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Nutrition Facts
Serving Size 1 cookies 61g Recipe makes 24 cookies)
Calories 247
Calories from Fat 81		(32%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 136mg		5%
Potassium 240mg		6%
Total Carbohydrate 39.0g		13%
	Dietary Fiber 0.8g	3%
	Sugars 16.2g
Protein 3.0g		5%
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Christmas Sweets

Mimi in Maine

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Mimi's Gingerbread Men

Recipe #211637 | 3½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mimi in Maine
Feb 15, 2007

I have made these since I was in high school (a long time ago). I found the recipe in a magazine, maybe Better Homes and Gardens, and tried them. They were so good. They still are. My family loves Gingerbread Men. If you don't roll these too thin and if you don't overbake them, they will be soft and wonderful. They have good flavor. One hint on the cutter--choose one that has sort of fat arms and legs and not one with spindly extremities because they will get crispy before the body is done. I like soft "gingies". Another cutter that I use is a teddy bear. Then I call them "Ginger Bears".

24 cookies (change servings and units)

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons vinegar
5 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon clove

Directions

1
Cream shortening and sugar till light and fluffy.
2
Stir in egg, molasses and vinegar; beat well.
3
Add dry ingredients.
4
Chill thoroughly; about 3 hours.
5
On lightly floured surface, roll to 1/4" thick (no thinner) and cut with cutter.
6
Place on lightly greased sheet.
7
Add raisins or currants for eyes,nose, and buttons.
8
Bake 375 degrees for 8-10 minutes, depending on size of the men.
9
Cool and remove.
10
NOTE: If you use a small to medium cutter, you will get a lot of little guys; but if the cutter is large it will be about 1 1/2 dozen (approximately)--I like to use the small to medium because you get more to give away at Christmas.

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Featured Reviews for This Recipe

From: Abudebbie

On Jan 15, 2009

Delicious! Keep forever too--if you don't gobble them all up. Just the right texture and crispness level. Thanks for posting!

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From: wife2abadge

On Dec 21, 2007

Nice and soft — we used butterscotch chips for buttons. I liked them even better the next day.

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From: Shannon Payne

On Nov 26, 2007

Wow, these cookies are amazing and they stayed soft. I frosted these with 1 cup confectioners sugar with a bit of hot water (maybe 1 tbsp) and 1/4 tsp. vanilla added. All of my coworkers loved them and I made them vegan by using 1/4 cup applesauce instead of the egg, decorated with chocolate chips, dried cranberries and raisins. I also made these with 1/2 cup molasses and 1/2 cup golden syrup instead of 1 cup molasses. I cooked mine about 7 minutes at 375 degrees F and they were perfect. Thanks for sharing this recipe they were yummy!!!!

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From: KennKonn

On Oct 29, 2007

mimi in Maine...I made these for a bake sale this weekend. My house smelled wonderful all day. I used a smaller man cookie cutter and a flower shaped cutter. My oven cooks high so I had to reduce the temp to about 330 and cooked for about 7 minutes, again that is my oven's problem. The dough was wonderful to work with, I chilled it for close to 3 hours. I had no problems rolling it or rerolling it. I problably have close to 5 dozen cookies to sell tomorrow. Thank you, its definately a keeper in my books..my daughter has requested them for her Christmas party already.

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