Gingerbread People Kraftfoods Com Recipes

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GINGERBREAD PEOPLE



Gingerbread People image

Find your new favorite holiday cookie with our Gingerbread People recipe featuring butterscotch pudding. Don't let these tasty Gingerbread People run away!

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h32m

Yield 20 servings

Number Of Ingredients 10

2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
3/4 cup butter, softened
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 egg
1 Tbsp. water
1 cup powdered sugar

Steps:

  • Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Mix powdered sugar and water until blended. Use to decorate cookies as desired.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 17 g, Protein 2 g

GINGERBREAD PEOPLE



Gingerbread People image

Every child in the neighborhood has requested this recipe for their Mom. I haven't found a recipe that compares!

Provided by cdagirl

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 13

1 cup butter, softened
1 ½ cups white sugar
2 tablespoons light corn syrup
1 egg
2 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
2 egg whites
½ teaspoon cream of tartar
2 cups confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 142 calories, Carbohydrate 22.7 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 112.4 mg, Sugar 15.2 g

GINGERBREAD PEOPLE



Gingerbread People image

These soft, chewy cookies are favorites of my grandchildren. They love helping me decorate them. -Joan Truax, Pittsboro, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 14

6 tablespoons butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 large egg, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
3 cups all-purpose flour
3 teaspoons ground ginger
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Decorating icing and assorted candies

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.

Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 88mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GINGERBREAD PEOPLE



Gingerbread people image

Make decorating these adorable gingerbread people even easier (and less messy!) with tubes of shop-bought icing and sweets. Get the kids involved too

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 10

175g dark muscovado sugar
85g golden syrup
100g butter
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
ready-made writing icing
chocolate buttons or small sweets (optional)

Steps:

  • Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
  • Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.
  • Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
  • Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it's all used up.
  • Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

GINGERBREAD PEOPLE TRUFFLES



Gingerbread People Truffles image

These no-bake treats, made from crushed gingersnaps, molasses and warming spices, have all the flavor or holiday gingerbread plus a rich chocolate coating.

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 12 gingerbread men truffles, plus 12 truffle balls (optional)

Number Of Ingredients 12

2 cups finely crushed gingersnap cookie crumbs
2 tablespoons unsalted butter, melted and cooled
1 packed tablespoon light brown sugar
1 tablespoon molasses
Heavy cream, for loosening the batter
1/2 teaspoon pumpkin pie spice
8 ounces semisweet chocolate or chocolate chips, chopped
2 tablespoons coconut oil
2 cups confectioners' sugar
2 tablespoons meringue powder
1 teaspoon freshly squeezed lemon juice
Red and green food coloring, for decorating

Steps:

  • For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours.
  • For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate.
  • Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes.
  • Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration.
  • For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.)
  • Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve.

KAHLUA GINGERBREAD PEOPLE WITH KAHLUA ICING



Kahlua Gingerbread People with Kahlua Icing image

I cut this out from my inlaw's newspaper. I found it to be a great dough to work with and it tastes great. Just remember the dough is easiest to handle if it is refridgerated overnight, so plan ahead.

Provided by Pamela

Categories     Dessert

Time 18m

Yield 24 cookies

Number Of Ingredients 19

1/2 cup shortening
1/4 cup butter
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
3 tablespoons Kahlua
2 1/4 cups flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon ground cloves
1 lb powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter
2 teaspoons corn syrup

Steps:

  • Cream shortening, butter, and sugar together.
  • Beat in egg until fluffy.
  • Stir in molasses and Kahlua.
  • Add dry ingredients to creamed mixture and blend well.
  • Cover and chill for at least 2 hours but preferably overnight.
  • Roll out to 3/8 inch, on a well floured surface, a portion at a time.
  • Keep remaining dough chilled.
  • Cut with cookie cutter and place on lightly greased cookie sheet.
  • Bake at 350 degrees for 8 minutes.
  • Let stand for 1 minute to firm.
  • Decorate with Kahlua Icing.
  • For icing combine all ingredients and tint with food coloring if desired.
  • Pipe icing as desired.
  • to make icing spreadable add 1 or 2 tsp more Kahlua.

GINGERBREAD PEOPLE



Gingerbread People image

Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h55m

Yield Makes 18

Number Of Ingredients 13

3 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
3/4 cup unsulfured molasses
2 cups confectioners' sugar
4 teaspoons powdered egg whites (meringue powder)

Steps:

  • 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.

Nutrition Facts : Calories 224 g, Fat 4 g, Protein 3 g

SIMPLE GINGERBREAD PEOPLE



Simple Gingerbread People image

Decorate your ginger folks in adorable outfits made from icing and dough scraps, from the Martha Stewart Makes Cookies iPad app.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
2 1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
4 cups all-purpose flour, plus more for work surface
Sanding sugar and miniature candies, for decorating

Steps:

  • Beat butter and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Reduce speed to low, and add flour, 1 cup at a time, mixing until incorporated.
  • Divide dough into quarters; shape into disks and wrap in plastic. Chill until firm, about 3 hours.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured work surface, roll out 1 disk of dough to 1/8-inch thickness. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 24 people. Transfer to parchment-lined baking sheets, spacing 1 inch apart. With remaining dough, cut out additional shapes to make clothes, jewelry, and hair as desired. Dress cookies, then chill 20 minutes.
  • Bake cookies 2 sheets at a time, 7 minutes; rotate sheets top to bottom and front to back, and continue baking until cookies are firm when touched, 6 to 8 minutes more. Let cool on sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.

GINGERBREAD FOLK



Gingerbread Folk image

These are gingerbread people.

Provided by Bowen

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Yield 15

Number Of Ingredients 11

1 egg
¼ cup honey
⅞ cup packed brown sugar
2 teaspoons ground ginger
½ cup butter
1 teaspoon baking soda
3 cups all-purpose flour
¼ cup dried currants
2 tablespoons water
1 ½ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Set the oven for 375 degrees F (190 degrees C). Melt a little of the butter and grease baking sheets using a pastry brush.
  • Put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted.
  • Sift the flour, ginger, and baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg.
  • Mix everything together and knead it into a ball. Chill the dough in a plastic bag for 30 minutes.
  • Sprinkle some flour on a flat, clean surface and on a rolling pin. Then roll the dough out until it is about 1/4 inch thick. Use cookie cutters or a knife to cut out shapes and people. Lift the cookies onto baking sheet, then gather all the leftover dough and cut out more shapes. Press currants into the dough to make eyes and buttons and bake for 10 to 15 minutes until they are golden brown.
  • To Make Icing: Sift the confectioners' sugar into a bowl. Add a little water at a time to make a thick, smooth paste. Spoon a bit of the icing into a small bowl and add a few drops of food coloring. Do the same with the rest, using a different color. Fill pastry bags with the icing and squeeze it onto the cookies to make clothes!

Nutrition Facts : Calories 270.3 calories, Carbohydrate 50.3 g, Cholesterol 28.7 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 136.9 mg, Sugar 30.6 g

GINGERBREAD PEOPLE --KRAFTFOODS.COM



Gingerbread People --Kraftfoods.com image

This is the best gingerbread recipe I've ever had. My brothers, who aren't much for sweet things, took more than their share at Christmas. My husband and family loved them. The secret ingredient makes these so moist and fluffy, you'll never turn back.

Provided by Daisy Girl

Categories     Dessert

Time 21m

Yield 20 serving(s)

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 (3 ounce) package butterscotch pudding mix
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon

Steps:

  • Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
  • Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
  • Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/4 inch thickness.
  • Cut into gingerbread shapes. Place on ungreased baking sheets. Use a straw to make a hole near the tope of each cookie for hanging.
  • Bake 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets; cool on wire racks.
  • Decorate as desired.

Nutrition Facts : Calories 142.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 28.9, Sodium 119.1, Carbohydrate 17.9, Fiber 0.5, Sugar 8, Protein 1.7

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GINGERBREAD PEOPLE RECIPE | MYRECIPES
Combine flour, ginger, baking soda, cinnamon, and salt, stirring mixture well with a whisk. Step 3. Place brown sugar and butter in a bowl. Beat with a mixer at medium speed 2 minutes or until light and fluffy. Add cane syrup, molasses, and egg; beat 1 minute or until well combined.
From myrecipes.com


GINGERBREAD PEOPLE RECIPE | RECIPELAND
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From recipeland.com


GINGERBREAD PEOPLE - THAT SUGAR MOVEMENT
Preheat oven to 180 degrees Celsius. Roughly chop the soaked dates then put them into the food processor along with the other ingredients. Whiz them together for 3 minutes or until a coarse dough has formed. Place the dough on the bench and roll it out to around 1/2 cm thickness. Using a person-shaped cookie cutter, cut out as many biscuits as ...
From thatsugarmovement.com


GINGERBREAD PEOPLE - RECIPE | COOKS.COM
GINGERBREAD PEOPLE : 1 1/2 cups molasses 1 cup brown sugar 2/3 cup cold water 1/3 cup lard or fat 7 cups all-purpose flour 2 tsp. baking soda 1 tsp. salt 1 tsp. allspice 2 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon. Preheat oven to 350°F. Mix first 4 ingredients. Blend well. Add remaining ingredients. Roll dough 1/4-inch thick on a floured board. Cut with a floured person shaped …
From cooks.com


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