Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gingerbread People
Getting reviews...
- Level: Intermediate
- Total: 6 hr 30 min
- Active: 1 hr 30 min
- Yield: about 42 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 135
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 88 mg
These gingerbread people are a holiday classic—crisp, sweet and warmly spiced with ginger, cinnamon, allspice and cloves. Decorating them is all about creativity: use royal icing, dragées and colorful candies to bring them to life. The icing dries hard, so these cookies are perfect for making ahead and gifting. They’re a nostalgic treat that makes the season feel magical.
- Level: Intermediate
- Total: 6 hr 30 min
- Active: 1 hr 30 min
- Yield: about 42 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 135
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 88 mg
Ingredients
For the Cookies:
For the Royal Icing:
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Directions
- Make the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the melted butter, brown sugar and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until light and smooth. Beat in the egg. With the mixer on low speed, beat in the flour mixture in 3 batches until combined. Pat the dough into a 1/2-inch-thick rectangle, wrap in plastic wrap and refrigerate until firm, at least 4 hours or up to 1 day.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into thirds. Flour one piece of dough and roll between 2 pieces of parchment until 1/4 inch thick, dusting with more flour if needed. (If the dough is too firm, let soften for a few minutes, then try rolling again.) Cut out cookies using a 3-inch gingerbread person cookie cutter. Brush off the excess flour and arrange the cookies 1 inch apart on one of the baking sheets; refrigerate 15 minutes. Repeat with the remaining dough. Gather the scraps, pat into a disk, wrap and refrigerate until firm, then roll out and cut out more cookies.
- Bake the cookies, switching the pans halfway through, until slightly puffed and set around the edges, 12 to 15 minutes. Transfer the baking sheets to racks and let the cookies cool completely on the pans.
- Make the icing: Whisk the confectioners’ sugar and meringue powder in a stand mixer. Using the paddle attachment, beat in the water and vanilla until stiff, glossy peaks form, adding more water, 1 tablespoon at a time, to reach a smooth, pipable consistency. Spoon the icing into a piping bag and pipe onto the cookies. Add sprinkles, if desired. Let the icing harden, at least 1 hour.
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