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Gingerbread Boy Cookies

Mom always used the same round-headed cookie cutter to make her "boys." They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor. —Donna Sasser Hinds, Milwaukie, Oregon

36-48 ServingsPrep: 1 hour + chilling Bake: 10 min./batch

Ingredients

1/2 cup butter, cubed
1/2 cup sugar
1/2 cup molasses
2 teaspoons white vinegar
1 egg, lightly beaten
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Decorating icing, nonpareils, red-hot candies or candies of your choice, optional

Directions

In a large saucepan, combine the butter, sugar, molasses and vinegar;
bring to a boil, stirring constantly. Remove from the heat; cool to
lukewarm. Stir in egg. Combine the flour, baking soda, ginger,
cinnamon and salt; stir into molasses mixture to form a soft dough.
Divide dough into thirds. Shape each portion into a disk; wrap in
plastic wrap. Refrigerate for at least 2 hours or until easy to
handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-in. gingerbread boy cookie cutter. Place on greased

2 of 2

Gingerbread Boy Cookies (continued)

Directions (continued)

baking sheets. Bake at 375° for 7-9 minutes or until edges are
firm. Remove to wire racks; cool completely. Decorate as desired.
Yield: 3-4 dozen.

Nutrition Facts: 1 cookie (calculated without optional ingredients) equals 64 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 47 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.