Gingerbread Boy Cookies

Recipe by Tinkerbell
READY IN: 1hr 12mins
YIELD: 4-5 dozen




  • In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
  • In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
  • Add the sifted flour and spices. Stir well.
  • 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.).
  • 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.
  • Preheat oven to 350 degrees F.
  • Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
  • 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.
  • Re-roll any scraps to get as many cookies as you can.
  • Repeat with the remaining dough.
  • Bake, one sheet at a time, for 12-13 minutes.
  • Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
  • Decorate boys (or girls) with colored royal or buttercream icing, if desired.