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White Lily

Gingerbread People Cookies


30 min


10 min


18 5-inch cookies


3 1/2 cups White Lily® Enriched Bleached All Purpose Flour 1/4 tsp. ground nutmeg
2 tsps. ground ginger 6 tbsps. unsalted butter, at room temperature
1 1/2 tsps. salt 1/2 cup firmly packed brown sugar
1 tsp. baking soda 1 large egg
1/2 tsp. baking powder 3/4 cup unsulfured molasses
1/4 tsp. ground cloves Royal Icing


  1. 1.
    WHISK together flour, ginger, salt, baking soda, baking powder, cloves and nutmeg in a large mixing bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer until light and fluffy. Add egg and molasses. Beat 30 seconds. Add flour mixture. Beat on low until combined (dough will be sticky). Divide dough into thirds. Spoon each third of dough onto plastic wrap. Shape into disks and wrap tightly. Refrigerate at least 2 hours or until firm (may refrigerate up to 2 days).

  2. 2.
    HEAT oven to 350º F. Using one disk at a time, place dough on floured surface and roll out to 1/8 to 1/4-inch thickness. Dust with flour as needed to prevent sticking. Cut out cookies with floured cutters. Place shapes 2 inches apart on ungreased baking sheets.

  3. 3.
    BAKE 8 to 10 minutes for soft cookies or 11 to 12 minutes for crisper cookies. Remove immediately to cooling rack. Cool completely. Make Royal Icing. Decorate cookies as desired.