- Special Pricing
- Active Time 40m
- Total Time 1h 50m
Yield about ten 4-inch Gingerbread Persons
You will need a metal cookie cutter in the shape of a person. Any cookware store has metal cookie cutters in many different forms and you won't have any trouble finding one.
- 8 tablespoons (1 stick or 1/2 cup) softened butter
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspon salt
- 1 tablespoon powdered ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- Butter Frosting (see recipe)
- Basic Clear Glaze (see recipe)
Cream the butter and sugar together, then beat in the molasses and egg. In another bowl, add the flour, baking soda, salt, ginger, nutmeg, cinnamon and allspice. Stir well with a fork so the dry ingredients are well mixed.
Add the dry ingredients to the butter/sugar mixture and beat until the dough is thoroughly mixed. Cover the bowl and refrigerate for about an hour, or until the dough is chilled.
Preheat the oven to 350 degrees F and grease some cookie sheets.
On a lightly floured surface, roll the dough about 1/4-inch thick. Using a cookie cutter, cut the dough into Gingerbread Persons - or any other shapes you wish. Transfer the cut pieces of dough to the prepared cookie sheets, placing them about 1 inch apart.
Bake for about 7 minutes. Remove from the oven and transfer the cookies to racks. Brush the cookies with Basic Clear Glaze when still warm or frost with the Butter Frosting when cool. Make faces and buttons with raisins, bits of citron or candied fruit or little red cinnamon candies. If you wish, you may tint the icing in various colors and pipe it through a pastry bag fitted with a small round tip (the kind used for writing) to give the figures more detail.
Recipe created exclusively for Cooking.com by Marion Cunningham.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
392 calories; 13g total fat; 53mg cholesterol; 263mg sodium; 67g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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