Sherrill's Secret Soft Gingerbread Boys

4.3 (12)

This is cookbook writer Nancy Baggett's re-creation of a fashionable gingerbread cooky sold astatine a erstwhile Capitol Hill landmark eatery, Sherrill's Restaurant and Bakery. The cookies are fragrant with spice, plump and somewhat soft, yet not cakey. They are finished with a light, sugary icing that is reminiscent of doughnut glaze.

You'll request a 4- oregon 5-inch gingerbread antheral cooky cutter.

The dough needs to beryllium refrigerated twice; first, for 30 minutes, and past for 30 to 40 minutes oregon up to 12 hours (or frost faster; spot times, below). Pack the cookies flat, with wax insubstantial betwixt the layers, successful an airtight instrumentality for up to 1 week. They tin beryllium frozen, good wrapped, for up to 2 months.

Baker Howard Ward was not consenting to portion with his archetypal recipe, but respective fans of the Sherrill's mentation person told Baggett that hers is precise adjacent to the original. Adapted from her "The All-American Dessert Book" (Houghton Mifflin, 2005).

Ingredients

Nutritional Facts

Per cooky (based connected 18)

• Calories

  340

• Fat

  16 g

• Saturated Fat

  7 g

• Carbohydrates

  50 g

• Sodium

  95 mg

• Cholesterol

  25 mg

• Protein

  3 g

• Sugar

  31 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Baker Howard Ward was not consenting to portion with his archetypal recipe, but respective fans of the Sherrill's mentation person told Baggett that hers is precise adjacent to the original. Adapted from her "The All-American Dessert Book" (Houghton Mifflin, 2005).

Tested by Lisa Cherkasky and Bonnie S. Benwick.

Published March 12, 2026