Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Crystallized Ginger Gingerbread People

Servings: 3-4 dozen


For Cookies:
4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/2 cup coarsely chopped crystallized ginger* (about 3 ounces)
1/2 cup firmly packed dark brown sugar
2 teaspoons freshly grated lime or orange zest, optional
1/2 cup (1 stick) unsalted butter, softened
1 cup molasses
1 large egg

For Decorating Icing:
6 tablespoons (3/4 stick) unsalted butter, softened
3 cups powdered’ sugar
Pinch salt
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons lime, orange or lemon juice, at room temperature
Crystallized ginger cut into 1/8-inch bits, optional

*Crystallized ginger, also called candied ginger, can be found at specialty food markets or online at Look for slices or chunks of crystallized ginger that are soft.

Cooking Directions:

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

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.

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.

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.

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.

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.

Enter the food name below and we'll give you a few ideas.