Thick gingerbread men with clearly defined arms and legs, made from a cornstarch dough without chemical leaveners.
Broad limbs and an evenly thick sheet make these figures manageable during cutting and baking. Mix without beating excessive air into the butter. Support the whole figure when lifting, and let each tray cool enough to hold its shape before moving the cookies.
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No-Spread Gingerbread Men Recipe
Per tray: 10–14 minutes · About 3 trays of 12 shapes
Allow 91 minutes: 35 hands-on, 0 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measures
- Electric mixer, bowl and spatula
- Rolling pin with 3/8-inch guides
- Simple 3-inch cutters
- Two 13 × 18-inch baking sheets, parchment and cooling rack
- 3-inch gingerbread-person cutter
Ingredients
Cookie dough
Spice blend
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Instructions
Combine without aerating
- Heat oven to 375°F (190°C) conventional, or 340°F (170°C) fan. Line pans. Beat cool butter and brown sugar until smooth, not very fluffy. Mix in molasses, then eggs one at a time. Add cornstarch, spices and salt.
Add flour gradually
- Mix in flour on low until the dough gathers and releases the bowl. If sticky rather than cohesive, add flour 1 tablespoon at a time, only as needed, up to 1 extra cup (120 g). Extra flour is not included in nutrition.
Roll and cut
- Heat to 375°F (190°C) conventional, or 350°F fan. Roll dough 3/8 inch thick on parchment. Cut 3-inch gingerbread people and transfer without stretching arms or legs. Space 1 inch apart on lined pans. Keep the dough cool; if it becomes greasy, cool briefly before continuing.
Set the edges
- Bake one tray for 10–14 minutes; check at 10, especially with fan. Edges should be firm and centers slightly softer. Let baking sheets cool before refilling.
Move gently
- Rest on the pan 5 minutes, then transfer to a rack for about 15 minutes. Optional prepared icing belongs on fully cooled cookies.
Chef’s Science & Pro Tips
Avoid fluffy creaming
Blend butter and sugar until smooth; excessive aeration can soften the outline.
Keep arms supported
A wide spatula prevents stretching the cut-out as it moves to the pan.
Use an even thickness
A 3/8-inch sheet gives sturdy people; thinner arms cook faster than thicker bodies.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool completely and seal airtight in a cool, dry place. Keep soft cookies separate from crisp cookies. Let any icing dry before layering. |
| Refrigeration | Raw dough: up to 48 hours | Wrap tightly. Let dough soften just enough to roll. Plain baked cookies do not need refrigeration; follow storage instructions for any added icing. |
| Raw freezing | Up to 2 months at 0°F (−18°C) | Freeze wrapped flat dough discs airtight. Thaw overnight in the refrigerator, then follow the shaping and baking instructions. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | Freeze fully cooled, preferably undecorated cookies in an airtight container, separating layers with parchment. Thaw covered at room temperature. |
| Restoring | Just before serving | For a softer bite, microwave one plain cookie for 5 seconds and check; serve promptly. Do not heat decorated cookies. This will not reverse severe drying or overbaking. |
Notes
- This dough has no chemical leavener and uses cornstarch to help retain outlines. Cool ingredients, even thickness and supported transfer matter; no-spread is a shaping goal rather than a guarantee with every flour or oven. Optional icing is additional.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Why are there no baking soda or baking powder?
This formula is designed without chemical leaveners to help keep detailed cut-outs stable.
Must I chill overnight?
No scheduled chill is needed with cool dough. Chill briefly if your kitchen makes it greasy or difficult to lift.
How can I keep the arms sharp?
Cut cool dough, avoid stretching it and use a wide spatula for transfer.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
