Gingerbread people


Gingerbread people

  • 3 cups all-purpose flour, plus more for rolling
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 7 tablespoons (100 g) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup (250 g) molasses

For the icing

  • 2 egg whites
  • 2 teaspoons lemon juice
  • 2 2/3 cups (320 g) powdered sugar
For about 30 cookies

In a large bowl, whisk together flour, spices, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy; beat in egg and molasses. Gradually add flour mixture; mix just until combined. Divide dough into two disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days.

Preheat oven to 350°F (180°C). Roll out one disk of dough at a time, on a lightly floured work surface, to about 1/8 inch thick. Cut out shapes with cookie cutters, and carefully transfer to baking sheets.

Bake 8 to 10 minutes; rotating sheets halfway through. Transfer cookies to a wire rack to cool completely before decorating.

For the icing: Beat egg whites and lemon juice until foamy but not stiff. Sift in the powdered sugar and beat until well mixed. Transfer to a pastry bag and decorate the cookies as desired.

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