Gingerbread Boy Cookies Recipe
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
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch YIELD:36-48 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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 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.
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.
© 2014 RDA Enthusiast Brands, LLC