Comida Kraft
Recipe Box

Gingerbread People

Gingerbread People is rated 4.367469879518072 out of 5 by 166.
Prep Time
20
min.
Total Time
1
hr.
32
min.
Servings

20 servings

Butterscotch pudding is the secret to our super-moist take on these beloved holiday cookies. Our only advice: Don’t tell Grandma you've found a better recipe.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Decorate Cookies

To easily decorate cooled cookies, spoon icing into resealable plastic bag. Seal bag, then cut small piece off one bottom corner of bag. Use to squeeze icing over cookies to decorate as desired.

Special Extra

Roll out dough and cut into shapes as directed; place on prepared baking sheets. Use straw to make hole near top of each cutout. After cookies are decorated, insert ribbon through holes to hang cookies on tree.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 180
Total fat 7g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 200mg
Carbohydrate 28g
Dietary fiber 0g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made these cookies for 2 years now, and this year will be the third. I've made these cookies for 2 years now, and this year will be the third. Everybody is always asking me to make these cookies this year, and of course I will. The only problem is that the dough gets crumbly so what I do is microwave butter and rub it on the dough. That does get a little annoying, but the end result is definitely worth it. Anyone of any age can make these cookies. Also, I felt that the brown sugar needed to be added a little more because the first time I made it, it wasn't sweet enough, and it tasted a little funky. So make sure it is sweet enough. Overall I really liked it.
Date published: 2007-12-11
Rated 4 out of 5 by from I thought this recipe was very good and the cookies were pretty moist. I thought this recipe was very good and the cookies were pretty moist. I had to knead the dough a bit before rolling it out since it would not stay together, but after kneading the dough in was great to roll. I put the dough in between two sheets of plastic wrap and rolled it out then pealed the plastic wrap and made my cut outs, it was better then flouring it, I used a little flour in the beginning and then used the plastic wrap until I had no more dough left. I am going to make them again using chocolate pudding, which I read from someone else’s comments, was very good.
Date published: 2005-12-05
Rated 5 out of 5 by from I cook alot and I have to say, these were delicious and easy to make! I cook alot and I have to say, these were delicious and easy to make! My husband and two children loved them as well and they are picky!!! My husband doesn't like regular hard gingerbread cookies and he said these were a softer cookie and very tasty also made the house smell good! The only thing I did different is after I made the dough, I refrigerated the dough overnite so the dough can season more and since alot of gingerbread cookie recipes say refrigerate 4 hours or over night. I rolled the dough in just a little confectionary sugar instead of flour.
Date published: 2010-12-18
Rated 4 out of 5 by from I read all the other comments and noticed how many said the dough was too dry....it was perfect and... I read all the other comments and noticed how many said the dough was too dry....it was perfect and very easy to work with for me. After refrigeration it "looked" like it would be dry but after kneading and rolling it was just fine. I might try adding some allspice next time to give it a little more flavor. Also, using powdered sugar mixed with a little water and food coloring works fine for decorating. I used a cut q-tip to apply the eyes, mouth and buttons and it dries fast and hard. They are super cute and so far a big hit in my home!
Date published: 2005-12-18
Rated 5 out of 5 by from My granddaughters, Grace age 5 and Abby age 3 just made these cookies and we all loved them! My granddaughters, Grace age 5 and Abby age 3 just made these cookies and we all loved them! The taste is mild so the young ones liked the taste and they were soft yet still held the shape and were easy to decorate. I am allergic to gluten so used gluten free flour. They turned out great. The recipe was easy to follow.
Date published: 2014-12-09
Rated 4 out of 5 by from This recipe worked fine for me. This recipe worked fine for me. I actually made the dough in the morning, chilled it all day and baked the cookies at night. The dough rolled out fine. I was a little surprised that the cookies spread out as they baked. Make sure to leave about 1-2" between the cookies before baking. I sent the cookies to school with my 3rd grade daughter for her Fairy Tale Ball event. Everyone loved them from the teachers to the students. I will definitely keep this recipe in mind for next year's Ball!
Date published: 2007-06-07
Rated 5 out of 5 by from This is a fantastic recipe. This is a fantastic recipe. After reading other reviews, I used a little less ginger (only 2 teaspoons) for a milder flavor and I also found I did not need to chill the dough before rolling. When I make this recipe next time, I think I will use a bit less flour. I used a football-shaped cookie cutter and made gingerbread footballs and I piped on white icing to make the stripes and the laces you find on real footballs. They will be a hit at an upcoming football team fund raiser!
Date published: 2008-10-24
Rated 5 out of 5 by from Having read several comments after making my gingerbread people, I'm glad I wasn't the only one with... Having read several comments after making my gingerbread people, I'm glad I wasn't the only one with dough difficulty. My dough was very crumbly, (I actually re-read the recipe several times, thinking I left out) a "wet" ingredient. I added about a Tbsp of milk just to see if that would work, it seemed to keep the dough together. The cookies were terrific and came out great. I am going to make these again tomorrow and "knead the dough", perhaps that was the secret ingredient!!
Date published: 2005-12-21
  • 2016-09-27T10:46CST
  • bvseo_cps, prod_bvrr, vn_cps_3.4.0
  • cp_1, bvpage1
  • co_hasreviews, tv_34, tr_132
  • loc_en_US, sid_62218, PRD, sort_relevancy
  • clientName_khcrm

K:43267v0:62218

>