Crystallized Ginger Gingerbread People

Crystallized Ginger Gingerbread People

prep time

minutes
cook time

minute
servings
3-4
dozen

Ingredients
























Cooking Instructions

1

In a large bowl, whisk together first 8 ingredients; set aside.


2

Place crystallized ginger in a food processor with a metal blade. Pulse to coarsely chop. Add brown sugar and zest, and process until ginger is finely chopped and incorporated into the sugar.


3

Combine butter and sugar-ginger mixture in a bowl; cream together until light and fluffy. Add molasses; beat to combine. Add egg; beat to combine. Add dry ingredients, and mix to combine. Divide dough into 2 equal portions and drop onto large sheets of plastic wrap. Flatten into disks about one inch thick and wrap tightly. Refrigerate at least 2 hours.


4

Heat oven to 375°F. Line baking sheets with parchment paper or butter the sheets. Roll out dough on a well-floured surface, 1 portion at a time (keep remaining dough refrigerated), to 1/8- to 1/4-in. thickness. Cut into shapes. Place one inch apart on baking sheets.


5

Bake 6 to 8 minutes. Cool cookies on pan for about 8 minutes. Transfer directly onto a wire rack to cool completely. Re-roll dough scraps and cut out more cookies.


6

To make icing, combine butter, sugar, salt and vanilla in a mixer bowl. Beat at low speed, gradually adding juice until the desired consistency. Decorate completely cooled cookies as desired using small bits of candied ginger for eyes and buttons.


Ingredients
























Cooking Instructions

1

In a large bowl, whisk together first 8 ingredients; set aside.


2

Place crystallized ginger in a food processor with a metal blade. Pulse to coarsely chop. Add brown sugar and zest, and process until ginger is finely chopped and incorporated into the sugar.


3

Combine butter and sugar-ginger mixture in a bowl; cream together until light and fluffy. Add molasses; beat to combine. Add egg; beat to combine. Add dry ingredients, and mix to combine. Divide dough into 2 equal portions and drop onto large sheets of plastic wrap. Flatten into disks about one inch thick and wrap tightly. Refrigerate at least 2 hours.


4

Heat oven to 375°F. Line baking sheets with parchment paper or butter the sheets. Roll out dough on a well-floured surface, 1 portion at a time (keep remaining dough refrigerated), to 1/8- to 1/4-in. thickness. Cut into shapes. Place one inch apart on baking sheets.


5

Bake 6 to 8 minutes. Cool cookies on pan for about 8 minutes. Transfer directly onto a wire rack to cool completely. Re-roll dough scraps and cut out more cookies.


6

To make icing, combine butter, sugar, salt and vanilla in a mixer bowl. Beat at low speed, gradually adding juice until the desired consistency. Decorate completely cooled cookies as desired using small bits of candied ginger for eyes and buttons.


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