Gingerbread Boys

Gingerbread Boys


"These are the best gingerbread men I've ever eaten. They have a nice light flavor with a hint of orange."

Ingredients 2 h 25 m {{adjustedServings}} servings 73 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
Tips & Tricks
White Chip Orange Cookies

These 5-star Christmas cookies have tantalizing vanilla and orange flavors.

Shortbread Supreme

See how to make the ultimate Christmas cookie.

Rate recipe

Your rating


Reviews 295

  1. 357 Ratings

Cathy R.

This is THE gingerbread recipe. I substituted molasses like others said and it turned out great. I worked with about a quarter of the dough at a time and rolled it out between two sheets of wax paper; some of the dough I rolled out three times and it was still just as good as the first. This cookie was very forgiving and I will be making it every Christmas. I have been looking for a good gingerbread recipe and I have found it! One note: my mom didn't like the orange flavor (though the rest of us did). If you want a very traditional recipe substitute molasses for the corn syrup and omit the orange zest.


Pretty, and much lighter in color than my usual gingerbread recipe. Very tasty, the orange flavor is surprisingly strong but pleasant. Cookies were fairly easy to roll out, even without chilling. (I always roll dough between two sheets of wax paper. I hate scraping.) NOTE: For the folks who are having problems with cookies spreading too much, you may be using eggs that are too large. I bake constantly and I only use large--never extra large. And with cut-out cookies, sometimes I discard just a little bit of the eggwhite, so that the dough is a little bit drier and easier to roll out. Hope this helps, because this really is a terrific gingerbread recipe.


Melt in your mouth good! I made some substitutions: molasses for dark corn syrup and lemon zest for orange, and I added a little more ginger. I read previous reveiws re: the difficulty stirring in the flour so I cut the dry ingredients in with a pastry blender, kneaded it into a ball and it was a breeze. The kids helped decorate and we shared with neighbours. These cookies will become a Christmas tradition.