GINGER BOY COOKIES RECIPES

GINGERBREAD BOY COOKIES RECIPE: HOW TO MAKE IT

Gingerbread Boy Cookies Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 3-4 dozen.

Number Of Ingredients 11

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

Steps:

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. 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.

Nutrition Facts : Calories 64 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 47mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

GINGERBREAD BOY COOKIES RECIPE - FOOD.COM

Gingerbread Boy Cookies Recipe - Food.com image

I've been making this recipe for at least 20 years now. I never noted where the recipe came from, but it would have been a magazine or one of my mother or grandmother's old cookbooks. I'm guessing on how many "normal" sized gingerbread men this will make, as I've only ever had a gigantic 9 or 10 inch tall cutter. Generally, I'll make a batch and then put one giant gingerbread boy on each cookie platter I'll be delivering to friends or family. :) The prep time includes refrigerating the dough before rolling out. Update: I've added a bit more spice than the original recipe, thanks to Diana's review. I posted the recipe for her to try and I appreciate her feedback on it. I also used whole cloves, allspice and nutmeg that I ground myself with a mortar and pestle or grated on a zester (nutmeg). I think the fresh ground flavors really made a nice touch.

Total Time 1 hours 12 minutes

Prep Time 1 hours

Cook Time 12 minutes

Yield 4-5 dozen

Number Of Ingredients 14

Ingredients

8 -9 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons allspice
1 teaspoon nutmeg (fresh grated preferred)
1 teaspoon cinnamon
1/2 teaspoon clove
2 teaspoons ground ginger
1 teaspoon salt
1 cup dark brown sugar, packed
1 cup butter, softened
1 1/4 cups light molasses
3 eggs
1 -2 cup raisins (optional for decorating)
1 recipe royal icing (or buttercream, optional for decorating)

Steps:

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.

Nutrition Facts : Calories 2003.9, FatContent 52.7, SaturatedFatContent 31, CholesterolContent 261.5, SodiumContent 2044.1, CarbohydrateContent 354.6, FiberContent 8.9, SugarContent 134.3, ProteinContent 32.4

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