One of my favorite holiday traditions has fast become baking Gingerbread cookies with my girls. There’s something so soothing about piping a clean white icing onto the sweet smelling little guys. It gets me all nostalgic every year.
Plus, not having to mess with food coloring for the frosting just makes it all so much simpler.
Aaaaand… I love getting creative with their wardrobe. I mean, if you can’t have fun with your gingerbread bois, are you even living?!
So alas, I’m here today to share my gingerbread bois with you, and their hella yummy recipe. I’m linking to my icing recipe as well so you can make some super easy and simple royal icing (no fancy ingredients required) to deck their duds out too!
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Some of my tips and tricks before you get started!
Something about a stand mixer makes cookie dough so much easier to make. Everything mixes together so flawlessly. We have this KitchenAid Artisan. Nothing too large or fancy. It’s the perfect size and works great for every mixing situation we encounter in our home.
I always recommend sifting your dry ingredients together. This ensures your spices and baking soda are evenly distributed throughout your dough (which is pretty important).
If you don’t have cinnamon, cloves and nutmeg in your pantry stash, you can sub all three of those ingredients with 3/4 teaspoon Allspice. Whatever works for you, works for me!
IMPORTANT NOTE :: Before rolling out your dough, dust your surface generously. Gingerbread Bois dough can be rather sticky, even after chilling. I pat my dough into a disc, then lightly dust the top and bottom surface with flour before setting it onto my floured counter for rolling. I also like to get my rolling pin a bit sticky with dough, and then generously dust her with flour first, for an easier roll out. This recipe works so well because the sticky dough results in a SOFT, CHEWY Gingerbread Boi. So don’t be discouraged by the stick factor. And don’t be afraid to use flour for your roll outs!
When making cookies, use an AirBake cookie sheet. These make cookie baking a breeze; always an even bake on all your cookies. If you’ve never used an AirBake sheet, girl, go get yourself one. YOU DESERVE THIS LUXURY IN YOUR LIFE!
I always cool my cookies on stackable cooling racks. And I even frost them there too! They work so great for standing independently to frost. And I love that once I’m done frosting, I can stack them up. My cookies can still lay out while the icing hardens (which takes forever), but I get my kitchen counter space back.
Gingerbread Bois, I mean Cookies
Yeilds: one dozen 5″ gingerbread bois, or more smaller bois, depending on your cutouts!
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup dark molasses
- 1/4 cup water
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 1/2 cups flour
- Beat together sugar, softened butter, molasses and water in a large mixing bowl on low speed until blended.
- Beat same mixture on a medium speed for 1 minute.
- In a separate bowl, combine salt, baking soda, ginger, cinnamon, nutmeg, cloves and flour and sift.
- Add dry ingredients into your wet ingredients and mix until dough forms.
- Cover and refrigerate until chilled, 1 to 2 hours.
- Preheat oven to 375°.
- Dust your rolling surface with flour generously. Also dust your rolling pin.
- Roll dough out with rolling pin until 1/4 inch thick. Cut out your desired shapes.
- Place cookies on a cookie sheet, and bake until done, about 8-10 minutes.
- Remove cookies from oven, let cool on sheet for 2 minutes, then remove to a cooling rack.
- Once cooled, ice out your Gingerbread Bois with the best royal icing recipe ever, found here.
That’s it, my pals. I hope you love your Bois as much as we do! Please comment with your feedback or any questions you may have. And have fun decorating!