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Gingerbread Boy Cookies

 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


  • 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


  • 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.
Nutritional 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.