Make, Bake, and Decorate Gingerbread Man Cookies. Do It Yourself with a Ginger's Breadboys Cookie Kit.

Bake about 3 dozen large (5-inch) gingerbread man cookies for the holidays from Ginger's Breadboys gingerbread cookie kits! That's the best value for a gingerbread cookie mix!

Helpful hint:

• For the best gingerbread dough, have all your ingredients at room temperature.
• When baking gluten-free, dust surfaces and spatula with powdered sugar - rather than the usual flour - to keep dough from sticking!

Next . . . Baking the Gingerbread Cookies 

As included in the Ginger's Breadboys gingerbread cookie kit, here is the recipe and instruction card for download.

Update: 8/10/2019 - We test baked a batch of gingerbread cookies with butter and they turned out awesome. You will need to adjust the liquid in the recipe when using butter as butter is 20% liquid. Use two sticks of salted butter (1 cup) and only 3/4 cup of unsulphured molasses instead of a cup. Adjust the vinegar to 5 teaspoons of apple cider vinegar instead of 2 tablespoons. That should do it! Enjoy!

Gingerbread recipe for Classic Gingerbread Cookies:

Have all ingredients at room temperature. Cream 1 cup shortening and 1 cup granulated sugar. Add 1 large egg. Blend in 1 cup unsulphured molasses. Add 2 tablespoons apple cider vinegar. Slowly add Ginger's Breadboys gingerbread cookie mix. Switch to mixer’s dough hook if you have one (optional). Blend only until flour mixture is incorporated.

Empty dough onto wax paper sheet and knead lightly to form a block. Wrap in wax paper and place in gallon-size plastic food storage bag. Chill for 3 hours—or overnight—in refrigerator.

Preheat oven to 375°. Line baking pan with parchment paper. Flour a cool surface—not wood—and rolling pin. Countertops or marble pastry board works well. Roll baseball-size amount of dough to ⅛ inch thick. (If dough sticks to rolling pin, lightly flour and place wax paper over dough to roll out.) Cut with 5‑inch Cut with 5‑inch gingerbread man cookie cutter. Remove excess dough from around cutouts. Move cookies to pan on floured spatula. Leave at least ½ inch between cookies. For eyes, nose, and 3 buttons, press cinnamon imperials into cookies before baking (optional).

Bake 8–9 minutes until cookies are light brown and pillowy. (Bake time estimate is for large 5-inch cookie. Bake less if using smaller cookie cutter.) Ovens vary—if cinnamon imperials burst when baking, oven is too hot, or bake time is too long. Remove from oven and allow to cool on pan ~10 minutes. Refrigerate or store in cool area until ready to decorate. Decorate when completely cool with royal icing. Makes about 3 dozen large (5‑inch) gingerbread cookies.

These video slideshows are available for guidance
to show you how to make gingerbread man cookies
from the Ginger's Breadboys gingerbread cookie kit.