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Soft & Spiced Gingerbread People

I love gingerbread cookies so much.
Course Dessert
Cuisine American
Keyword Christmas, Christmas Cookies, Cookies, Ginger, Gingerbread, Molasses, Rosanna Pansino
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4 Dozen
Cost Per cookie: $ 0.19 or Per batch $9.30

Ingredients

For the Gingerbread Dough:

  • 4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 2 teaspoons Ground cinnamon
  • 1-1/2 teaspoons Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground nutmeg
  • 1 teaspoon Salt
  • 12 tablespoons Unsalted butter softened to room temperature
  • 1 cup Packed dark brown sugar
  • 1 Large egg
  • 3/4 cup Molasses
  • Red Hots Candy or M&Ms for buttons

For the Best-Ever Icing:

  • 3 tablespoons Egg white powder or 3 large egg whites
  • 4 cups Confectioners' sugar sifted
  • 1/2 teaspoon Cream of tartar
  • 1 tablespoon Honey or light corn syrup
  • 1/4 teaspoon Salt
  • 1 teaspoon Pure vanilla extract
  • 4 to 5 tablespoons Warm water

Directions

  • GET READY: In a medium bowl, whisk together your flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until beautifully combined. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • CREAM & MIX: In a large bowl with an electric mixer, beat the softened butter and brown sugar for 3 to 5 minutes until it looks light and fluffy. Mix in the egg and molasses.
  • COMBINE: On low speed, gradually mix your flour and spice blend into the wet base until a uniform dough pulls together.
  • CHILL: Shape the dough into flat disks, wrap them tightly in plastic, and let them rest in the fridge for 3 hours.
  • SHAPE: On a lightly floured surface, roll out your dough to a 1/4-inch thickness. Cut out your gingerbread figures using your favorite cookie cutters and arrange them 1 inch apart on your lined sheets. Pop the sheet into the freezer for 15 minutes to lock in the shapes.
  • BAKE: Bake at 350°F until the cookies are firm to the touch and look nice and dry, about 10 minutes. I always start checking at 8 minutes because every oven has its own personality!
  • DECORATE: While the cookies are still warm from the oven, gently press 3 red hots or candies down the center for buttons. Let them cool completely on a wire rack before piping your smooth icing details on top.

Notes

The Bake Doctor's Notes:
  • Original Recipe Credit: This classic holiday bake is adapted from and inspired by Rosanna Pansino’s Baking All Year Round.
  • Storage: Keep your cookies locked tight in an airtight container at room temperature. They actually get even better and softer after a day or two!