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Feeling merry and bright? We’ve got a classic cookie that’ll keep your holiday spirit alive. For centuries, warming spices have filled homes with coziness, and we hope this tradition never ends. After all, cinnamon, cloves and ginger are the defining spices of gingerbread—the holliest, jolliest cookie of them all! But during the bustling holiday season, there’s not always time to make this traditional cookie from scratch, but don’t fret. Betty’s gingerbread cookie mix will help you bake up these tried-and-true Christmas cutouts without all the fuss. This low-ingredient recipe lets you focus on the decorating, making it a perfect weekend project to enjoy with the littlest bakers in your life.

easy gingerbread man cookies

Easy Gingerbread Man Cookies are filled with the classic gingerbread spices but start with a cookie mix, so you can get to the decorating fun and eating more quickly!

If your cookie dough is sticky, it might be because the butter was partially melted, instead of softened. The best way to soften butter is to leave sticks (still in their wrappers but out of the box) on the counter for about 1/2 hour. Or you can microwave unwrapped sticks on very low (20%) about 1 minute, turning the sticks once, about halfway through. If your dough is still sticky to roll out, refrigerate it about 15 minutes or until firm.

Want to pipe your cookies but don’t have a piping bag? No worries. You can use a resealable plastic bag—just cut the corner of the bag and fill it with the frosting of your choice. For more details, check out our instructions for making a <a href="https://www.bettycrocker.com/how-to/how-to-decorate-christmas-cookies#01" target="_blank">homemade piping bag</a>.

Gingerbread freezes well. If you’re anticipating a hectic holiday season, bake a batch now, wrap them up and store in your freezer for up to two months.

Try a batch from scratch! Betty’s easy <a href="https://www.bettycrocker.com/recipes/gingerbread-men-recipe/92eccbd8-33d2-4f05-a09e-ea6722d67786">Gingerbread Men</a> is the perfect recipe for beginning bakers and seasoned experts alike.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

Dense, ginger-spiced basic gingerbread man cookies are one of the most iconic Christmas cookies, ever. The classic recipe has an amazingly long list of ingredients…which takes some time to mix. Our easy version starts with a cookie mix and just a few ingredients, so you can get to the fun of decorating and eating them sooner.Gingerbread Cookie Mix: A simple and quick way to create the base for these easy gingerbread cookies.Butter: Adds flavor, tenderness, and helps the cookies spread. Use softened, not melted butter.Egg: Helps to bind all the ingredients together.Other Ingredients You’ll Need: Water, vanilla frosting, red cinnamon decors.

Recipe Ingredients

These Easy Gingerbread Men Cookie treats come together amazingly fast!<h3>1. Mix the Ingredients</h3>With just a few ingredients, the dough for simple gingerbread cookies comes together effortlessly.&nbsp;<h3>2. Roll, Cut, and Bake</h3>The dough is rolled out and cut with cookie cutters, to form the cutest cookies ever.&nbsp;<h3>3. Decorate</h3>After they are baked, they are decorated with frosting and cinnamon candies.

How Do I Make Easy Gingerbread Cookies?

Easy Gingerbread Man Cookies can remain a delightful treat for days or even months by following the below instructions.<h3>Room Temperature</h3>Store the cookies in an airtight container. Use parchment paper or wax paper if you are layering to protect the decorations. Your cookies will stay fresh up to 4 days.<h3>Freezer</h3>Arrange the cookies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1 to 2 hours, or until the cookies are firm to the touch. Once the cookies are frozen solid, transfer them to an airtight container or a freezer-safe resealable plastic bag (squeeze out any excess air from the bag to prevent freezer burn). Store for up to 3 months.

How to Store Easy Gingerbread Man Cookies

If you are looking for frosting for your easy gingerbread cookies that will set up so that you can store the cookies or mail them, try our <a href="https://www.bettycrocker.com/products/dessert-decorating-products/icing/betty-crocker-white-decorating-cookie-icing">white decorating cookie icing</a> or <a href="https://www.bettycrocker.com/recipes/royal-icing/4524eb23-0e3c-4a3f-960d-1f7ca4b1c819">royal icing</a>. They both are great choices.

What are more ways I can decorate simple gingerbread cookies?

Yes! You can use any cookie cutters you wish! Stars or trees are a few of our favorites. Just know that if the shape of the cookie cutter has small, tight areas (like Santa’s boot on a Santa cutter), some of the dough might get stuck in the cookie cutters and the intricate shape might be lost as the cookies puff up during baking. Also note that different-sized cutters will change your cookie yield and may need adjustment to the bake time.

Can I cut my Easy Gingerbread Cookies with other cookie cutters?

easy-gingerbread-man-cookies

Easy Gingerbread Man Cookies

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If you’re looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that’s both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the “double dam” frosting border! Frosting is piped twice on the outside edge of the cake layer so there’s a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!

black forest layer cake

We tested this recipe with an electric stand mixer. An electric hand mixer may also be used, but for the frosting, start on low and gradually increase speed, ensuring the mixer’s motor can handle it; the beating time may take a little longer.

To make shaved chocolate for this recipe, we used a 62% cacao semisweet chocolate baking bar. Use a vegetable peeler to shave chocolate easily.

Soft butter is important in this recipe. To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second increments at 50% (Medium), turning the butter frequently so butter is softened but not melted.

Black Forest cakes typically have brandy in the cherry filling. Stir in 2 tablespoons brandy when adding the butter to the cherry filling, if desired.

If crumbs get in the frosting while frosting the cake, scrape off your icing spatula into a separate bowl so as not to get crumbs on the frosted cake.

A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting, and decorating is complete.

There are different types of buttercream: Simple or American (butter and powdered sugar), Decorator's (typically using shortening and powdered sugar), French (egg yolks, sugar syrup and butter), Italian (sugar syrup, egg whites and butter) and Swiss (egg whites and sugar heated, and lots of butter)!

Making Swiss buttercream is a process that takes some patience. Heat egg whites and sugar in a double boiler until it reaches 160°F. Put egg-sugar mixture in a mixer fitted with whisk attachment, and beat until cooled. Slowly add 1 1/2 cups butter piece by piece so butter is nearly emulsified into the mixture. Take your time doing this! It will look like soft white meringue until the butter takes hold and becomes frosting. (It will not have frosting texture until nearly the last piece of butter is added.)

There are two types of cherries—sweet and sour. Sour cherries, also called pie cherries, tart cherries or tart red cherries make wonderful pies. Sweet cherries are great for eating fresh, but not for pies. Maraschino cherries are preserved sweetened cherries and are perfect for this cake. We used frozen dark sweet cherries to avoid the process of pitting.

black-forest-layer-cake

Black Forest Layer Cake

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Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewer has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!

german chocolate layer cake

To evenly cut cake layers in half, use a rule to measure halfway up the side of the cake and mark that point with a toothpick. Continue measuring and marking all the way around the cake. Then using the toothpicks as your guide, cut through the cake using a long, thin serrated knife.

You can’t go wrong with this cake, but if you’re looking to make a cake completely from scratch, try our beloved <a href="https://www.bettycrocker.com/recipes/german-chocolate-cake/17f6f6d1-2a74-4626-a51a-dd1cd5fc22fd" target="_blank">German Chocolate Cake.</a>

Watch closely when warming frosting in the microwave. It does not need a lot of time before it starts to melt down into a looser texture for drizzling.

To separate eggs--crack eggs, one at a time and place each yolk and white in separate custard cups. Cover and refrigerate egg whites for another use.

german-chocolate-layer-cake

German Chocolate Layer Cake

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Step into a traditional German kitchen this holiday season with the warm, spicy aroma of freshly baked Pfeffernuesse. A beloved Christmas cookie, the name Pfeffernuesse (pronounced FEF-fer-new-seh) literally translates to "pepper nuts" in German. This unique name perfectly describes these treats: "pepper" refers to the pinch of black pepper and the wide array of warm spices like ginger and cinnamon that give the cookies their signature kick, while "nuts" alludes to their small, rounded, nut-like shape.This classic recipe uses molasses and buttermilk to create a wonderfully soft and chewy cookie, bursting with festive flavor. Dusted with powdered sugar, these bite-sized spice cookies are a delightful and distinctive addition to any holiday cookie platter, perfect for sharing with family and friends. Get ready to bake a batch of these authentic German delights.

german pfeffernuesse

Classic German Pfeffernuesse cookies with warm spices, molasses, and a hint of pepper. A festive “pepper nut” treat perfect for holiday cookie trays.

To add a little variety to your Pfeffernuesse, glaze the top of some of the cookies instead of dusting with powdered sugar. &nbsp;Mix 1/2 cup powdered sugar with 2 to 3 teaspoons milk and 1/4 teaspoon vanilla until smooth. Add more milk as needed to reach desired glaze consistency. Glaze can be doubled depending on number of Pfeffernuesse you wish to glaze.&nbsp;

Each component in this recipe plays a part in creating the final texture, flavor, and appearance of these traditional cookies.Sugar:&nbsp;Sugar is the primary source of sweetness.Buttermilk: It adds a subtle, pleasant tang that balances the deep sweetness of the molasses and sugar.Molasses: Molasses is a key ingredient for both flavor and texture. It provides the deep, robust, and slightly smoky sweetness characteristic of many traditional holiday baked goods. It also contributes the signature dark color of the cookies.All-Purpose Flour: Flour is the foundation and provides the primary structure of the cookies.The Spice Blend (Ground Ginger, Ground Cinnamon, Ground Cloves, Black Pepper): This combination is the heart and soul of Pfeffernuesse, giving the cookies their name ("pepper nuts").Anise Oil: Anise provides a distinct, licorice-like flavor that is very traditional in German holiday baking. Using oil instead of extract provides a more potent and pure flavor. It is listed as optional because its flavor is quite strong and specific, but for a truly authentic Pfeffernuesse, it is highly recommended.Powdered Sugar:&nbsp;The finishing touch. Its primary role is to coat the cooled cookies, providing a beautiful, snowy appearance that contrasts with the dark cookie.Other Ingredients You’ll Need: Butter, baking soda.

Here are quick and easy instructions for storing your German Pfeffernuesse cookies, along with how long they'll stay fresh.<h3>Room Temperature</h3>These cookies are best stored at room temperature in an airtight container. If you're stacking the cookies in the container, place a sheet of parchment paper or wax paper between the layers. This prevents them from sticking together. Properly stored, German Pfeffernuesse cookies will stay fresh for up to 2-3 weeks. The molasses in the recipe helps keep them soft and chewy for an extended period.

How to Store German Pfeffernuesse

german-pfeffernuesse

German Pfeffernuesse

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A simple almond-flavored dough becomes a fruit basket of sweet treats with this super-easy and super-delicious recipe!

marzipan cookies

Traditional marzipan is a mixture of almond paste, sugar and egg whites.  We’ve made things simpler by flavoring a stiff cookie dough with almond extract.

Did You Know...             

Use marzipan fruit to decorate cakes and other baked goods.  Place apricots and strawberries on top of chocolate-frosted cupcakes.  Or place oranges around the edge of a frosted orange or lemon chiffon cake.

Special Touch               

Make child’s play out of this fancy cookie!  Let the kids mold the cookies just as though they were playing with clay.  Later they can have a fancy fruit tea party!

marzipan-cookies

Marzipan Cookies

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Indulge in the timeless charm of Linzer Cookie Tarts, a traditional Austrian cookie reimagined for the modern baker. This recipe features a buttery, almond-scented cookie, a luscious raspberry jam filling, and a dusting of powdered sugar. Using Betty Crocker™ Sugar Cookie Mix as a base, you can create these beautiful and delicious cookies with ease. Perfect for holidays, special occasions, or simply a sweet treat!&nbsp;

linzer cookie tarts

Classic Linzer Cookie Tarts made simple! Buttery almond cookies, filled with raspberry jam and dusted with powdered sugar. A timeless treat for the holidays.

Instead of dusting the cookies with powdered sugar, try decorating the tops with a chocolate drizzle. Assemble cookies as instructed in the recipe but omit dusting with powdered sugar. In a small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until chips are melted and can be stirred smooth. Using the tip of fork or knife, drizzle chocolate in lines over the cookies or place chocolate in a small resealable plastic bag, cut off one corner, and drizzle chocolate over cookies. Let stand until chocolate is set, about 45 minutes.&nbsp;

To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.

How-To

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Did You Know?

These easy Linzer Cookies Tarts come together with just a few ingredients.Sugar Cookie Mix:&nbsp;It's the base for your dough, packed with sweetness and everything you need for that perfect cookie texture.Slivered Almonds:&nbsp;These add a cozy, nutty flavor and a delightful crunch. Toasting them brings out their warmth and chopping finely makes it easy to spread them throughout the dough.Butter or Margarine:&nbsp;Butter (or margarine) adds richness, flavor, and tenderness to the cookies. Melting it helps create a smooth dough that's easy to roll out.Almond Extract:&nbsp;This intensifies the almond flavor, complementing the slivered almonds and adding a distinct taste to the cookies.Egg:&nbsp;The egg binds the ingredients together, adds moisture, and contributes to the cookie's structure. It also enriches the flavor and helps create a tender texture.Seedless Raspberry Jam:&nbsp;The classic filling for Linzer cookies, raspberry jam provides a sweet and slightly tart flavor.&nbsp;Powdered Sugar:&nbsp;This adds a touch of extra sweetness and a beautiful, elegant finish, like a dusting of snow.

Here are the simplified steps for how to make these Linzer Cookie Tarts, with some tips for success. See the full recipe below for all the details.<h3>1. Make the Dough</h3>Combine sugar cookie mix, toasted almonds, melted butter, almond extract, and egg. Mix until a stiff dough forms.<h3>2. Roll and Cut the Cookies&nbsp;</h3>Divide the dough in half. Roll out each half to 1/4-inch thickness on a floured surface. If the dough becomes too soft and sticky, pop it back in the refrigerator for a few minutes to firm up. This will make it easier to roll and cut. Cut out cookies using a round or scalloped round cookie cutter. For half the cookies, cut out a small hole in the center with a small cookie cutter.&nbsp;<h3>3. Bake &amp; Cool the Cookies</h3>Place the cookies on a baking sheet lined with parchment paper. Bake until set, but not browned. Let the cookies cool completely on a wire rack.<h3>4. Assemble&nbsp;</h3>Spread raspberry jam on the bottom of each whole cookie. To dust the cutout tops, add powdered sugar to a fine mesh strainer, hold over the cookie tops, and gently tap the side. Carefully place the cookie tops on the jam covered bases to make a sandwich.

How to Make Linzer Cookie Tarts

Here's how to keep your Linzer Cookie Tarts fresh and delicious.Room TemperatureStore the cookies in an airtight container. If you're stacking the cookies, place a sheet of parchment paper or wax paper between the layers. Your cookies will keep up to 4 days.

How to Store Linzer Cookie Tarts

linzer-cookie-tarts

Linzer Cookie Tarts

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Just combine Betty Crocker™ Super Moist™ chocolate fudge cake batter, butter and cherry pie filling and then sit back and let the slow cooker do the baking!

slow cooker black forest cake

Change it up – try your favorite pie filling along with your favorite kind of cake mix.

Different slow cookers cook at different temperatures. Be sure to start checking your cake after 2 hours – it will be done at some time between 2 and 4 hours.

slow-cooker-black-forest-cake

Slow-Cooker Black Forest Cake

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Step into the heart of a classic German Christmas with our recipe for&nbsp;Springerle. More than just a cookie, Springerle are delicate, edible works of art, beloved for their intricate, embossed designs and their distinct, aromatic anise flavor.While traditional Springerle recipes can be complex, often requiring an overnight drying period, this accessible recipe provides a wonderful introduction to the craft. With just four simple ingredients, you can unlock a centuries-old baking tradition right in your own kitchen. Prepare to fill your home with the warm, nostalgic aroma of anise and create a batch of stunning&nbsp;embossed cookies&nbsp;that look as incredible as they taste. Perfect for holiday cookie exchanges, gifting, or adding a touch of old-world charm to your dessert table, this&nbsp;Springerle recipe&nbsp;is your guide to making edible heirlooms.

springerle

Create beautiful, embossed German Springerle cookies with this easy 4-ingredient recipe. A classic anise-flavored holiday treat for your cookie exchange.

If using a springerle rolling pin, roll half of the dough at at time to 1/4-inch thickness on a well-floured surface. Roll well-floured springerle rolling pin over dough to emboss with designs. Cut out cookies around designs. If using a wooden springerle mold, roll half of the dough at a time to 1/2-inch thickness on a well-floured surface. Press floured mold into dough; lift off and cut along design lines as needed. &nbsp;Using these methods will result in different cookie yields.

Chilling the springerle cookie stamp in the freezer for a few minutes before flouring and using can help prevent sticking.

Anise is one of the oldest cultivated spices and was enjoyed by the early Egyptians. It has a sweet mildly licorice taste and is used for flavoring candy, baked products, and seafood.

This easy Springerle cookie recipe has just four ingredients.Sugar: Sugar provides the primary sweetness to the cookies.Eggs: The eggs act as a leavening agent when beaten with sugar, incorporating air that helps the cookies rise. They also bind the ingredients together, provide moisture, add richness, and contribute to the overall structure and color of the cookie.All-Purpose Flour: Flour provides the main structure and body of the cookies and contributes to the texture and bulk of the dough.Anise:&nbsp;Anise is indispensable for the cookies' iconic, aromatic, and subtly licorice-like flavor. This distinctive essence defines these traditional German Christmas treats. Ground anise or anise oil can be used. Because if it's robust character, feel free to adjust the amount to perfectly suit your palate.

Here are the basic steps to make Springerle cookies, see full recipe details below.<h3>1. Prepare the Dough</h3>Beat the sugar and eggs together; stir in flour and anise until just combined. Cover and refrigerate for at least 1 hour for easier handling and to help the dough hold its shape and intricate designs.<h3>2. Form the Cookies</h3>Chill your springerle cookie stamp or rolling pin in the freezer for a few minutes&nbsp;before flouring to prevent sticking. Press the cookie stamp firmly into the dough or roll the floured springerle rolling pin over it to emboss the designs. Carefully lift off the stamp/pin and cut out the cookies along the design lines as needed. Place the formed cookies on parchment paper-lined cookie sheets.<h3>3. Bake and Cool</h3>Bake the cookies for&nbsp;12 to 15 minutes, or until they are set and just beginning to turn golden brown. Immediately remove the baked cookies from the cookie sheet&nbsp;to a wire rack to cool completely. This prevents them from continuing to cook on the hot sheet. &nbsp;

How to Make Springerle Cookies

To properly store your Springerle cookies and maintain their unique texture and flavor see the tips below.Don't be surprised if the anise flavor is quite strong right after baking. It's designed to mellow and integrate beautifully over a few days or weeks of storage. And remember, Springerle cookies are meant to be hard.<h3>"Curing" (Optional)</h3>Many traditional bakers prefer to let Springerle "cure" for a day or two&nbsp;before&nbsp;airtight storage. This involves leaving them uncovered or loosely covered at room temperature. This step allows the exterior to harden slightly and the anise flavor to mellow and deepen, which is often desired.<h3>Room Temperature</h3>Place the completely cooled cookies in an&nbsp;airtight container. You can layer them with parchment paper in between to prevent sticking and protect the embossed designs. They will keep for up to a month.<h3>Freezer</h3>Arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a&nbsp;freezer-safe airtight container or heavy-duty freezer bag. Store for up to 6 months.<h3>Thawing&nbsp;</h3>When ready to enjoy, thaw the cookies at room temperature in their sealed container.

How to Store Springerle Cookies

Springerle

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Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.

easy peach kuchen

Kuchen, from German kitchens, is a fruit- or cheese-filled cake often served for breakfast, but it’s equally good served as a dessert.  You can vary the Kuchen by using different flavors of yogurt each time you make it.

Baking for Today

Through the years, Washburn Crosby Company sponsored cooking schools in conjunction with women’s clubs and newspapers.  Their home economists also provided cooking advice to home economics teachers and 4-H club leaders.

easy-peach-kuchen

Easy Peach Kuchen

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Start with a pound cake mix, add a couple of indulgence ingredients, and you’ll end up with this to-die-for cake!

german chocolate torte

Sprinkle just-frosted cake with edible gold and silver glitter for a stunning presentation.

Freezing the cake makes it easier to slice into layers.  Another slicing tip:  Use a serrated knife for the cleanest cut.

Success                     

german-chocolate-torte

German Chocolate Torte

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Hey, good lookin’, love that kuchen!  How ‘bout cookin’ this peachy li’l dish with me?

sour cream peach coffee cake

Nectarines or frozen (thawed) peaches can be used instead of the fresh peaches.

Substitution                

You can lower the cholesterol by using fat-free (skim) milk, reduced-fat sour cream and margarine instead of butter.  Substitute 2 egg whites or 1/4 cup fat-free cholesterol-free egg product for the egg.

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German Dessert Recipes

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Easy Gingerbread Man Cookies

Black Forest Layer Cake

German Chocolate Layer Cake

German Pfeffernuesse

Marzipan Cookies

Linzer Cookie Tarts

Slow-Cooker Black Forest Cake

Springerle

Easy Peach Kuchen

German Chocolate Torte

Sour Cream-Peach Coffee Cake

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Bake Up Something Special

German Dessert Recipes

Easy Gingerbread Man Cookies

Black Forest Layer Cake

German Chocolate Layer Cake

German Pfeffernuesse

Marzipan Cookies

Linzer Cookie Tarts

Slow-Cooker Black Forest Cake

Springerle

Easy Peach Kuchen

German Chocolate Torte

Sour Cream-Peach Coffee Cake

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German Dessert Recipes

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Bake Up Something Special

German Dessert Recipes

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