Gingerbread People Recipe -
Gingerbread People Recipe
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Gingerbread People

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    1 hr
  • COOK

    6 mins

    1 hr 30 mins


  1. In a large bowl, cream together the butter, sugar and corn syrup until smooth. Beat in the egg. Combine the flour, baking soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. Cover and refrigerate dough for at least 1/2 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. To make the frosting, whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food coloring if desired and pipe onto cooled cookies. This icing can also be used as a glue to affix candy decorations.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

This recipe is more like a gingersnaps recipe rather than a soft and/or chewy gingerbread people recipe. However, they were really tasty and worked well with cutouts. The icing recipe worked very well. We added food coloring and it was great!

Most Helpful Critical Review
Dec 15, 2003

I added 3 tablespoons of molasses for a more gingerbread taste. Also the gingerbread "people" looked looked like bloated blobs, probably too much baking powder? On the plus side, they were very tasty! Either way I won't be making this recipe anymore.


25 Ratings

Oct 13, 2003

These were wonderful. My son says they are nice and moist. The dough did spread when baking, my people looked very fat, but they tasted great.

Feb 14, 2008

I loved this recipe and although they are more spice biscuits than ginger, they were delicious. After reading the reviews I added an extra half a cup of flour and the biscuits kept their shape beautifully. This recipe will definitely be a favourite of mine and my family's

Oct 13, 2003

The cookies are soft enough to be edible, but firm enough to make good building material, about the texture of a good sugar cookie. They are lightly spiced enough that even the people who don't like gingerbread usually even enjoy them, but still have that wondeful gingerbread bite.

Jul 19, 2007

I love this recipe! I have used it many times and it always turns out great! I get complements every time I make these. The cookies most of the time do spread out too far after being baked, but you can just put designs with icing on them and they will look really nice.

Dec 29, 2003

This is the first time i've made gingerbread cookies, and these were fantastic. I live in New Zealand, and used Golden Syrup instead of corn syrup or molasses (as one reviewer suggested). I also didn't use ginger, as I was out. I know, gingerbread cookies without ginger? I added a bit more cinnamon and used nutmeg instead. The cookies weren't at all spicy-hot (probably because of the lack of ginger), but they tasted wonderful! Can't wait to make more.

Dec 12, 2003

This are good cookies, I liked them, but I found them a little bit spicier and sweeter than I would've liked. I tried to do boys and girls, and they spread out so much, you couldn't tell what they were once they were done. I will definetly try another recipe for the next time.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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