Reply
  • Friday November 13th, 2015 at 08:52 PM
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    很漂亮的姜饼人

    Reply
  • Sunday December 28th, 2014 at 11:34 AM
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    請問我用水加糖霜做出來的糖飾是半透明的, 而且是摸一下就有點溶, 是否用蛋白霜就會白雪雪, 不易溶掉? 謝謝!

    Reply
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  • Thursday December 19th, 2013 at 01:42 AM
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    请问,姜粉用ground turmeric有不同吗?谢谢。

    Reply
    • Thursday December 19th, 2013 at 09:02 PM
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      宝贝的奶牛
      此姜不同彼薑啊 ~ 我們日常用的薑, 英文是 ginger, turmeric 是黃薑,是另一個品種,一般用來做咖喱香料

      Reply
  • Saturday December 14th, 2013 at 11:49 PM
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    看到上面有朋友曾經問過關於糖霜加入蛋白打起還是只用糖霜加水的問題…您提到兩者是不同的。其實在這方面我在網上做了很多資料搜集但都解決不了,您可以稍為解釋一下嗎?因為我問過烘焙店職員都說要用蛋白加糖霜才可唧在曲奇上作裝飾,我實在很困擾,不明白兩者的分別,望您能指點一下,謝謝喔!

    Reply
    • Sunday December 15th, 2013 at 11:34 PM
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      Hikouki
      不用困擾,肥丁以前也認為只有蛋白打起才能做蛋白霜裝飾,蛋白有彈性,做出來的糖霜黏性較強,不過始終有點抗拒使用生蛋,外國食譜多用蛋白粉來代替,我覺得蛋白粉有一定程度是化學東西,也不太想用。後來發現其實糖霜加水都可以做出差不多的效果,雖然比較難控制,但勝在夠簡單。烹飪世界博大精深,任何事情不會只有一種方法達成,多學習多吸收是好的,如何運用就要靠自己實踐和吸收經驗取捨了。

      Reply
      • Wednesday December 18th, 2013 at 11:46 PM
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        非常感謝你的回覆!!實在太詳細了…原來兩者都可以用作裝飾,不過對於我這些初學者相信用蛋白霜的成功率會大些吧…?你說得對,烹飪需要不斷嘗試和練習才會成功!我會試用你的健康做法做裝飾!
        今天跟你的薑餅食譜做了一盆小型印模的餅乾,想確定一下,我的餅乾夠厚,顏色亦夠,但卻較硬和很脆,這是正常的嗎?

        Reply
  • Wednesday December 4th, 2013 at 01:02 AM
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    you mean citysuper??

    Reply
  • Tuesday December 3rd, 2013 at 05:23 PM
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    我用的是新鮮樹梅, 急凍都可以 ( 所以買的時候不是買樹莓汁啊 ) 全部野 C 字頭超巿有齊

    Reply
  • Tuesday December 3rd, 2013 at 03:41 PM
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    黑糖蜜 & 苜蓿蜂蜜可以係邊度買到?

    Reply
  • Tuesday December 3rd, 2013 at 12:07 AM
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    混好麵團後,需要先放雪櫃冷藏一段時間嗎?
    還時可以立刻擀麵團?

    Reply
  • Sunday November 24th, 2013 at 06:26 PM
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    不加玉桂 丁香 肉豆蔻 可以嗎?
    因為份量太小 不好買..
    而且又不愛這味道!
    如果不加, 份量有變嗎?

    Reply
  • Friday November 1st, 2013 at 12:21 AM
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    請問樹梅汁在那裡買到? 如找不到, 可否用士多啤梨汁代替?

    Reply
    • Friday November 1st, 2013 at 10:11 AM
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      大百x 、C字頭的超巿有急凍樹梅,士多啤梨汁顏色太淺,效果不好

      Reply
  • Saturday December 22nd, 2012 at 01:22 AM
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    你好呀,今天跟著你的食譜試做了一次薑餅人,但遇到困難呀,希望你能教教我;P我跟著份量,用140g的面粉和糖漿mix 一齊,但我差不多要用上200g的面粉(因為十分濕潤)才能令粉團弄壓模的狀態,這是正常的嗎?另外,我沒有黑蜜糖,用了普通的蜜糖,結果餅弄出來色澤十份淺色,不像你弄的好看…我可用多些黃糖,減少蜜糖份量嗎?謝謝;)

    Reply
    • Saturday December 22nd, 2012 at 07:11 PM
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      我用蜜糖是很稠,接近固體的那種,如果你的蜂蜜是很稀很流質的,有需要時增加麵粉的份量是沒問題。黑糖蜜 molasses 和 蜜糖 ( 蜂蜜 ) 是完全不同種類的糖,黑糖蜜是精製砂糖時留下來的產品,如果你沒有,可用黑糖代替,顏色自會深一點。食譜中液體糖 ( 黑糖蜜、蜂蜜 ) 和固體糖的份量有一定的比例,分別起著維持濕度和脆度的平衡,液體糖有保濕的作用,兩者的重量和甜味是不成正比的,改比例即改變餅乾的質感,健議你按原食譜做一次,再自己調整合適的合味

      Reply
  • Tuesday December 11th, 2012 at 03:48 PM
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    原來要上下發熱. 我只開上面發熱, 餅不夠脆口呢~

    Reply
    • Tuesday December 11th, 2012 at 06:42 PM
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      路路餅要脆要達到一定的溫度,如果你拍開上發熱線容易烤焦,可在餅乾上再加一層烤盤

      Reply
  • Thursday December 22nd, 2011 at 09:50 PM
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    我用了妳的食譜造了一批薑餅人, 很成功啊!!! 十分感謝!
    朋友收到都很開心~

    Reply
    • Thursday December 22nd, 2011 at 10:48 PM
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      多謝支持呀,Wow !! 我今天又做了一批,明天送貨,嘻嘻

      Reply
  • Wednesday December 21st, 2011 at 12:41 AM
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    我家果部焗爐有以上面或下面發熱的選擇,如果我焗餅應該用上層定下層發熱?

    Reply
    • Wednesday December 21st, 2011 at 12:50 AM
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      我是上下發熱線齊開的,如果是小型焗爐,時間可以再縮短些

      Reply
  • Sunday December 18th, 2011 at 02:39 PM
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    嘩, 好多工夫先做好一片, 妳畫花畫得好靚呀, 很佩服, 讚讚讚!

    Reply
    • Sunday December 18th, 2011 at 10:55 PM
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      波比太太,多謝你的讚賞呢﹗(○^~^○) 畫花之前的他只是一個普通的薑餅人,畫花之後頓時人見人愛,變成一份小心思禮物,所以花些時間製作是值得的﹗

      Reply
  • Thursday December 15th, 2011 at 09:55 PM
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    終於等到了, 這個做法很健康, 謝謝你的食譜!

    Reply
    • Thursday December 15th, 2011 at 10:32 PM
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      不客氣,烘培愉快﹗ ♥ ^_<

      Reply

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