Gingerbread Boys

Gingerbread Boys

288 Reviews 34 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 25 m
Recipe by  JBS BOX

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 dozen



  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.

Share It

Reviews (288)

Rate This Recipe
Cathy R.

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.

More Reviews

Similar Recipes

Eileen's Spicy Gingerbread Men

Eileen's Spicy Gingerbread Men

Gingerbread Men

Gingerbread Men

Gingerbread Men

Gingerbread Men

Gingerbread Boys And Girls

Gingerbread Boys And Girls

Gingerbread People

Gingerbread People

Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies


Amount Per Serving (60 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Gingerbread Men


next recipe:

Chocolate Gingerbread Cookies