Easy Gingerbread Boy Cookies

Every family has their own treasured holiday traditions, and these easy Gingerbread Boy Cookies are definitely at the top of that list of our family traditions.  We have been rolling these yummy cookies at Christmastime for as far back as I can remember.  With a little sweet and spice, this simple recipe may very well make it onto your family’s Christmas cookie list, too!  They freeze easily and make wonderful neighbor gifts, too.

Be sure to check out my recipe for delicious homemade hot chocolate to go with your Gingerbread Boys here.


With both a little sweet and spice, these easy roll-out cookies will quickly make the list of your family's treasured holiday tradtions.




  • 1 c shortening
  • 1 c sugar
  • 1 c molasses
  • 2 T vinegar
  • 5 c flour
  • 1/2 t salt
  • 4 t ginger
  • 3 t cloves
  • 2 T cinnamon
  • 1/2 c red hot (amount may vary)


Preheat oven to 375 degrees. Cream shortening and sugar until light and fluffy. Add molasses, egg, and vinegar. Beat until smooth. Sift dry ingredients together then add to molasses mixture. Beat until thoroughly combined. Chill dough for at least 3 hours. Roll out dough on a floured surface (rolling to a thicker depth makes for a softer cookie). Use cookie cutters to cut out in desired shapes. Use a spatula to place on a greased cookie sheet. Before placing in the oven, place a few red hots on each cookie. Bake 6-7 minutes. Watch the cookies closely, making sure to remove the cookies from the oven before the red hots burst. Cool on cookie sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in airtight container.

Pro tip: this dough is easier to work with when chilled. Chill the roll out scraps for a short time before re-rolling.


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I am Tracy. I’m a mom of two who loves a good denim jacket, chips and queso, and dinner dates with my hubby. I believe fashion should be fun, versatile, and always express who you really are. Thanks for being here!


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