Gingerbread People

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.

Yield: Serves 26 (serving size: 1 cookie)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 1 Hour, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 3.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 22.1g
  • Fiber: 0.4g
  • Cholesterol: 16mg
  • Iron: 0.8mg
  • Sodium: 112mg
  • Calcium: 13mg

Ingredients

  • Cookies:
  • 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
  • Icing:
  • 1/2 cup powdered sugar
  • 2 teaspoons 2% reduced-fat milk

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
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