ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingerbread Boys

Yield Makes 6 dozen
You can freeze these cookies for several months in airtight containers.

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 1 large egg
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and salt, beating well. Add molasses, vinegar, and egg, beating at low speed just until blended.

  2. Combine flour and next 4 ingredients; add to butter mixture, beating at low speed until blended. Cover and chill 8 hours.

  3. Divide dough into fourths. Roll each portion to a 1/8-inch thickness on a floured surface. Cut with a 3-inch gingerbread-boy cookie cutter. Place on lightly greased or parchment paper-lined baking sheets.

  4. Bake at 375° for 8 minutes. Cool on pans 1 minute (this allows cookies to lift easily off of pan); then place on wire racks to cool. Decorate as desired.