Mini gingerbread boys & cupcakes

8 servings
20 min
10 min


Number of serving: 8
2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/3 cup melted unsalted butter

1/3 cup molasses

1/3 cup packed brown sugar

2 tablespoons & 2 teaspoons water

1 egg

1/4 teaspoon vanilla extract


  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Stir in the dry ingredients, until they are completely absorbed. Divide dough into 2 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 1 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks
  • This recipe will make 48 mini gingerbread boys


Mini Gingerbread Boys & Cupcakes, photo 1Mini Gingerbread Boys & Cupcakes, photo 2Mini Gingerbread Boys & Cupcakes, photo 3


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