Cooking With Cathy: Gingerbread People Recipe

Updated 4 years ago

Gingerbread People Recipe SummeryRecipe Courtesy: Cathy Speronis Difficulty: Easy Prep Time: 15 min. Cook Time: 25-30 min. Yield: 4+ large Gingerbread figures2 sticks (8oz.) unsalted butter, softened1 cup firmly packed dark brown sugar3/4 cup unsulphured molasses4 cups all-purpose flour1 Tbsp. cinnamon1 Tbsp. ground ginger1/2 tsp. ground cloves1/2 tsp. ground nutmeg3/4 tsp. baking soda1/2 tsp. saltWhisk flour, spices, baking soda, and salt in a medium bowl. Set aside. Beat butter and sugar in an electric mixer until light and fluffy (about 3 min.). Beat in molasses. Add flour mixture, a little at a time until incorporated. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour, until firm.Position oven racks in upper and lower thirds of oven and preheat oven to 325*(f).Cut out templates onto cardboard. On a lightly floured surface, roll dough out until 1/8″ thick. Place templates over dough and cut out. Re-roll dough scraps as necessary for reuse. Place dough carefully onto parchment lined cookie sheet. Bake until puffed, and slightly brown around edges, 15-20 minutes. Remove from oven and allow to cool completely.Royal Icing1/4 cup meringue powder1/2 cup cold water4 1/2 cups sifted powder sugarIn an electric mixer with wire whisk, beat meringue powder with cold water until foamy and starting to form peaks. Gradually add powdered sugar and beat until firm peaks form. Keep covered until ready to use. At this point icing can be divided and tinted with food coloring.Color Flow IcingTo make color flow icing, place a small amount of royal icing in a bowl and let icing down by adding water, 1/4 tsp. at a time, until the icing has become loose and flows.To Decorate: Pipe a border if icing and set to dry. Fill in borders of Royal Icing with color flow icing. Allow to dry completely before adding designs.


MENU