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Gingerbread People

 Gingerbread People
"These soft, chewy cookies are favorites of my grandchildren. They love helping me decorate them!" Joan Truax, Pittsboro, Indiana
30 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 6 tablespoons butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 teaspoons McCormick® Pure 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
  • Decorating icing and assorted candies

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in molasses, egg, vanilla and lemon peel. In another bowl,
  • whisk flour, ginger, baking powder, cinnamon, baking soda, salt and
  • cloves; gradually beat into creamed mixture. Divide dough in half.
  • Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes
  • or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll each
  • portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread
  • man cookie cutter.
  • Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until

2 of 2

Gingerbread People (continued)

Directions (continued)

  • edges are firm. Remove from pans to wire racks to cool completely.
  • Decorate as desired. Yield: 2-1/2 dozen.
To decorate with Royal Icing: In a bowl, combine 2 cups confectioners' sugar, 2 tablespoons plus 2 teaspoons water, 4-1/2 teaspoons meringue powder and 1/4 teaspoon cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. If desired, tint with food coloring and pipe with a pastry bag and small pastry tips. Keep unused icing covered at all times; beat again on high to restore texture as necessary. Yield: 1 cup icing.
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 Exchange: 1 starch.