Adorable Gingerbread People Are Good Enough to Eat

Yum! 0

gingerbread menHere's a holiday confession worthy of the Grinch himself: While I love baking, I hate rolling out cookie dough for gingerbread people. Oh, the mess! Flour covering every surface of the kitchen, dough scraps littering the floor ... and I can never tell if I'm rolling the dough too thin or too thick. (Usually I err on the "too thick" side, ending up with particularly puffy gingerbread people.) Anyway, if I'm gonna put all that effort into a batch of cookies, I want them to taste great. Better than great! And this recipe for Gingerbread People from Martha Stewart does not disappoint.

Gingerbread People

3 cups all-purpose flour (spooned and leveled), plus more for rolling 2 teaspoons ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 1/2 teaspoons salt
    6 tablespoons (3/4 stick) unsalted butter, room temperature
    1/2 cup packed dark-brown sugar
    1 large egg
    3/4 cup unsulfured molasses
    2 cups confectioners' sugar
    4 teaspoons powdered egg whites (meringue powder)
    1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
    2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
    3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
    4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
    5. Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.

Image via Kate Farquharson/Flickr

christmas, holidays

Add a Comment

To add a comment, please log in with

Use Your CafeMom Profile

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Comment As a Guest

Guest comments are moderated and will not appear immediately.