I used to think gingerbread people were mostly for decorating and looking at, but not for eating. Â Now I think they’re as yummy to eat as they are fun to make. Â The texture is light and crisp, and the spice is just right. Â Best of all the cookies aren’t too sweet. Â This way, the kids can decorate the little people with icing and all kinds of candy and not go into sugar shock!
NOTE: For instructions on making gingerbread cookie ornaments, click here
COOKIE CUTTERS NEEDED: “people” from 3 Â to Â 5 inches tall
Whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl.
Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy. Â Beat in the egg, then the molasses. Â With the beaters on low speed, mix in the flour mixture until incorporated and the dough starts to clump together. Â Gather the dough into a ball, then divide it half. Â Flatten each half into a disk and wrapÂ separatelyÂ in plastic wrap. Â Chill for at least 2 hours or until firm enough to roll out.
PREHEAT the oven to 350 Â°F. Â Line 2 cookie sheets with parchment paper.
WORKINGÂ with one disk at a time, roll it out on a well floured surface to a scant 1/4 Â inch thickness. Â Sprinkle the rolling pin with flour if the dough sticks to it. Â Use assorted ” people ” cutters to stamp out cookies. Â Using a thin metal spatula, transfer the cookies to the prepared sheets arranging them about 1 Â 1/2 Â inches apart. Â Gather the scraps into a ball, chill the dough as necessary and reroll a few times.
BAKE the cookies for about 11 minutes, rotating the sheets from top to bottom and front to back halfway through baking or until the edges appear slightly browned. Â Let the cookies rest on the sheets for a few minutes to firm up, then carefully transfer them to a rack to cool completely before decorating.
STORE undecorated cookies in an airtight container for up to 3 weeks.
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter , softened
3/4 cup packed brown sugar
1 large egg
1/2 cup molasses
35 to 45 Cookies