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Gingerbread Babies

 Gingerbread Babies
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.—
30 ServingsPrep: 2 hours + chilling Bake: 10 min./per batch + standing

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups King Arthur Unbleached 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

2 of 2

Gingerbread Babies (continued)

Directions (continued)

  • 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.
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.