Best 2 Gingerbread Boy Cookies Recipes
Get ready to embark on a delightful culinary adventure with our irresistible Gingerbread Boy Cookies! These adorable and festive treats are not just a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Perfect for Christmas, holiday gatherings, or as a sweet anytime snack, these cookies are a beloved classic that will bring joy to people of all ages.
Our collection of recipes offers a range of options to suit every baker's preference and skill level. From the traditional cut-out cookies with intricate designs to the simpler rolled and cut method, we have something for everyone. Whether you're a seasoned baker looking to impress your friends and family or a beginner seeking a fun and festive project, our recipes will guide you every step of the way. So gather your ingredients, preheat your oven, and let's create a batch of these delicious and adorable Gingerbread Boy Cookies together!
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3-4 dozen.
Number Of Ingredients 11
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
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
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 rolling it out. This will help the dough to be less sticky and easier to work with. You can chill the dough for at least 30 minutes, or up to overnight.
- Roll out the dough on a lightly floured surface. This will help to prevent the dough from sticking to the surface and tearing.
- Use a sharp cookie cutter to cut out the gingerbread boys. A sharp cookie cutter will give you clean, precise cuts. If you don't have a gingerbread boy cookie cutter, you can use any other shape you like.
- Bake the cookies in a preheated oven. This will help the cookies to bake evenly.
- Let the cookies cool completely before decorating them. This will help to prevent the frosting from melting.
Conclusion:
Gingerbread boy cookies are a classic holiday treat that are easy to make and fun to decorate. With a few simple ingredients, you can create delicious and festive cookies that will be enjoyed by people of all ages.
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