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Storybook Gingerbread Men

Storybook Gingerbread Men

Annamaria

Soft gingerbread cookies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 120.7g
  • 39%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbreadmen cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
  4. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.
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Reviews

SUGARPLUMSCOOKIES
106
11/6/2005

I love this recipe. Anyway, I always roll out the dough between two sheets of wax paper, then loosen the paper on both sides before cutting the cookies out. This way, you can cut out cookies immediately without waiting for dough to get cold. We use this for our gingerbread houses, too. It's a very sturdy gingerbread.

Jenifer Murrweiss
83
12/11/2007

I'm really surprised on the reviews on this one! I've never made Gingerbread but the kids wanted too. I just took out of the oven a few minutes ago decorated one, ate it and they are awesome!!! I followed the recipe except I used butter flavored crisco for the shortning (its what I had) and added a pinch of nutmeg and cloves plus a little more cinnamon. Rolled between wax paper and the rolled great, cut great and came right off the pam sprayed cookie sheet just perfect! They are not real spicey which I like better and when the kids wake up from a nap they are going to decorate! I think these are a must try!!!!

VUARRA
62
1/4/2004

Never having made gingerbread before, I figured that I'd try one out. As another reviewer pointed out, the hardest part was waiting until the dough chilled. I had also doubled the recipe, but was surprised at all the negative reviews. I did add slightly more ginger than the recipe suggested (1/8 tsp), but the taste was fantastic.