Go Back

Gingerbread Boys

This is a great recipe for gingerbread boys. It's easy to work with, never crumbles and the cookies turn out perfect each time!

Prep Time 20 minutes


  • 4 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup shortening
  • 1 cup molasses
  • 2 large eggs
  • 1 T. ground cinnamon
  • 2 t. ginger
  • 2 t. cloves
  • 2 t. baking powder
  • 1 t. nutmeg
  • 1 t. baking soda
  • 1 t. salt


  1. In the bowl of an electric mixer fitted with a paddle attachment, add all of the ingredients.

    Beat the ingredients until well mixed.

  2. Divide the dough in half. Flatten each half into a disk. Wrap each disk in wax paper. Chill for 3 hours or overnight.

  3. Preheat oven to 350º.

  4. On a lightly floured Silpat® baking mat, roll out half of the dough tp 1/4" thickness. With the gingerbread house cookie cutters, cut out each section - 2 roofs, 2 sides, front, back and chimney pieces. Repeat with the remaining dough.

  5. Slide the Silpatº baking mat with the cut out house pieces directly onto a flat cookie sheet.

  6. Bake for 20 - 24 minutes until firm but not too browned.

  7. Place the cookie sheet on a wire rack for cooling. Immediately, recut with the house pieces with the cookie cutters. This provides very straight edges!

  8. After the house pieces set a bit, 4-5 minutes, remove from cookie sheet and place directly on the wire racks to cool completely.