Fun to create and fun to eat, gingerbread cookies shaped into little people are a traditional favorite for kids and adults alike!  This recipe is slightly adapted from Martha Stewart’s recipe (original can be found HERE).  This same recipe can be used to construct small gingerbread homes.  (I haven’t tried making a large one yet, but you are welcome to give it a go!)  

Makes approx. 16 people



Three cups WHITE FLOUR

Two teaspoons GROUND GINGER

One-quarter teaspoon GROUND CLOVES

One-quarter teaspoon GROUND NUTMEG

One teaspoon BAKING SODA

Half teaspoon BAKING POWDER

One and a half teaspoon SALT

Six tablespoons room temperature DAIRY-FREE MARGARINE  (one that is good for baking, such as Nucoa)

Half cup packed DARK-BROWN SUGAR

One large EGG

Three-quarters cup UNSULFURED MOLASSES



Four teaspoons POWDERED EGG WHITES  (Make sure the product is made in a nut/dairy free facility, like the JUST WHITES brand.  ←Note that the price listed in that link is for a 6-pack.  And FYI: this is an excellent item to stick in your food storage!)

One-quarter cup of WATER



In a large bowl whisk your first 7 ingredients together.  In a separate mixing bowl, beat the margarine and dark brown sugar together until fluffy.  Beat in the egg and molasses.  Slowing incorporate the flour mixture into the mixing bowl just until combined.  Divide the dough in half and flatten into disks.  Wrap each disk in plastic wrap and refrigerate until firm– at minimum 2 hours, up to 2 days in advance, or freeze up to 3 months!  (Thaw before baking.)

Preheat oven to 350F degrees.  Set the oven racks in the upper and lower thirds.  Working with one disk at a time, place the well-chilled dough onto a large square of parchment paper that is lightly floured.  Roll the disk out to be about 1/8 inch thick.  (Dust lightly with flour as needed while rolling.)  Carefully transfer the paper and dough onto a baking sheet and place it in the freezer.  Freeze until firm–approx 20 minutes.

Repeat with the other disk. Remove the baking sheet from the freezer and transfer the paper/dough back onto your workspace.  Using a spatula, carefully loosen the dough from the paper.  Cut out shapes with cookie cutters and brush off any excess flour.  Using the spatula again, carefully transfer your shaped cookies onto a baking sheet.  (Gather up the scraps, briefly refreeze, then re-roll to cut more shapes.)

For softer cookies, bake 8-10 minutes; for crunchier cookies, bake for 11-12 minutes.  (Rotate the cookie sheet halfway through.)  Transfer baked cookies onto a wire rack to cool completely.

For the Icing: In a large bowl whisk together the powdered sugar, powdered egg whites, and water.  (Mix in extra powdered sugar if needed to reach desired consistency.)  Scoop icing into a pastry bag, or into a plastic sandwich bag and cut the tip of a corner off to make a small hole.  Use this to pipe icing onto your cookies.  Time to get creative!!