Gingerbread Men

Cover recipe

Cover recipe- Family Circle,   Gingerbread Men: Nov. 2009

Seems like I try a new gingerbread man recipe when the holidays roll around every year.  It’s not at all that I’m unhappy with the recipes I’ve baked in the past, it’s more about wishing to find a cookie that is perhaps a new and unique version.  Family Circle‘s recipe for Gingerbread Men is one that falls into the realm of easy-to-make and easy-to-work-with.  There isn’t anything out of the ordinary about this one, but sometimes people are looking for more of a classic recipe than anything else.    While the gingerbread itself is most always a delicious, gingery treat, the decor added to it is the more appealing part of this type of cookie.

Read my notes below to see what I thought of this recipe…

Gingerbread Men

Print Print Recipe

Gingerbread Men

Yield: 2 1/2 dozen assorted sized cookies

Prep Time: 30 min + chill time and decorating time

Cook Time: 13 min


2 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup (packed) dark brown sugar
1 large egg
1/2 cup original molasses
royal icing
red hot cinnamon candies


1.  In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt.  Set aside.
2.  In a large bowl, beat butter and sugar until smooth.  Beat in egg, then molasses.  Stir flour mixture into butter mixture.  Divide dough into 2 halves.  Wrap; chill 2 hours.
3.  Heat oven to 350 degrees F.  On a well-floured surface, roll half of dough to 1/8-inch thickness.  Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets.  Reroll scraps; cut.  Repeat with the rest of the dough.
4.  Bake at 350 degrees F. for 13 minutes.  Transfer cookies to racks to cool.  Decorate with Royal Icing and cinnamon candies.


*I made three different sizes of "men," ending up with 8 large, 23 medium-sized, and 14 mini gingerbread men.
*For the royal icing, I used my go-to recipe:  Martha Stewart's Royal Icing.
*If you wish to decorate the men as pictured, you've got to have a bit of a steady hand.  Scoop the icing into a pastry bag (or zip bag) and use a small round tip.  Pipe carefully, all the way around the edges.  Pipe three little smudges in the middle & drop the cinnamon candies on top. 
*Let these sit at room temperature until the icing has hardened (overnight is good).
*These freeze just fine- layer them between sheets of waxed paper and store in airtight container.

Source:  Family Circle, November 29, 2009

The results:

These turned out to be a good basic gingerbread cookie recipe. The dough was easy to mix, roll, cut and re-roll. As far as the decor, my 8 year old enjoyed being the “button-fastener” for me.  Little hands can drop those little candies onto the cookies much easier than large ones!

Did this recipe deserve the cover spotlight?

Yes.  It’s a festive holiday cookie for sure, easy to make, and perfectly “Family” friendly for this family magazine.  Simply decorated, I thought they looked cute on my cookie platter.  They happened to be delicious too.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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10 Responses to “Carolina Pulled Pork Sandwiches”

  1. 1

    Gretchen Noelle — April 25, 2012 @ 8:34 am

    This definitely sounds tasty. Glad to see you are doing these again, always thought it was a great idea!

  2. 2

    Margie — April 25, 2012 @ 10:29 am

    I have seen several similar recipes and this convinces me that I need to try it! Thanks.

  3. 3

    Ann — April 25, 2012 @ 11:29 pm

    Carolina pulled pork is the best reason for going to North Carolina! Been there a few times and fell in love with the pulled pork and slaw. It’s not a thick sauce like Texas and Kansas City styles. Very thin, vinegary, and delicious. It’s just their style. Hope you can go someday.

    • Lori Lange replied: — April 26th, 2012 @ 11:58 am

      Ann- it’s good to know that the sauce is supposed to be thin! In the actual photo on the cover of the magazine- the sauce is quite thick. Guess they did that for the camera…

  4. 4

    Maria — April 26, 2012 @ 7:38 am

    I know Josh would love these!

  5. 5

    Lela — April 27, 2012 @ 2:47 pm

    What a clever idea! No one else that I have run across has this idea. I love your site.

  6. 6

    grace — April 27, 2012 @ 4:55 pm

    the juicy pork, the sloppy slaw. this is one of my favorite sandwiches of all.

  7. 7

    Mrs. L — April 30, 2012 @ 4:53 pm

    I tend to buy Family Circle and Womans Day magazines when there is a tasty looking dish on the cover :)

  8. 8

    Renayr — August 27, 2013 @ 3:06 pm

    Came across your post on pinterest. Had to comment about the sauce… I am from Virginia Beach (about 15 minutes from the Carolina border) so this is the style of bbq I grew up on. I now live about an hour and a half from Kansas City, and it’s obviously tremendously different. As for Carolina sauce, it is supposed to be super thin and vinegar-y. The meat soaks it up while cooking to get the flavor throughout. I’m going to try this recipe and compare it to our family favorite recipe. It sounds pretty right on the money!

  9. 9

    denbie — December 29, 2013 @ 11:36 am

    I add root beer also taste great and baby rays bbq sauce o so good

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