Gingerbread People

Gingerbread People Recipe
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

Nutritional Information

Calories 56
Caloriesfromfat 14 %
Fat 0.9 g
Satfat 0.5 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 11.5 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 27 mg
Calcium 10 mg

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

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.

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.

Preheat oven to 350°.

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.

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.

Note:

Charity Ferreira,

November 2006
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