Gingerbread Boy Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)