Gingerbread Kids

Photo Credit
The Editors
about 4 dozen cookies
Preparation Method
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These gingerbread kids are meant to be perfectly bite-size, but feel free to make them as large as you like. Just don’t eat them all in one sitting (or do—we won’t judge!).

1 stick (1/2 cup) unsalted butter
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon baking soda
1 tablespoon milk
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon kosher or sea salt
3 cups flour
1 egg white
1 tablespoon cold water
Candied fruit or nuts (optional)
Butter Frosting

In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Add molasses and egg and beat well. Dissolve soda in milk and add to batter. Sift together ginger, cinnamon, salt, and flour, and add to batter, mixing thoroughly. Chill dough at least 24 hours.

Adjust oven rack to middle position and heat to 350 degrees F. Roll dough out to 1/8-inch thickness and cut into gingerbread boy shapes. Whip egg white with a tablespoon of cold water and use a soft-bristled pastry brush to glaze cutouts, giving cookies a shiny surface and covering imperfections. Press candied fruit or nuts on cookies for eyes or noses, as desired.

Arrange cookies on a baking sheet and bake 6 to 8 minutes or longer, until firm but not too brown. Cool on racks until room temperature. Frost and decorate as you like.

Butter Frosting

1/3 cup unsalted butter, softened
1 egg yolk (or substitute 3 tablespoons Egg Beaters)
1 cup confectioners' sugar
Vanilla extract or other flavoring
Food coloring (optional)

In the bowl of a standing or electric mixer, cream butter and egg yolk until smooth. Stir in confectioners’ sugar and flavoring. Add some food coloring if desired.

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The Almanac Chefs

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