Save on Pinterest

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
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch
  • Makes
    3-4 dozen

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. 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
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video