Holiday Cookies: Classic Gingerbread People

I think I'm correct in stating that it's not really the holiday season without a batch of gingerbread cookies baking in the oven. These tasty, spicy Christmas treats are fun to make and even more fun to decorate. Plus, they make the house smell amazing. Gingerbread people are always on the top of my holiday baking list.

Decorate the cookies with royal icing (recipe follows) and candy sprinkles. I find that the icing is easiest to apply, especially for kids, when using a squeeze bottle, like the ones found in our favorite cookie decorating kit. If you're short on time, you can always buy those pre-made tubes of icing in the grocery store.

Ingredients

• 12 tablespoons butter, softened
• 1 large egg
• 3/4 cup dark brown sugar
• 2/3 cup molasses (unsulphered)
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cloves

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses together until fluffy. Add vanilla and agg and mix until thoroughly combined. (You can also do this with a large mixing bowl and a hand-held mixer.)

In a large bowl, whisk together flour, salt, baking soda, and spices until combined. Add bit by bit to the wet ingredients in the mixer and beat on low speed until thoroughly combined.

Divide the dough into two halves and wrap each in plastic wrap, flattening them into discs. Chill in the refrigerator for at least 30 minutes or even overnight. This dough really has to be chilled, otherwise you won't be able to roll it out properly.

Preheat your oven to 350°F. Line two baking sheets with parchment paper. On a floured surface, roll out one of the dough disks until it's 1/4 inch thick. Cut dough into shapes and place 2 inches apart on prepared baking sheets. You can combine the dough scraps and re-roll to make more cookies; chill the dough if it gets hard to work with.

Bake cookies for 8–10 minutes. If you like chewy gingerbread cookies then make sure you take them out after 8–9 minutes. Let cool thoroughly and then decorate.

Glossy Royal Icing
I like this icing because it doesn't call for egg whites and has an appealing glossy finish, thanks to the corn syrup. Icing can be colored with food coloring.

• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla or almond extract
• 2 tablespoons warm water
• 1 tsp light corn syrup

Combine all ingredients in a small bowl. Start off with 2 tablespoons water. If your icing is too thick, add more water by the teaspoon. If it's too runny, add more another tablespoon of powdered sugar.

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