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1/2 cup butter, softened


1/2 teaspoon salt

3/4 cup packed dark brown sugar


2 teaspoons ground ginger

1/3 cup molasses


1/2 teaspoon ground cinnamon

1 large egg, room temperature


1/2 teaspoon ground nutmeg


2 tablespoons water


1/2 teaspoon ground allspice


2-2/3 cups all-purpose flour 


1 teaspoon baking soda

Frosting of choice



Cream butter and brown sugar until light and fluffy. Beat in molasses, egg, and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture.


Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.


Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. 

Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.

Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

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