Which came first, the story or the cookie? It seems that the first gingerbread biscuits in the shape of human beings were made in the court of Elizabeth I of England (1533 –1603). She liked to serve her favorite guests gingerbread figures who looked like them! Now, the Gingerbread Man story appeared in the 1875 St. Nicholas Tale Magazine, where a childless old woman bakes a little gingerbread man who leaps from her oven and runs away, only to end up in the jaws of a fox. But the story was already popular back then, so it’s hard to know when exactly it was invented. The Gingerbread Boy, on the other hand, is a more recent American interpretation of the tale.
Though I read The Gingerbread Man many times to my son when he was a little bit younger, I had never made Gingerbread Man cookies. I was already thinking of offering cookies to my neighbor who graciously gave a daily school ride to my son. So I went to the closest store to get a Gingerbread Man cookie cutter, but what I found was a silicone Gingerbread Boy mold. Well, there are different versions of the fairy tale, so why not a different version of the baked good? Gingerbread Boy it is!
Ingredients: • 1/4 cup white sugar • 1/4 cup light brown sugar • 3 normal size eggs (or 2 large eggs) • 1/2 teaspoon vanilla extract • 1 cup all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon nutmeg • 1/4 teaspoon allspice • 1/4 teaspoon ground ginger • 1/2 teaspoon orange zest • 1 stick of butter, melted
Cinnamon-almond-sugar coating ingredients:• 2 tablespoons butter, melted • 1/4 cup granulated sugar • 1 teaspoon ground cinnamon • 1/4 cup ground almond
Steps: Beat the sugar, vanilla and eggs together until creamed. In a bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the mixture. Incorporate slowly the melted stick of butter. Place the mold on a baking tray, and put 1 tablespoon of batter in each of the mold cavities. Bake for 18 minutes in a 350F pre-heated oven.
Right after removing the tray from the oven, dip one side of each Gingerbread Boy first into 2 tablespoons of melted butter, then into the cinnamon-almond-sugarmixture.
They are delicious eaten warm. If there are any left, save them in a closed container or a plastic bag because they dry out fast.