Gingerbread People Cookies

BECKY LUIGART-STAYNER

These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

Yield: 4 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 15%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.7g
  • Carbohydrate: 11.9g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 38mg
  • Calcium: 13mg

Ingredients

  • 2 1/4 cups all-purpose flour
  • 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
  • 6 tablespoons granulated sugar
  • 1/4 cup butter or stick margarine, softened
  • 1/2 cup molasses
  • 1 large egg white
  • Cooking spray
  • 2 tablespoons dried currants
  • 1 1/4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
  2. Preheat oven to 350°.
  3. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
  4. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
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