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Gingerbread Man Cookies

Gingerbread Man Cookies

Each year for Ballet Spartanburg’s production of The Nutcracker, I bake 450 of these gingerbread cookies to be sold over the performance weekend. Rolling dough is like relaxation therapy to me.

I became involved with Ballet Spartanburg when my daughter Shelby took ballet classes for fifteen years. She went on to the University at St. andrews in Scotland. Fortunately, my family still has the privilege of being a small part of the ballet for this very special event.

Thank you, Trish Mccallister, for sharing your recipe.

1/3 cup shortening
1 cup light ordark brown sugar
1 1⁄2 cups molasses
2/3 cup ice water

In large bowl of an electric stand mixer, using the paddle, combine the first three ingredients. Add the ice water.

Sift together

7 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon ground cloves 1 teaspoon cinnamon

Mix the flour mixture into the shortening and water mixture.

Roll the dough to 3/8-inch thickness and cut.

For the cookies

Bake at 350 degrees for 12-15 minutes.

For the ornaments

Bake at 250 degrees for 1 hour. Before baking, use a regular drinking straw to make a hole in the top of the cookie to put your ribbon through.

If the amount of this recipe is too much for your mixer to hold, cut it in half.

Makes forty 3-inch cookies or ornaments.

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Thanksgiving Order Notice

Plan ahead for the best experience with the tips below:

🦃 If you would like delivery during the week of Thanksgiving we highly recommend selecting FedEx Overnight shipping at checkout to ensure delivery by Wednesday before Thanksgiving.

🦃 Plan for 6 hours to defrost at room temperature. Do not store or defrost cakes in the fridge as it will dry them out.

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