Gingerbread People

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    These little folks have been around for centuries. Gingerbread originated in the Middle Ages, when it was eaten year-round as a delicacy at fairs. On American shores, the spicy-sweet aroma and festive shapes are familiar symbols during winter holidays.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on October 2, 2014
    Gingerbread Cutouts
    Photo: Andy Lyons
    Prep Time:
    30 mins
    Bake Time:
    5 mins
    Chill Time:
    3 hrs
    Total Time:
    30 mins
    Yield:
    25 gingerbread people

    Ingredients

    • 3 cup all-purpose flour

    • ¾ teaspoon baking soda

    • ½ teaspoon ground cinnamon

    • ⅛ teaspoon ground cloves

    • ½ cup butter

    • ½ cup sugar

    • 1 egg

    • ½ cup molasses

    • 1 teaspoon vanilla

    • ¼ cup grated fresh ginger

    • Royal Icing

    • Assorted colors of paste food coloring

    Royal Icing

    • 2 cup sifted powdered sugar

    • 4 teaspoon meringue powder

    • ¼ teaspoon cream of tartar

    • ¼ cup warm water

    • 1 tablespoon warm water

    • assorted paste or liquid food coloring (optional)

    Directions

    1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

    2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

    3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

    To Store:

    1. Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

    Royal Icing

    1. In a small bowl combine powdered sugar, meringue powder, and cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.