Grandma Spitzer’s Gingerbread Boys
Gingerbread Boys – Grandma Spitzer (Daniel's great-great-grandmother; grandma Flickinger's grandmother on her mother's side)
Ingredients:
Directions:
DO NOT DOUBLE THE RECIPE UNLESS YOU HAVE A LARGE MIXER!
- Cream together 1 cup butter and 1 cup sugar. Add 1 cup molasses, 1 Tbsp baking soda, 1 Tbsp ginger, and 1 tsp cinnamon.
- Add 3.5 cups flour to 4 cups, ~1/2 cup at a time or you will have a sad time. You want a stiff dough that doesn't stick to your hands, but not so dry it won't stick together. If in doubt, add the final flour a little at a time when kneading.
- I prefer to roll them a little thick and cut bite size cookies. They end up nicely chewy. For a crisper cookie, roll thinner.
- Roll out on a pastry cloth; cut to pattern; decorate eyes and buttons with cinnamon red candies.
- Bake at 350 degrees for about 10 minutes (but watch)
- Optional decorate with royal icing.
Notes
Here are the recipes. Both of these recipes aren’t great on the measurements as they are very old and I guess way back (these are over 100 years old) they didn’t measure that great. For the flour measurement in both you need to adjust so I don’t add the full amount at once until I determine if batter can handle all that flour. I’m also copying the recipe exactly as Daniel’s grandmother (Flickinger) wrote them.Pamela Montrallo
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