Gingerbread Boy Cookies

READY IN: 1hr 12mins
Recipe by Tinkerbell

I've been making this recipe for at least 20 years now. I never noted where the recipe came from, but it would have been a magazine or one of my mother or grandmother's old cookbooks. I'm guessing on how many "normal" sized gingerbread men this will make, as I've only ever had a gigantic 9 or 10 inch tall cutter. Generally, I'll make a batch and then put one giant gingerbread boy on each cookie platter I'll be delivering to friends or family. :) The prep time includes refrigerating the dough before rolling out. Update: I've added a bit more spice than the original recipe, thanks to Diana's review. I posted the recipe for her to try and I appreciate her feedback on it. I also used whole cloves, allspice and nutmeg that I ground myself with a mortar and pestle or grated on a zester (nutmeg). I think the fresh ground flavors really made a nice touch.

Top Review by cooknwoman

i made a full recipe but was disappointed first because the dough was kind of dry and when we baked them they were like bricks! I ran about 1/4 cup shy on molasses so I used some dark corn syrup-maybe that changed the structure of the dough but I wouldn't think it would!?<br/><br/>also, I'm used to eating gingerbread boys just as they are with a cup o tea and enjoy the usual sweetness and a mouthful of flavor from the spices that gingerbread is known for -so if you enjoy full gingerbread flavor and a nicely sweet cookie without frosting then this is not the recipe for you!<br/>I wish I would have experimented with 1/3 the recipe until I was sure that it was the one for me because it makes a LOT of dough! :-(

Ingredients Nutrition


  1. In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
  2. In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
  3. Add the sifted flour and spices. Stir well.
  4. Add the rest of the flour (unsifted is fine), a cup at a time, until the dough is firm, but not dry. (You may not need all of the flour, you may need a little more.).
  5. Divide dough into quarters, roll into a ball & pat into a thick disc shape. Wrap each disc in plastic wrap and refrigerate until easy to handle (about 30 minutes to an hour) or until you're ready to roll it out.
  6. Preheat oven to 350 degrees F.
  7. Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
  8. On a lightly floured surface, roll out one disc at a time to a 1/2 inch thickness. Cut with gingerbread boy cookie cutter, getting as many cut as possible. Transfer cookies to prepared cookie sheets, gently press raisins in for eyes and buttons, if desired.
  9. Re-roll any scraps to get as many cookies as you can.
  10. Repeat with the remaining dough.
  11. Bake, one sheet at a time, for 12-13 minutes.
  12. Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
  13. Decorate boys (or girls) with colored royal or buttercream icing, if desired.

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