Gingerbread People
Submitted by fern509
Classic gingerbread people cookies with molasses, brown sugar, and warm spices. Makes 30 crisp-tender cookies, perfect for decorating with kids for Christmas baking.
YIELD
30 servingsPREP
2 hrsCOOK
15 minREADY
4 hrsThis is the gingerbread cookie recipe that makes your kitchen smell like every holiday movie rolled into one, with dark molasses and brown sugar creating deep, caramel-tinged sweetness.
The dough chills for at least 2 hours so it rolls out like a dream without sticking or tearing, making cookie cutting with the kids actually enjoyable instead of frustrating.
Warm ginger, cinnamon, cloves, and allspice give each bite that classic spicy-sweet kick, while the cookies bake up with crisp edges and just-tender centers.
Yields a generous 30 cookies, plenty for decorating parties, gift tins, and sneaking a few straight from the cooling rack when nobody’s looking.
Baking Tips
- Self-rising flour works here if you omit the baking soda and salt, making this even easier
- Roll the dough to exactly ¼ inch thick for cookies that hold their shape but aren’t rock-hard
- Let cookies cool completely on the sheet for 5 minutes before moving to prevent breakage, especially the skinny arms and legs
Ingredients
Directions
Note: If using self-rising flour omit baking soda and salt.
Mix brown sugar, shortening, molasses and water.
Stir in remaining ingredients.
Cover and refrigerate at least 2 hours.
Heat oven to 350℉ (180℃).
Grease cookie sheet lightly.
Roll about ¼ of the dough ¼ inch thick on floured board.
Cut with floured gingerbread cutter or other favorite cutter.
Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched; cool.
Decorate with colored frosting, colored sugar and candies if desired.
Yields about 2½ dozen 2½ inch cookies
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