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.
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Samuel Dzidola
[email protected]These cookies were a great way to use up some leftover gingerbread spices.
Byron Gordon
[email protected]These cookies were so cute! I loved decorating them with my kids.
Lefaso mphutlane
[email protected]I'm not sure what I did wrong, but my cookies came out flat and hard. I'm going to try again with a different recipe.
Op Ariyan Ahmed
[email protected]These cookies were a little more work than I expected, but they were worth it. They were so delicious!
Kashif malik Kashif malik
[email protected]I made these cookies for a bake sale and they sold out in no time! Everyone loved them.
Mas Fnu
[email protected]These cookies were perfect! I followed the recipe exactly and they turned out beautifully.
Fatimah Sayyed
[email protected]I'm not a baker, but these cookies were so easy to make. I'm definitely going to try more of your recipes.
Corey Kenaz
[email protected]These cookies were a bit too spicy for my taste. I think I'll use less ginger next time.
Tony Ella
[email protected]I'm not a big fan of gingerbread cookies, but I have to say, these were pretty good. The icing was especially tasty.
shahzad bhutta
[email protected]I made these cookies for my kids and they loved them! They were so excited to decorate them.
Nad Agyei
[email protected]These cookies were a bit too dry for my taste. I think I'll try adding a little more butter next time.
Lynette Baldwin
[email protected]I've tried many gingerbread cookie recipes over the years, but this one is by far the best. The cookies are soft and chewy, with just the right amount of spice. They're perfect for Christmas!
Wesam Ezzat
[email protected]These cookies were a huge hit at my holiday party! They were so easy to make and tasted delicious. I will definitely be making them again next year.