Gingerbread cookies decorated with icing are a timeless classic for Christmas and New Year’s, especially in Italian and Italian-American homes.
This unique version uses a choux-style dough sweetened with honey and sugar, creating fragrant, sturdy cookies that hold their shape beautifully when decorated.
They’re perfect to make ahead of time, great for gifting, and they store well for weeks—just like Nonna’s holiday treats that lasted all season (if we didn’t eat them first!).
⏱️ Cooking Times & Servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: about 1 hour
Servings: 10 gingerbread men
🧾 Ingredients
2 ¼ cups all-purpose flour
1 tablespoon dark molasses
¾ cup granulated sugar
3 tablespoons honey
2 ½ tablespoons unsalted butter
1 large egg
¼ cup water
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Powdered sugar (for icing and decoration)
👩🍳 Instructions
- In a medium bowl, mix together the flour, ground ginger, and cinnamon. Set aside.
- In a saucepan, combine the sugar and water. Bring to a boil and let simmer for 3 minutes, forming a light syrup.
- Stir the dark molasses into the hot syrup, then remove from heat. Add the butter and honey and mix until fully melted and smooth.
- Gradually add the flour mixture to the warm syrup, stirring constantly.
- Knead quickly until smooth. Do not let the dough rest, even briefly, or lumps will form. Allow the dough to cool to room temperature.
- In a small bowl, whisk the egg with the baking soda and baking powder.
- Add the egg mixture to the cooled dough and mix thoroughly until smooth.
- Work immediately—do not let the dough sit too long or it will dry out.
- Lightly flour your work surface, shape the dough into a disk, and roll it out to just under ½ inch thick.
- Cut out gingerbread men using a cookie cutter.
- Transfer the cookies to a baking sheet lined with parchment paper. If the paper is not silicone-coated, lightly grease it.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes, until lightly golden.
- Remove from the oven and cool completely on a wire rack.
- Decorate with royal icing. Once the icing is fully dry, store cookies in airtight bags or containers for up to 1 month.
💡 Tips & Tricks
This dough firms up quickly—roll and cut without delay.
Let cookies rest overnight before serving for deeper spice flavor.
For homemade royal icing, mix powdered sugar with egg whites (or meringue powder) and a few drops of lemon juice.
Perfect for gifting or hanging as edible ornaments 🎄
🧮 Nutritional Facts (per cookie, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 4 g |
| Sugar | 18 g |
GINGERBREAD MEN COOKIES (OMINI PAN DI ZENZERO)
Notes
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon dark molasses
- ¾ cup granulated sugar
- 3 tablespoons honey
- 2 ½ tablespoons unsalted butter
- 1 large egg
- ¼ cup water
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Powdered sugar (for icing and decoration)
👩🍳 Instructions
- In a medium bowl, combine the flour, ground ginger, and cinnamon. Set aside.
- In a saucepan, combine the sugar and water. Bring to a boil and simmer for 3 minutes, creating a light syrup.
- Remove from heat and stir in the butter, honey, and dark molasses until fully melted and smooth.
- Gradually add the flour mixture to the warm syrup, stirring constantly until a dough forms.
- Knead quickly until smooth. Do not let the dough rest, or lumps may form. Let the dough cool to room temperature.
- In a small bowl, whisk together the egg, baking soda, and baking powder.
- Add the egg mixture to the cooled dough and mix thoroughly until smooth.
- Work immediately—do not allow the dough to sit too long, as it will dry out.
- Lightly flour a work surface. Shape the dough into a disk and roll it out to just under ½ inch thick.
- Cut out gingerbread men using a cookie cutter.
- Transfer the cookies to a baking sheet lined with parchment paper. If the parchment is not silicone-coated, lightly grease it.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes, or until lightly golden.
- Remove from the oven and cool completely on a wire rack.
- Decorate with royal icing. Once the icing is fully dry, store cookies in airtight containers or bags for up to 1 month.
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