Gingerbread Men Cookies

Serves: 36 Cooking Time: 10 mins Total time: 4hrs 30 minutes


Gingerbread men cookies are a holiday favourite and for good reason. The strong taste of ginger with hints of cinnamon and nutmeg can surely brighten anyone’s day.

You will notice we have used nutmeg in a number of recipes thus far. It has a number of benefits including:

  • was a staple in ancient Chinese medicine to aid in inflammation and abdominal pain.
  • has antibacterial properties and is a common ingredient found in toothpaste – aids in bad breath, gum diseases and toothaches
  • it can be used as a tonic to stimulate the brain, detox the kidney and liver



  • 4 cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. fresh ginger (or ginger powder)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup molasses
  • 1 cup sugar
  • 2 1/2 cup milk (you could substitute almond milk here)
  • 1 cup butter or coconut oil, melted


  • 2 cup pitted dates (soaked in warm water to soften if they are hard)
  • 1/2 cup raw cacao powder
  • 1/2 tsp. sea salt
  • 1 cup milk (or almond milk)
  • 2 tbsp. of peanut butter or almond butter


  1. Mix flour, ginger, cinnamon, baking soda, baking powder, nutmeg in large bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add molasses and mix well. Gradually beat in flour mixture on low speed until well mixed.
  4. Remove from bowl and roll dough into a ball.
  5. Wrap in plastic wrap. Refrigerate 4 hours.
  6. Preheat oven to 350 degrees.
  7. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with cookie cutter. Place 1 inch apart on baking sheets.
  8. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
  9. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Method for decorating with Frosting:

  1. Add dates, cacao powder and salt to your blender.
  2. Blend until small bits remain, then slowly add your milk with blender running.
  3. Add your peanut/almond butter and blend until you have thick and smooth frosting.

**If the frosting is too thin, add more peanut/almond butter. If it is too thick, add more milk.**

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