Sherrill's Secret Soft Gingerbread Boys Recipe

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Sherrill's Secret Soft Gingerbread Boys
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Ingredients
17
Count
Nutrition
393
Calories
Total time
40
Minutes
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Ingredients:

  • 1/3 cup flavorless vegetable oil (corn, canola, sunflower, etc.)
  • 1/2 cup clover honey , plus
  • 1 tbsp clover honey
  • 1/3 cup packed light brown sugar
  • 3 1/3 cups flour
  • 2 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups confectioners' sugar , sifted after measuring if lumpy
  • 1 1/2 tbsp flavorless vegetable oil
  • 3 1/2 tbsp water

Directions:

  1. In a large saucepan over medium-high heat, combine the butter, oil, honey, molasses and brown sugar. Cook, stirring, until the butter melts and the mixture just comes to a full boil; immediately start timing and cook for exactly 1 minute, stirring occasionally. Remove from the heat; let cool slightly.
  2. In a large bowl, using a stand mixer or electric hand mixer on low speed, combine the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt. Working carefully to avoid splashes, add the butter-molasses mixture. Beat on low speed until the ingredients are blended. Increase the speed to medium, until very well blended; if the mixer motor labors, stop and complete the mixing by hand. (The dough will seem too soft at this point.) Cover and refrigerate for 30 minutes or until the dough has stiffened and is barely warm.
  3. Divide the dough into thirds. Roll out the portions a generous 1/4 -inch thick between sheets of baking parchment or waxed paper. Stack the rolled portions (paper still attached) on a tray or baking sheet. Refrigerate for at least 30 to 40 minutes, or freeze for 20 to 25 minutes or until cold and firm. (The dough may be refrigerated for up to 12 hours, if preferred.).
  4. Place a rack in the middle third of the oven and preheat to 350 degrees. Grease several large baking sheets, or coat with nonstick spray oil.
  5. Working with 1 dough portion at a time (leaving the remainder chilled), gently peel away 1 sheet of paper, then lightly pat it back into place. (That will make it easier to lift cookies from the paper later.) Flip the dough over, then peel off and discard the second sheet. Using a 4- to 5-inch gingerbread girl or boy cutter, cut out the cookies. Using a spatula, transfer cookies to baking sheets, spacing about 2 inches apart. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a tray or baking sheet, and chill until firm again.) Gather up and reroll the dough scraps between sheets of paper. Continue cutting out cookies until all the dough is used. Very firmly press raisins into the cookies for eyes and front buttons.
  6. Bake for 9 to 14 minutes, until the cookies are slightly colored on top and slightly darker at the edges; it's better to overbake than underbake. Set aside to firm up about 4 minutes; then, using a wide spatula, transfer to wire racks set over a sheet of waxed paper. Have all the cookies lined up and slightly separated before beginning the glaze.
  7. For the glaze: In a medium saucepan, combine the confectioners' sugar, oil and water until well blended. Bring to a boil, stirring, over medium-high heat, for 30 to 45 seconds or just until the mixture is smooth and becomes translucent. Stir to recombine the glaze, then use immediately while it is still hot. (If the glaze is allowed to stand and cool, it may thicken and become sugary. In that case, add a teaspoon of hot water to thin it again, place over medium heat and continue stirring until the sugar dissolves. Immediately remove from the heat and use.).
  8. Using a pastry brush or a paper towel dipped in the glaze, brush the cookies until their tops are coated all over with an even layer, not too thick or too thin. Stir the glaze frequently to prevent it from separating. Let the glazed cookies cool completely, at least 1 hour; the glaze may become slightly sugary and flaky.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 392.92 Kcal (1645 kJ)
Calories from fat 107.96 Kcal
% Daily Value*
Total Fat 12g 18%
Sodium 725.6mg 30%
Potassium 385.69mg 8%
Total Carbs 67.77g 23%
Sugars 37.53g 150%
Dietary Fiber 4.28g 17%
Protein 6.54g 13%
Vitamin C 0.1mg 0%
Iron 2.7mg 15%
Calcium 139.3mg 14%
Amount Per 100 g
Calories 385.43 Kcal (1614 kJ)
Calories from fat 105.9 Kcal
% Daily Value*
Total Fat 11.77g 18%
Sodium 711.78mg 30%
Potassium 378.35mg 8%
Total Carbs 66.48g 23%
Sugars 36.82g 150%
Dietary Fiber 4.19g 17%
Protein 6.42g 13%
Vitamin C 0.1mg 0%
Iron 2.7mg 15%
Calcium 136.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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