Gingerbread Boy Cookies Recipe

4.5 20 23
Gingerbread Boy Cookies Recipe
Gingerbread Boy Cookies Recipe photo by Taste of Home
Publisher Photo

Gingerbread Boy Cookies Recipe

Read Reviews
4.5 20 23
Publisher Photo
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
MAKES:
36-48 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:
36-48 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Gingerbread Boy Cookies in Taste of Home June/July 2006, p35

Nutritional Facts

1 cookie (calculated without optional ingredients): 64 calories, 2g fat (1g saturated fat), 10mg cholesterol, 47mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 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.
Originally published as Gingerbread Boy Cookies in Taste of Home June/July 2006, p35

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Reviews forGingerbread Boy Cookies

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nandarcook User ID: 1646322 257906
Reviewed Dec. 9, 2016

"These cookies were easy to roll, but that's about the only good thing about them. They don't have much flavor and they got very hard. I did not overbake them. It was a waste of time and ingredients."

MY REVIEW
Craftymom.66 User ID: 8671009 239924
Reviewed Dec. 21, 2015

"This has been my go to recipe since 2008. I love that it doesn't use shortening. It makes a firm cookie that tastes s good as it looks. Thank you so much for a recipe that has made tradition status at our house."

MY REVIEW
mollyfied User ID: 8660612 239307
Reviewed Dec. 13, 2015

"These are horrible! I have no idea why others think these are great cookies. They are MOLASSES cookies, not gingerbread. No kid would want to eat these. I gave it one star because the texture is nice, but the flavor is so disappointing."

MY REVIEW
oldeagleeye User ID: 986264 152142
Reviewed Dec. 22, 2013

"These cookies turn out great; so great, my son suggested that I make a few more for our Christmas Party. I made the first bunch as Christmas presents and I can't wait to hear their response."

MY REVIEW
mamascafe1 User ID: 7538472 152141
Reviewed Dec. 14, 2013

"Holly Cow! This is the best gingerbread boy recipe ever! I have been looking for this one a long time. I flooded them with royal icing to make snowmen. They are already all gone :("

MY REVIEW
cjadyn User ID: 365468 152140
Reviewed Dec. 22, 2012

"this is the best gingerbread cookie recipe I have ever made. So easy. I didn't have any trouble with cutting them out, the timing for cooking them was just right right. Can't wait to decorate and put them in my gift baskets."

MY REVIEW
Foreverdixie User ID: 6641314 156149
Reviewed Dec. 17, 2012

"We made these last year and again this year because they were so good! Many gingerbread cookies are so spicy and hard, but these were soft and chewy with a nice amount of spice."

MY REVIEW
dcdenley User ID: 3708906 152138
Reviewed Dec. 12, 2012

"simple and delicious!

dough was easy to make and easy to handle even for smaller hands."

MY REVIEW
Harvest25 User ID: 6477897 159996
Reviewed Dec. 7, 2012

"Made these cookies for a hunger benefit cookie walk. Was a bit skeptical since I have never cooked ingredients like this recipe recommended. The dough was soft but after chilling rolled out perfectly. Didn't lose a single gingerbread boy in the cutting. If I were making them for me I would have added more spices but most people aren't as accustomed to the ginerbread flavors as I am. I was not able to decorate mine quite as pretty as yours ~ but they looked good enough to eat. Thanks for sharing a great traditional cookie recipe. Christmas blessings!"

MY REVIEW
dianegaj User ID: 5622639 76721
Reviewed Dec. 6, 2012

"I don't eat gingerbread cookies just not my thing.. i made this one with my kids and i just had to try it and i have to tell you that this recipes is amazing i loved it..i didn;t have to add or take away anything it was fine the way it is ,,, thanks for sharing your recipe with us"

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