Nonni's Spicy Gingerbread Men

Nonni's Spicy Gingerbread Men

Kathie Brundege 3

Excellent sugar free Gingerbread Cookies

Modified from: Eileen's Spicy Gingerbread Men

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Serving size has been adjusted!

Original recipe yields 90 servings



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  1. In a large mixing bowl with dough hook if possible, cream the butter for about 4-5 minutes. Add sugar and continue to cream for 5-10 minutes med speed, scrape every min or so until smooth. Stir in molasses blend for 2 min. scrape and add the egg yolks and vanilla blend 3 minutes. While all the creamed ingredients are mixing work on your dry ingredients. In a large bowl or pan combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg mixing well with whisk. Then one cup at a time blend into the molasses mixture on very low speed, then increase speed to blend well. Continue to add dry ingredients in this way one cup at a time...lowest speed so flour doesn't fly...then increase speed. Then when all dry is added blend for a minute or two until smooth. Dividing into 3 balls, lay on long sheet of plastic wrap, cover and then flatten. Lay in fridge (not piled up) chill for at LEAST one hour. Work with one ball at a time. Sprinkle flour on rolling surface
  2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.I like to use parchment
  3. Bake for 6 to 10 minutes in the preheated oven, until firm. Watch your baking depends on size of cutter! Put cookie sheet on rack for a minute or so then Remove from cookie sheets to a rack cool completely. Frost or decorate when cool.
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Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe t...