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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!

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( 126 Ratings)

126 Ratings

5 Stars 58%

4 Stars 13%

3 Stars 11%

2 Stars

1 Stars 14%

Member Reviews ( 13 )

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

Prep Time 2 hr 15 min
Total Time 4 hr 45 min
Servings 108

Ingredients

Cookies

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

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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 70
Calories from Fat: 5),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 40mg; 40%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

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.

REVIEWS & COMMENTS

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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