Gingerbread Babies Recipe

Gingerbread Babies Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Preschoolers and their parents will be enthrall with the antics in the Gingerbread Baby by Jan Brett. This story is a twist on the classic tale of the gingerbread boy with a baby getting into much mischief. Munch on some homemade Gingerbread babies along with the story.—

[X]

Rate Gingerbread Babies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingerbread Babies Recipe

Prep: 2 hours + chilling Bake: 10 min./per batch + standing

Yield: 30 Servings

120 10 130

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Red paste food coloring

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, ginger, baking soda, cinnamon, cloves, cardamom, nutmeg and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll dough to 3/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets; reroll scraps.
Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Tint desired amount of icing red. (Keep unused icing covered at all times with a damp cloth.)
Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container. Yield: about 2-1/2 dozen.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutritional Facts 1 cookie equals 189 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Gingerbread Babies in Taste of Home Christmas Annual Annual 2012, p160