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Gingerbread Boys
SUBMITTED BY:
JBS BOX
PHOTO BY:
SUGARPLUMSCOOKIES
"These are the best gingerbread men I've ever eaten. They have a nice light flavor with a hint of orange."
RECIPE RATING:
Read Reviews
(81)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
2 Hrs 25 Min
Original recipe yield 5 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
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DIRECTIONS
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.
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.
Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
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REVIEWS
Reviewed on Jan. 24, 2007 by
SUGARPLUMSCOOKIES
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SUGARPLUMSCOOKIES
Jan. 24, 2007
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.
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18 users found this review helpful
Pretty, and much lighter in color than my usual gingerbread recipe. Very tasty, the orange...
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Reviewed on Dec. 6, 2003 by MBERGEN
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MBERGEN
Dec. 6, 2003
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.
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17 users found this review helpful
Melt in your mouth good! I made some substitutions: molasses for dark corn syrup and lemon...
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Reviewed on Dec. 6, 2003 by TAMMY C.
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TAMMY C.
Dec. 6, 2003
I thought I'd try something different this year, since not everyone is crazy about gingerbread men and I feel compelled to make them each Christmas. This recipe was fantastic! The dough worked up as easy or easier than regular gingerbread, they baked light and crispy/chewy, had a beautiful color and a wonderfully light orange taste. Everyone who tried them loved them. I highly recommend them to anyone who marginally likes gingerbread men!
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11 users found this review helpful
I thought I'd try something different this year, since not everyone is crazy about gingerbread...
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Reviewed on May 8, 2007 by rkdance
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rkdance
May 8, 2007
These were great. I cut the sugar down to 1 cup of brown sugar. The cookies were plenty sweet so I will probably cut more out next time. I also subbed in molasses for corn syrup. Those of you with spreading cookie problems - make sure the dough is cold before you pop them in the oven. That means once you take the dough out of the fridge - work fast and get them in the oven pronto.
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10 users found this review helpful
These were great. I cut the sugar down to 1 cup of brown sugar. The cookies were plenty sweet...
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Reviewed on Dec. 9, 2003 by SMOOCHEY
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SMOOCHEY
Dec. 9, 2003
I am not that fond of gingerbread cookies but my son insisted that we make some. I searched for a good recipe and thought this one sounded good, so we tried it. It was wonderful!! I could have just eaten the dough. But...I did bake them up and every night my two kids decorate one to eat. However, I prefer my cookies a little chewy so I baked them for only 8 minutes (for a 3"x4" man). Give it a try. You'll love the orange zest in them!
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10 users found this review helpful
I am not that fond of gingerbread cookies but my son insisted that we make some. I searched...
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Reviewed on Jan. 23, 2005 by Debra
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Debra
Jan. 23, 2005
So yummy, very light and tasty with great orange flavor. I did add some orange juice (about 1/4- 1/2 cup) to the dough during mixing, since it was a little dry for me.. this punched up the orange flavor more than the original recipe. I also substituted maple syrup for the corn syrup. These guys did spread out a lot during baking, but the result was a cute, chubby gingerbread man the kids loved decorating. Too soft to hang on the tree.. just right for eating! Fine by me!
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9 users found this review helpful
So yummy, very light and tasty with great orange flavor. I did add some orange juice (about...
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Reviewed on Dec. 19, 2005 by KRISTININSALINA
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KRISTININSALINA
Dec. 19, 2005
These were great! Per others' suggestions, I replaced the corn syrup with 3 Tbsp. molasses for a bit stronger taste. Delicious! I also used melted white chips to frost, rather than royal icing -- much easier and tastier! This is a great recipe for GOOD TASTING gingerbread. So many out there focus on the way they look. These look good, too, but they taste GREAT. Thanks for posting this recipe!
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7 users found this review helpful
These were great! Per others' suggestions, I replaced the corn syrup with 3 Tbsp. molasses for...
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Reviewed on Dec. 15, 2005 by vmoreno4
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vmoreno4
Dec. 15, 2005
EXCELLENT gingerbread cookies! My whole family, from 5 yr old to my teenager, to my husband LOVED them! I did find chilling them for 2 hrs was NOT enough, as the dough was too soft and they fell apart during transfer to cookie sheet. I also discovered, through trial and error, that 1/4 inch thick was the best thickness for keeping their shape before baking and still looking like gingerbread boys after baking. I think rolling them in wax paper is great, but it took me a few times to get the hand of knowing the thickness of the dough while it was between the wax paper. I'm used to the old flour/rolling pin method and it was a little hard to judge thickness at first, but I do like the wax paper much better. I found rolling it out THEN refridgerating made the cookie cutter process go much smoother. All in all, I will HANG ON to this recipe to make again...and again...and again!
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7 users found this review helpful
EXCELLENT gingerbread cookies! My whole family, from 5 yr old to my teenager, to my husband...
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Reviewed on Dec. 3, 2005 by
Joyful Heart
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Joyful Heart
Dec. 3, 2005
Really like the orange zest, subtle and special! I found that if the dough was rolled to 1/4", I got the aforementioned puffy and delightfully chewy gingerbread boys. We love cookies moist, so hooray for that! Then I experimented and rolled the dough thinner, to about 1/8". These cutouts stayed more true to size, and produced a crispy cookie, suitable for hanging (remember to poke out a hole w/ a straw before baking). Other notes: paddle attachment on the Kitchen Aid had no problem mixing everything together. After only 6 hours chilling in a bowl covered tight with plastic wrap, the dough was rather stiff coming out of the fridge, but that was solved by breaking off chunks, then kneading till pliable. My first time rolling dough between wax paper... how smart is that (thanks SUGARPLUMSCOOKIES)! The fourth reroll is good as the first! Our family doesn't care for icing, but melted white chocolate pipes well for decorating! MMMmmmm... Enjoy!
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7 users found this review helpful
Really like the orange zest, subtle and special! I found that if the dough was rolled to...
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Reviewed on Jan. 2, 2006 by Cathy R.