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Total time

30 minutes




  • 1½ cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • ¾ tbsp ground cinnamon
  • ½ tbsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • ½ tsp coarse salt
  • ½ cup softened butter
  • ½ cup dark brown sugar
  • ½ cup molasses
  • 1 large egg
  • 3 tbsp milk
  • flour, for dusting
  • ¼ cup powdered sugar and/or white icing


  1. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. In a large mixing bowl, whisk together flours, cinnamon, ginger, cloves, baking soda and salt until combined.

    In a separate bowl, use a hand mixer to beat together softened butter and brown sugar until fluffy. Beat in egg and molasses, milk.

    Pour wet ingredients into the bowl with dry ingredients and use a spatula to mix together until combined and a dough ball has formed.

    Dust a few tablespoons of flour on a large cutting board. Place dough on the cutting board and use a rolling pin to roll it out flat to about ¼ inch thickness.

    Use a gingerbread man cookie cutter and cut out about 24 cookies. Place them on the parchment paper, about ½ an inch apart.

    Bake 8-9 minutes, until set but soft. Let cookies cool, then dust with powdered sugar or decorate with white icing.

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