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Posts tagged ‘gingerbread men’

Day 7 Of 7 Days Of Holiday Cookies- Gingerbread People

Gingerbread People

Gingerbread People

I am finally getting around to posting the last day of my 7 Days of Holiday cookies. I decided to make gingerbread people (not men or ladies) they are androgynous I guess. My piping and decorating skills are less than stellar as evidenced by the sad smiles and the one with a sparkling sugar vest but I’m going to work on it. I made only a few to test the recipe and hone my piping skills.

This recipe is delicious, next time I make it I am going to roll the dough a little thicker than 1/4 inch so they are even plumper. The kids will love these and I hope that after my test run they will look more polished. Because these are for children I didn’t make a royal icing, I didn’t have powdered egg whites and did not want the kids to have raw egg white, so I just mixed confectioners sugar with some water and  a few drops of clear corn syrup. It’s a little sticky and not as easy to work with but safer, I didn’t measure anthing just mixed until I felt the consistency was right. This is adapted from a recipe I found on Martha Stewarts website.

Makes approximately 36 (depending on the size of your cookie cutter)


  •  3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  •  1 stick unsalted butter room temperature
  •  1/2 cup packed dark brown sugar
  •  2 tsp ground ginger
  • 2 tsp ground cinnamon
  •  3/4 tsp course salt
  •  1 egg
  •  1/2 cup molasses (unsulfured)
  • Royal Icing or icing of your choice
  • Fine sanding sugar, for sprinkling
  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into two discs; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Space 2 inches apart on baking sheets lined with parchment paper or silpat, and refrigerate until firm, about 15 minutes.
  4. Bake for 8-10 minutes, remove to wire rack to cool