Advanced

Gingerbread People (Cookie Exchange Quantity)

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Gingerbread People (Cookie Exchange Quantity)

“Can we eat them yet?” is the first question you’ll hear when baking spicy gingerbread cookies. The aroma is almost as good as the taste!

false

(125 Ratings)

125 Ratings

5 spoons 58%

4 spoons 14%

3 spoons 11%

2 spoons

1 spoons 14%

Member Reviews (13)

6053c870-1c94-4253-8509-3868de861a0d

Pin It

PREP TIME
2 Hr 15 Min
TOTAL TIME
4 Hr 45 Min
SERVINGS
108

1: cup packed brown sugar

1/3: cup shortening

1 1/2: cups dark molasses

2/3: cup cold water

7: cups Gold Medal® all-purpose flour

2: teaspoons baking soda

2: teaspoons ground ginger

1: teaspoon ground allspice

1: teaspoon ground cinnamon

1: teaspoon ground cloves

1/2: teaspoon salt

Easy Creamy Frosting

4: cups powdered sugar

1: teaspoon vanilla

: About 5 tablespoons half-and-half

Save $$$ on your favorite brands

1 In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2 Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3 Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4 In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.

Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 70

(Calories from Fat 5),

Total Fat 1g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 40mg;
Total Carbohydrate 15g

(Dietary Fiber 0g,
Sugars 8g),

Protein 0g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 6.00%;

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 13 Reviews View All

Posted 12/24/2011 8:16:22 AM REPORT ABUSE Mom24Babies said:

Rating:

I wasn't pleased with this recipe at all. My gingerbread turned out hard-more like a gingersnap. The gingerbread also had a weak taste. Not a pungent, spicy gingerbread taste. I won't be making these again next year. What a disappointment!

This reply was: Helpful Inspiring

Posted 12/28/2010 3:31:28 PM REPORT ABUSE s26 said:

Rating:

I MADE THIS COOKIES LAST WEEK IS SO EASY AND FUN TO MAKE MY KIDDS AND COUSINS LOVE THIS COOKIES I MADE THIS COOKIES EVERY XMAS AND EVERY MONTH I LOVE GINGERBREAD COOKIES,THERE ARE PERFECT TO GIFT!!!!!!

This reply was: Helpful Inspiring

Posted 12/17/2010 2:04:15 PM REPORT ABUSE Ginnaye said:

Rating:

ok I made the dough last night, was very worried because it looked very dry and almost like it was crumble-y, but big pieces (if that makes any sense) but I just trusted the recipe. I put it in the fridge overnight and baked this morning with my 5 inch cutter (made almost 36 using that cutter). I would say let them be a smidge thicker, closer to 1/4". especially for kiddos. my kids like softer cookies anyway. My only thing is that they need more ginger in them. next time I cook them I will increse the amount 50% for that one thing. This morning I had to let the dough warm up a minute on the table and then work it with my hands and smoosh it in a ball before rolling out. HAVE FUN THEY ARE GREAT!

This reply was: Helpful Inspiring