Gingerbread People Recipe

Gingerbread People RecipePhoto by: Taste of Home Gingerbread People Recipe Rating 4

"These soft, chewy cookies are favorites of my grandchildren. They love helping me decorate them!" Joan Truax, Pittsboro, Indiana

This recipe is:

Diabetic Friendly

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Gingerbread People Recipe
  • Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Yield: 30 Servings
25 10 35

Ingredients

  • 6 tablespoons butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 1-1/2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Icing and candies of your choice

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
  • Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie (calculated without decorations) equals 99 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 88 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Gingerbread People in Taste of Home December/January 2009, p73

Healthy Cooking

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Reviews for Gingerbread People (1)

Gingerbread People Recipe

Gingerbread People

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Reviewed on Dec. 22, 2011 by brianneosborn

I love soft gingerbread cookies, saw this recipe had received high marks, so I was super excited to try it. I would not, however, bother making it again.

The recipe yields a fantastic classic gingerbread flavor, which is why I rated this 2 stars instead of zero. The dough was unworkable. In fact the first batch I made was so dry and crumbly I had to throw it away. Sure that I had done something wrong, I carefully mixed up another batch, only to get the same result. I decided to keep the 2nd batch and use my cookie scoop, which was still tricky. I rolled them in sugar crystals and baked. I ended up with decent cookies, but it was way too frustrating to make it worthwhile.

 
 
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