1/4 Photos of Gingerbread Boy Cookies
1 hr 12 mins
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.
My Private Note
Units: US | Metric
- 1892.72-2129.31 ml all-purpose flour
- 14.79 ml baking soda
- 7.39 ml allspice
- 4.92 ml nutmeg (fresh grated preferred)
- 4.92 ml cinnamon
- 2.46 ml clove
- 9.85 ml ground ginger
- 4.92 ml salt
- 236.59 ml dark brown sugar, packed
- 236.59 ml butter, softened
- 295.73 ml light molasses
- 3 eggs
- 236.59-473.18 ml raisins (optional for decorating)
- 1 recipe royal icing (or buttercream, optional for decorating)
- 1In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
- 2In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
- 3Add the sifted flour and spices. Stir well.
- 4Add 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.).
- 5Divide 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.
- 6Preheat oven to 350 degrees F.
- 7Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
- 8On 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.
- 9Re-roll any scraps to get as many cookies as you can.
- 10Repeat with the remaining dough.
- 11Bake, one sheet at a time, for 12-13 minutes.
- 12Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
- 13Decorate boys (or girls) with colored royal or buttercream icing, if desired.
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Nutritional Facts for Gingerbread Boy Cookies
Serving Size: 1 (2196 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2003.9
- Calories from Fat 474
- Total Fat 52.7 g
- Saturated Fat 30.9 g
- Cholesterol 261.5 mg
- Sodium 2044.1 mg
- Total Carbohydrate 354.6 g
- Dietary Fiber 8.9 g
- Sugars 134.3 g
- Protein 32.4 g
The following items or measurements are not included: