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  • Grandma’s Gingerbread Boys (Molasses Cookie Cutouts)

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    Grandma’s Gingerbread Boys (Molasses Cookie Cutouts)
    Prep: 2 hours Cook: 8 min Servings: 24
    by Salad Foodie
    406 recipes
    >
    Are they gingerbread....men? boys? persons? Call them what you may, they are the quintessential cookie of Christmas! Actually this is not MY grandma’s recipe, it is a vintage Grandma’s Molasses cookie recipe, with a minor tweak here and there. Grandma’s Molasses web site has newer versions, but NOT THIS ONE which I have used for eons (circa 1972) and it has always turned out perfectly. It was a fun family tradition to bake, decorate, then wrap and hang these all over the Christmas tree, giving them out to children visiting during the holidays. The ginger spice aroma near the tree is a heavenly bonus throughout the season that rewards you for your work! Make all in a day or divide into a (1) mix/bake day, and (2) a decorate/wrap day. Of course you can slip the cookies in a snack size zip-type bag for gifting and be done with it. The reason I wrap mine and string for hanging is so they can be on display for the season (and because I never grew up.)

    Ingredients

    • COOKIES:
    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/2 cup molasses
    • 1 egg yolk
    • 2 cups all-purpose flour (stir flour to aerate, then measure lightly without packing)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cloves
    • 1 teaspoon ginger
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • ORNAMENTAL FROSTING:
    • 1 1/4 cups powdered sugar (measure lightly without packing)
    • 1/8 teaspoon cream of tartar
    • 1 egg white
    • 1/4 teaspoon vanilla

    Directions

    1. COOKIES:
    2. Beat together butter, sugar, molasses and egg yolk til well mixed.
    3. In separate bowl blend the flour, baking powder, baking soda, salt, cloves, ginger, cinnamon and nutmeg; stir this into the butter/sugar mixture, beating well (dough will be stiff.) Cover and chill dough thoroughly 1 or 2 hours.
    4. Heat oven to 350 degrees F. Divide dough into four portions and roll one portion out on a lightly floured bread board about 1/4 inch thick (keep remaining dough chilled so it handles better.) Cut with a 5-inch gingerbread boy cookie cutter and place on ungreased cookie sheet.
    5. Bake 8 to 10 minutes til somewhat firm and barely beginning to brown on edges (don’t overbake or they will be too crisp.)
    6. Remove from pan and cool completely on a wire rack. Decorate with Ornamental Frosting.
    7. YIELD: 2 dozen 5-inch gingerbread boys, or 4 dozen 3-inch cookie cutouts.
    8. FROSTING:
    9. (Note - be sure bowl and beaters are clean, and that egg white has no residue of the yolk, or the meringue will not beat properly to make a royal icing that can be piped, and which dries to firm stage well.)
    10. Stir powdered sugar with cream of tartar in a mixing bowl. Add egg white and vanilla. Beat with electric mixer until it holds its shape. Turn off mixer and lift blades to see if it holds peaks; if they collapse when blades are lifted, continue to beat mixture. This can take 5 or more minutes.
    11. Cover bowl with damp cloth until ready to use, and keep covered between uses to avoid having frosting dry. If frosting is not stiff enough for decorating add a little more powdered sugar.
    12. Allow decorated cookies to stand at room temperature until frosting is dry and firm before attempting to wrap or store them.

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