Gingerbread People

Becky Luigart-Stayner

For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper. Use a variety of cookie cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 1/8-inch rounds. Refrigerate the dough up to three days, or freeze up to one month.

Yield: About 5 dozen cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 14%
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 11.5g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 27mg
  • Calcium: 10mg

Ingredients

  • Cookies:
  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup molasses
  • 1 large egg
  • Decorations:
  • 1 1/4 cups powdered sugar
  • 2 tablespoons 2% milk
  • 1/4 cup colored sugar sprinkles

Preparation

  1. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring with a whisk.
  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.
  3. Preheat oven to 350°.
  4. Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.
  5. To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.
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