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Most of my boys love gingerbread–the dark rich flavor of the cookie, but mostly? All the tough-guy poses they can bend and flex the cookie guys arms and legs into before baking.This recipe is decades-old classic from Gourmet magazine, included in their vintage-recipes revived “The Gourmet Cookie Book”, which features best-of cookies back to the ’30s.


8, six-inch men, or 16, three-inch boys Ingredients

  • 3 cups sifted flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2/3 cup dark molasses
  • 1/2 cup softened butter
  • 1 beaten egg
  • 1/4 tsp allspice


  1. Into a bowl, sift flour, baking powder and soda, cinnamon, cloves, ginger and salt. Set aside. In a separate bowl, cream sugar, molasses, butter, egg and allspice together. Stir the brown-sugar mixture into the dry mixture and knead with your hands until all of the flour has been worked in. Divide the dough in half.  If you have time, wrap the dough in two pieces of plastic and refrigerate overnight to develop the flavors. When ready to bake the cookies, roll the dough, half at a time, into a sheet 1/3 inch thick. Cut out the gingerboys, with a cookie cutter dipped in flour. Transfer forms to a buttered baking sheet and use raisins or currants to make the eyes and buttons. Bake at 375 for 12 minutes until lightly browned.

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