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."
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2 h 25 m servings 73 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 358 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

While the taste of these cookies are execellent (really, they taste great), I had to give the recipe 3 stars. I'm not sure how people can be complaining about this recipe needing less flour as i...

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 wa...

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 chilli...

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...

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, ...

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 hav...

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...

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 u...

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 fe...

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 -...