Gingerbread People

Gingerbread People Recipe
Photo: Johnny Autry; Styling: Cindy Barr
If you want to dress up the cookies, use red hot candies for buttons and currants for eyes; press those into the dough cut-outs before they're baked.


Serves 26 (serving size: 1 cookie)
Total time: 1 Hour, 12 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 1 Hour, 12 Minutes

Nutritional Information

Calories 124
Fat 3.8 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 22.1 g
Fiber 0.4 g
Cholesterol 16 mg
Iron 0.8 mg
Sodium 112 mg
Calcium 13 mg


11 1/4 ounces all-purpose flour (about 2 1/2 cups)
1 tablespoon ground ginger
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1/4 cup golden cane syrup (such as Lyle's Golden Syrup)
2 tablespoons molasses
1 large egg
1/2 cup powdered sugar
2 teaspoons 2% reduced-fat milk


1. Preheat oven to 350°.

2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, baking soda, cinnamon, and salt, stirring mixture well with a whisk.

3. Place brown sugar and butter in a bowl. Beat with a mixer at medium speed 2 minutes or until light and fluffy. Add cane syrup, molasses, and egg; beat 1 minute or until well combined. Add flour mixture, and beat on low speed 1 minute or until just combined. Gently press mixture into a disc, and wrap in plastic wrap. Chill for 30 minutes.

4. Divide dough in half. Roll each dough portion to a 1/8-inch thickness on a lightly floured surface; cut with 5-inch cutters to form 26 cookies. (Reroll scraps, as necessary.) Place cookies 1 inch apart on a baking sheet covered with parchment paper. Bake at 350° for 8 minutes or until lightly browned. Let cool on baking sheet 5 minutes. Remove cookies from baking sheet; cool completely on a wire rack.

5. To prepare icing, combine powdered sugar and milk, stirring with a whisk until smooth. Spoon icing into a small zip-top plastic bag. Snip a tiny hole off one corner of the bag. Pipe icing onto cookies as desired.

Deb Wise,

Cooking Light

December 2012
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