Best 2 Gingerbread Boy Cookies Recipes

Gingerbread boy cookies are a classic holiday treat that is enjoyed by people of all ages. These cookies are typically made with a combination of flour, sugar, butter, eggs, and spices such as ginger, cinnamon, and nutmeg. They are often decorated with icing or candy to make them look like little gingerbread men. Gingerbread boy cookies can be made from scratch or using a pre-made mix. They are a delicious and festive treat that is perfect for any holiday celebration.

Let's cook with our recipes!

GINGERBREAD BOY COOKIES

Gingerbread Boy Cookies 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

Time 1h20m

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, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD BOY COOKIES

Gingerbread Boy Cookies 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.

Provided by Tinkerbell

Categories Dessert

Time 1h12m

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.

Tips:

Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
Use a sharp knife to cut out the cookies: This will give you clean, even edges.
Bake the cookies at a moderate temperature: This will help them bake evenly without burning.
Let the cookies cool completely before decorating: This will help the icing set properly.
Be creative with your decorations: You can use a variety of icings, sprinkles, and other decorations to create unique and festive gingerbread boys.

Conclusion:

Gingerbread boy cookies are a classic holiday treat that is easy to make and fun to decorate. With a few simple tips, you can create delicious and festive gingerbread boys that will be enjoyed by people of all ages. So get creative and have fun baking these classic Christmas cookies!