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Gingerbread Men

Yield: 1-1/2 dozen Prep 45 mins  plus chilling Bake 350°F 8 mins to 10 mins  per batch plus cooling


  • 3 1/4 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  cinnamon
  • 1 teaspoon  ginger
  • 1 teaspoon  cloves
  • 1/2 teaspoon  nutmeg
  • 1/4 teaspoon  salt
  • 3/4 cup  vegetable shortening
  • 1/2 cup  sugar
  • 1/2 cup  molasses
  • 1 large egg, lightly beaten


1. Combine flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. In another bowl, stir together the shortening, sugar, molasses, and egg until smooth. Slowly add the dry ingredients to the wet ingredients, mixing well after each addition. Stir until completely smooth. Divide dough in half. Between two pieces of waxed paper, roll each half of dough 1/4-inch thick. Refrigerate 1 hour or overnight.

2. Heat oven to 350 degree F. Grease 2 cookie sheets. Remove top sheet of waxed paper and cut dough with a floured 5-inch gingerbread man cookie cutter. Transfer cutouts to prepared cookie sheets. (If dough is too soft, refrigerate until firm.) Bake 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Reroll scraps and refrigerate. Repeat with remaining dough. Decorate as desired. Makes 1-1/2 dozen.

Nutrition Facts

  • cal.(kcal)215,
  • Fat, total(g)10,
  • chol.(mg)12,
  • sat. fat(g)3,
  • carb.(g)29,
  • fiber(g)1,
  • pro.(g)3,
  • sodium(mg)110,
  • Percent Daily Values are based on a 2,000 calorie diet