Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread Kids 3.5 (170) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 20 dressed cookies Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out. Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1 cup firmly packed dark-brown sugar 1 large egg ½ cup unsulfured molasses 2 ¼ teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon baking soda ¼ teaspoon salt 4 cups all-purpose flour, plus more for dusting Sanding sugar and miniature candies, for decorating Directions In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. On low speed, add flour a cup at a time, mixing until incorporated. Divide dough into quarters; shape into disks, and wrap into plastic. Refrigerate until firm, about 3 hours. Preheat oven to 375 degrees with racks in top and bottom third. On a lightly floured work surface, roll out a dough disk to 1/8 inch thick. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 20 kids. Transferto parchment-paper-lined baking sheets, leaving 1 inch between cookies. With remaining dough, cut out additional kids to make clothes, jewelry, and hair as desired. Dress cookies, and refrigerate 20 minutes. Bake cookies, two sheets at a time, 7 minutes; rotate pans top to bottom and front to back, and continue baking until cookies are firm when touched, about 6 to 8 minutes more. Let cool on baking sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired. Rate it Print