Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread People 3.0 (216) 19 Reviews 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 55 mins Total Time: 1 hrs 55 mins Yield: 18 Keep your gingerbread ladies and gents looking their most dapper with this playful recipe. Ingredients 3 cups all-purpose flour (spooned and leveled), plus more for rolling 2 teaspoons ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 teaspoon baking soda ½ teaspoon baking powder 1 ½ teaspoons salt 6 tablespoons (¾ stick) unsalted butter, room temperature ½ cup packed dark-brown sugar 1 large egg ¾ cup unsulfured molasses 2 cups confectioners' sugar 4 teaspoons powdered egg whites (meringue powder) Directions In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking). Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.) For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired. Cook's Notes Make sure the disks of dough are well-chilled so they're easy to roll out thin. Roll from the center out, and aim for an even thickness, stopping just short of the edge of the dough. A quick dip in flour will keep the cookie cutter from sticking to the dough. Look for powdered egg whites in the baking aisle at your supermarket. Rate it Print