Grandma's Old Time Gingerbread Boys

Bonnie Beck


My Mom made this every Christmas & I have kept up with the tradition.
It's an easy tradition for me as I love gingerbread. Mom always decorated them with red hots for the buttons & raisins for the eyes. I still use my Mom's original gingerbread boy cookie cutter. I have a small gingerbread boy cookie cutter my brother Nick gave me in a bake set when I was little, 1957 Christmas. It's become a Christmas tradition I make both of the size cookies. I still have the little rolling pin and the little cake pan from the bake set. One day my Mom's recipe & the cookie cutter will be framed.

pinch tips: How to Melt and Soften Butter



Depends on the size of the cookies


24 Hr


10 Min


Convection Oven


1/2 clove
crisco shortening
1/2 c
brown sugar, firmly packed
1/2 c
dark molasses
1/2 c
buttermilk or sour milk
1/2 tsp
apple cider vinegar
3 1/2 c
flour, sifted and then measured
1 tsp
baking soda
1-2 tsp
ground ginger
2 tsp
1/2 tsp
1/2 tsp
ground white pepper (optional)
red hot candies for decorating (optional
raisins for decorating (optional)
frosting for decorating (optional)

Directions Step-By-Step

Fluff all dry ingredients together in a bowl with a whisk.
Cream shortening and brown sugar together. Add some of the dry mixture. Stir well. Add the molasses and stir well. Add more of the flour mixture and stir well again. Add the vinegar. Mix. Add some of the buttermilk and mix, then add more flour mixture and the rest of the buttermilk and flour mixture. Mix well.
Form into a roll or patty and wrap in WAXPAPER. Chill over night.

Preheat oven to 375*.

Roll out on a lightly flour surface. Cut with lightly floured cookie cutters.
Place on none greased cookies sheets.

Bake at 375 for 10 to 15 minutes. Cool on a rack or brown paper bag.

Decorate with red hot candies and raisins. Or decorate with icing.

About this Recipe

Main Ingredient: Sugar
Regional Style: German
Dietary Needs: Vegetarian, Kosher
Hashtags: #Ginger, #cookie