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Gingerbread Boys And Girls

Gingerbread Boys And Girls

Cindy B.

Cindy B.

These cookies are formed by cookie cutters. By using a toothpick to make a hole in the top of the cookie, you can hang them on the tree. You can also make paint out of egg yolks, and food coloring to make them more colorful--use as much food coloring as needed to create desired hue. My girls and I would spend hours making these cookies each Christmas so we could hang them on the tree.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 113g
  • 36%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt, and spices; stir into molasses mixture. Chill for about 1 hour.
  2. Roll the dough about 1/4 inch thick. Cut with boy and girl cookie cutters.
  3. Make egg yolk paint by blending egg yolks and 1/2 teaspoon water. Divide the yolk among a few small bowls, and add food coloring to each cup for desired color. Paint the clothes and decorations on the cookies as desired. Carefully transfer to a lightly greased baking sheet. Using a toothpick, make a hole in the top of each cookie. Press raisins into dough for eyes, nose, mouth. Use bits of candied cherries for coat buttons, and strips of citron for ties.
  4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Cool slightly, then carefully remove from baking sheet.
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Reviews

LAURENERIKA
42

LAURENERIKA

12/7/2003

I made this recipe (but used 2 teaspoons of ginger instead of 1) and made gingerbread boys and girls with my 3 year old niece! The recipe is delicious and the bakes into beautiful, spicy cookies. I will add these to my annual Christmas baking list from now on!

TARAMACD
40

TARAMACD

12/10/2003

The texture of the cookies was perfect -- I hate crunchy gingerbread cookies, and these were nice and soft all the way through. The little guys puffed up nicely, and looked fabulous, but the taste was definitely lacking spice -- 7 cups of flour plus only 4 teaspoons of spice just wasn't enough. Next time I'll use 2 teaspoons each of cloves, cinnamon, and allspice, 3 teaspoons of ginger, and I'll add about a teaspoon of nutmeg. I also found the dough extremely difficult to work with, chilled or not. It did become slightly easier to work with once I added a teaspoon or two of water and kneaded the dough for a while. I may leave out some of the flour to make it easier to work with next time, instead of adding extra water. Definitely not my favourite tasting cookie, but beautiful for hanging on the tree.

1922
35

1922

12/23/2003

I, like one of the other people, love ginger and increased it from 1 to 2 tsp. Absolutely the best gingerbread recipe I've ever tried. After chilling, I found working with it a pleasure. No breaking or ripping. I will be doing a gingerbread house next year with this one!!! Luci

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