Christmas gingerbread people

Christmas gingerbread people

Spiced molasses cutouts ready for simple icing smiles and a place on the Christmas cookie tray.

Prep

30 minutes

Bake

12 minutes

Total

102 minutes

Yield

About 24 three-inch cookies

Includes 60 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.

Ingredients

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• 1/2 cup unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulphured molasses, not blackstrap
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, plus a little for rolling
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup powdered sugar, for icing
• 1–2 tablespoons water, for icing

Instructions

1. Beat butter and brown sugar until smooth. Beat in molasses, egg, and vanilla.
2. Whisk flour, spices, baking soda, and salt. Mix into the wet ingredients just until combined. Divide into two discs, wrap, and refrigerate for 60 minutes.
3. Heat oven to 350°F and line baking sheets with parchment. Roll one disc on a lightly floured surface to 1/4 inch thick; keep the other refrigerated.
4. Cut with a 3-inch gingerbread-person cutter. Transfer to sheets 1 inch apart. Gather scraps gently and reroll once. If shapes soften while handling, refrigerate the tray until firm again.
5. Bake one tray at a time for 9–12 minutes, until edges are firm and centers look dry. Smaller shapes need less time. Rest on the sheet for 5 minutes, then cool completely on a rack.
6. Stir powdered sugar with 1 tablespoon water, adding more drop by drop until thick enough to pipe. Transfer to a piping bag, decorate cooled cookies, and allow several hours to dry before packing.

A little baking advice

Keep thickness consistent, especially at arms and legs. Use a thin spatula to lift shapes rather than pulling them up by an arm.

Substitutions & variations

Use stars or trees of similar size instead of people. Do not substitute blackstrap molasses or maple syrup; their flavor and behavior differ.

Storage & freezing

Store airtight at room temperature for up to 5 days. Freeze undecorated baked cookies for up to 2 months. Thaw before icing, and separate decorated cookies with parchment only after the icing has dried.