Prep 20 mins
Cook 3 hrs
I have made these since I was in high school (a long time ago). I found the recipe in a magazine, maybe Better Homes and Gardens, and tried them. They were so good. They still are. My family loves Gingerbread Men. If you don't roll these too thin and if you don't overbake them, they will be soft and wonderful. They have good flavor. One hint on the cutter--choose one that has sort of fat arms and legs and not one with spindly extremities because they will get crispy before the body is done. I like soft "gingies". Another cutter that I use is a teddy bear. Then I call them "Ginger Bears".
- 1 cup shortening
- 1 cup sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon clove
- Cream shortening and sugar till light and fluffy.
- Stir in egg, molasses and vinegar; beat well.
- Add dry ingredients.
- Chill thoroughly; about 3 hours.
- On lightly floured surface, roll to 1/4" thick (no thinner) and cut with cutter.
- Place on lightly greased sheet.
- Add raisins or currants for eyes,nose, and buttons.
- Bake 375 degrees for 8-10 minutes, depending on size of the men.
- Cool and remove.
- NOTE: If you use a small to medium cutter, you will get a lot of little guys; but if the cutter is large it will be about 1 1/2 dozen (approximately)--I like to use the small to medium because you get more to give away at Christmas.
Nice and soft -- we used butterscotch chips for buttons. I liked them even better the next day.
These turned out SO cute...and more importantly they tasted great. I ended up refrigerating the dough overnight because of time constraints and was a little worried that it would be too dry and hard, but after a few minutes out of the fridge it rolled out well. Thanks
Delicious! Keep forever too--if you don't gobble them all up. Just the right texture and crispness level. Thanks for posting!