It’s not just about the Gingerbread man. He was lonely, so we’ve got gingerbread people; a whole family of them! And, it’s a pretty healthy recipe for a cookie and this time of year we can all use that! You can roll them a little thicker for a chewy cookie or thinner will come out crispy and are perfect to dunk in a cup of coffee or tea.
- 2 1/4 cups all-purpose flour about 10 ounces
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/4 cup butter softened
- 1/2 cup molasses
- 1 large egg
- 1 1/4 cups powdered sugar
- 2 tablespoons 2% milk
- 1/4 cup colored sugar sprinkles
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.
Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.
Combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.
Sometimes the dough can be overly sticky. Just be sure to use plenty of flour when rolling out.