Gingerbread People By Aunt Paul!!

/ lisasalsworld

I have no idea why this stupid – better not call it that – wonderful computer of mine is allowing me to write this post but I will try to keep it quick just in case it decides to shut me down! lol

If you have ever had the pleasure of eating any of my Aunt’s baked goods then you will thank me profusely for sharing her recipes! At Christmas, my Aunt usually bakes a whole bunch of cookies, beautifully decorated and individually wrapped in pretty clear Christmas themed baggies for my visitors and nurses. And the nurses lovelovelove my Aunt’s cookies!

I used to love ginger snaps! I mean, if I had a bag they were gone! I would eat the whole bag in one sitting. If you like the crunch of ginger snaps, this is not a recipe for you. I think, though that if you make these gingerbread people – not men but people because that is what Aunt Paul says lol – you will be swayed to the soft and moist side of the cookie realm! I know many nurses and family who are already there!

Take it over Aunt Paul…

Gingerbread people

Preheat oven to 350° F.

Makes about 24 four-inch cookies
  • 2/3 cup unsalted butter, softened to room temperature
  • 3/4 cup  packed light or dark brown sugar
  • 2/3 cup  unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour  
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high-speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low-speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disk shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove 1 disk of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling-pin. Don’t be afraid to continually flour the work surface as needed – this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too – so be sure to rotate the pan once during bake time.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs freeze well – up to three months. Thaw overnight in the refrigerator.
Happy Christmas baking!
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