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These Gingerbread Boy cookies are rich in flavor with molasses and ginger. They bake flat making them perfect to decorate with Royal Icing. This recipe has been passed down through three generations.
Thursday was Little Finch’s preschool Christmas party – Christmas cookie decorating. There was a sign up sheet with a bunch of different items to bring. I was apparently the last one to sign up because the only item not claimed were gingerbread cookies. Probably because who the heck bakes gingerbread cookies? Well, my gut reaction was “oh great” and then after it set in I got really excited! My grandma (who is 93 years old) on my dad’s side always has gingerbread cookies at her house when we make our yearly trip up to see her in Wisconsin. Several years ago she gave me her cookbook that has the recipe for the gingerbread boys. I had never made them before until the other night. I had so much fun making these and absolutely love the recipe!
Better Homes and Gardens Cookies and Candies from 1966 – In here she wrote down the dates that she made certain things. Pretty neat!
Although I never actually made these with my grandma I’m really excited about making this a yearly tradition with my kiddos and someday grandkids (ahh!!) I hope you enjoy this recipe/Christmas tradition as much as I do!
Let’s Make Them Together!
Cream together shortening and sugar
Cream together until really white and fluffy
Add in egg and molasses
Add in vinegar
Mix to combine
Sift 5 cups of flour
Mix in baking soda and salt
Add cinnamon, ginger and ground cloves. Stir together
Cover with plastic wrap and chill in the refrigerator for at least 3 hours
Place dough on lightly floured surface (my dough was really dry so I drizzled in a little vegetable oil
Roll and cut out
Bake at 375 degrees F for 5-6 minutes
Have fun decorating with my no-fail 3 ingredient Royal Icing recipe and sprinkles!
Decorate the cookies or eat plain (my favorite way!)
|Gingerbread Boy Cookies: Grandma Dobberfuhl’s Recipe|
- 1c shortening
- 1c sugar
- 1 egg
- 1c molasses
- 2tbs vinegar
- 5c sifted all-purpose flour
- 1 1/2tsp soda
- 1/2tsp salt
- 2 to 3tsp ginger
- 1tsp cinnamon
- 1tsp cloves
- Thoroughly cream shortening with sugar. Stir in egg, molasses, and vinegar; beat well. Sift together dry ingredients; stir into molasses mixture. Chill at least 3 hours.
- On lightly floured surface, roll dough to 1/8″ thickness. Cut with a gingerbread-boy cutter. Place 1″ apart on greased cookie sheet. Use red cinnamon candies for faces and buttons (optional). Bake in moderate oven (375 degrees) for 5 to 6 minutes. Cool slightly, remove from cookie sheet and cool on rack.
- Makes 5 dozen 4″ cookies.
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My sister’s and my kids with their Great Grandma at Christmas 2010
It gets harder and harder each year to get all of the kids to pose! 🙂