Cooking, Baking & Cocktail Shaking

Glazed Gingerbread Men

These warm, spicy Glazed Gingerbread Men are fun to make and eat! They’re a delicious treat for all ages and bake up crisp with all the warm spices of winter. The sweet glaze and festive sprinkles make these cookies extra special.

Glazed Gingerbread Men: These warm, spicy cookies are easy to make and eat! They get dipped in a sweet, creamy glaze and topped with festive sprinkles.

‘Tis the season for all things cookies! Last year I made a double batch of roll-out gingerbread cookies that I dipped in glaze and topped with festive sprinkles to celebrate the holidays. They ended up being everyone’s favorite cookie, and the tin quickly disappeared.

I’ve always been a fan of gingerbread men, but I find the decorating process tedious and time-consuming. Sure, they look dapper with their cute little smiles, trio of buttons, and ruffled icing cuffs. But one fact remains: I’m just too lazy.

Glazed Gingerbread Men: These warm, spicy cookies are easy to make and eat! They get dipped in a sweet, creamy glaze and topped with festive sprinkles.

In an effort to make life easier and less stressful during the holidays, I whipped up a creamy glaze instead. Rather than filling a piping bag and making extra dishes, I dipped each gingerbread peep into the sweet, creamy glaze before topping them with colorful sprinkles.

The great thing about the dough is that it comes together easily. After a short rest in the refrigerator, the dough rolls out with little effort and the cookies hold their shape when they bake.

Glazed Gingerbread Men: These warm, spicy cookies are easy to make and eat! They get dipped in a sweet, creamy glaze and topped with festive sprinkles.

These cute little cookies are everything I love about gingerbread. They’ll quickly disappear at your next gathering.

Gingerbread Peeps

These warm, spicy gingerbread cookies are crisp on the outside with a soft center. They get dipped in a sweet glaze and topped with festive sprinkles.

Yield: 25-30 cookies

Total Time: 35 minutes

Prep Time: 30 minutes

Cook Time: 12-15 minutes



  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg, at room-temperature
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sprinkles for topping


  • 1 and 1/2 cups powdered sugar, sifted
  • 2 and 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract



  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until combined. With the mixer on low speed, slowly add the molasses. Continue to mix until combined. Scrape down the sides of the bowl as needed. Beat in the egg and vanilla extract until combined. 
  2. In a bowl, whisk together flour, ginger, cinnamon, allspice, cloves, baking soda, and salt. 
  3. With the mixer on low speed, slowly add the flour mixture until combined. The dough will thick and sticky. Transfer the dough to a large piece of plastic wrap. Tightly wrap the dough and pat down to create a disc. Place the dough in the refrigerator for at least 4 hours or overnight (do not skip this step). The dough can be made 3 days in advance. 
  4. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment or silicone baking mats. 
  5. Unwrap the disc and cut it in half. Lightly flour your work surface. Roll out one half of the disc, flouring the surface as needed, until the dough is a 1/4-inch thick. Cut into shapes. Place the cookies on the prepared baking sheet, spacing the shapes 1-inch apart. Re-roll until all the dough is shaped. Repeat with the remaining half of dough.  
  6. Bake for 9-10 minutes, rotating the pan halfway through. Allow the cookies to cool on the pan for 5 minutes. Transfer to a cooling rack to cool completely. 
  7. Dip the cooled cookies into the bowl of glaze, allowing the excess glaze to drip off before placing the cookies back on the cooling rack. Top with sprinkles. Allow the glaze to set and harden before storing in an airtight container. Cookies will stay fresh for up to 5 days. 


  1. Add powdered sugar to a small bowl. Whisk in vanilla extract and milk until smooth. Set aside.  


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5 Responses to “Glazed Gingerbread Men”

  1. #
    taylor @ Food Faith Fitness — December 9, 2015 at 8:25 am

    You are right, it is definitely tedious work when it comes to making gingerbread men come alive! I think these are just as cute though and festive! With less the hassle and stress of the others. You might need to double up your batch again this year, or triple it! Sounds like these are THE PARTY FAVORITE! :) 


  2. #
    Ashley — December 9, 2015 at 6:02 pm

    Ahhh these little gingerbread men are just so darn cute! I love that you used a glaze – I don’t have patience these days to really decorate decorate cookies!


  3. #
    Laura @ Fork Knife Swoon — December 9, 2015 at 9:27 pm

    I read the title the first time and honestly thought you were making gingerbread flavored Peeps, like from Easter. So glad it’s these adorable gingerbread cookies instead! Love that you skipped all the hassle of meticulously piping/filling with royal icing. That glaze and some sprinkles sounds just perfect to me!


  4. #
    Kayle (The Cooking Actress) — December 9, 2015 at 10:05 pm

    what cute lil gingy men!!!! They look delish!


  5. #
    Ashlyn ~ Dollop of Yum — December 13, 2015 at 6:35 pm

    Jennie, these gingerbread men look absolutely delicious and festive! Such a great holiday recipe!


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