Gingerbread Boys

Feel free to leave them white or add decorations of your choice!

These are my great-grandmother’s gingerbread cookies that my mom always made when I was growing up. They can be thin and crispy or thick and soft - both options are great. It all depends on how you roll them out!

Cookie Ingredients: 

• 1/3 cup softened butter

• 1 1/2 cup molasses

• 1 cup brown sugar

• 1/2 cup cold water

• 6 cups flour

• 1 tsp salt

• 1 tsp allspice

• 1 tsp ginger

• 1 tsp cloves

• 1 tsp cinnamon

• 1 tsp dissolved baking soda in 3 tbsp cold water

Icing Ingredients: 

• 2 cups powdered sugar

• 1/4 cup cream cheese

• 2-4 tbsp water

• 1 tsp vanilla 

• 1/2 tsp lemon juice

Cookie Method: 

1. Beat butter, molasses, and brown sugar until well combined. 

2. Add cold water until combined. 

3. Add dissolved baking soda / water mixture and combine.

4. Sift flour, salt, and spices together, and mix into a dough. 

5. Divide dough in half, and wrap in wax paper to refrigerate for 2 hours. 

6. Preheat oven to 350ºF. 

7. Roll dough on well floured surface to 1/4 inch thickness.

8. Cut out cookies and bake on sheet lined with parchment paper for 15-18 minutes. 

9. Let cool on racks before icing.

Icing Method: 

1. Combine ingredients in a bowl. 

2. Beat together until smooth and silky. 

3. Icing should be translucent but thick enough to coat a spatula.

4. Ice cookies and allow icing to dry before storing.