Gingerbread Boy Cookies
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Gingerbread Boy Cookies Recipe
Gingerbread Boy Cookies
½ cup butter, cubed
½ cup sugar
½ cup molasses
2 tsp. white vinegar
1 egg, lightly beaten
3 cups flour
½ tsp. baking soda
½ tsp. ginger
½ tsp. cinnamon
¼ tsp. 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 ¼ inch thickness. Cut with floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 357 F. for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired. 3-4 dozen
(Recipe for Gingerbread Boy Cookies was in www.tasteofhome.com, 2014)
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