recipe for gingerbread people
The Best recipe for gingerbread people
I love this recipe because it’s simple enough to make with kids but still feels special enough for big gatherings. It’s perfect for holidays like Christmas or Easter, but honestly, it’s great year-round. You can serve it plain, with a dusting of powdered sugar, or pair it with a warm cup of tea or hot chocolate. And let’s be honest, there’s nothing better than a big batch of gingerbread on a cold day. Plus, it’s a great way to sneak in some real ginger—it’s got natural anti-inflammatory properties, and the spices add a little extra kick that’s actually good for you. It’s cozy, it’s delicious, and it’s a recipe that brings people together.
Classic Gingerbread People
A festive, spiced treat that’s easy to shape into holiday-themed cookies. Perfect for gifting or sharing with family.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- ½ cup sprinkles
- 1 tbsp melted butter
- 1 tsp icing sugar
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. -
2
Add softened butter and brown sugar, mixing until crumbly. Stir in egg and vanilla until fully combined. -
3
Roll dough to ¼-inch thickness and cut out gingerbread shapes with cookie cutters. Place on baking sheets. -
4
Bake for 10–12 minutes until edges are lightly golden. Let cool completely before decorating. -
5
Melt white chocolate chips with 1 tbsp melted butter over low heat. Dip gingerbread pieces halfway into the chocolate, then roll in sprinkles.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheets
- Cookie cutters
- Toothpicks
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Gingerbread People Works
❓ Frequently Asked Questions About Gingerbread People
Can I substitute the butter in this gingerbread recipe?
Yes, you can use a neutral oil like vegetable or canola oil, but the texture will be slightly different. For best results, stick to butter, as it adds richness and helps the gingerbread hold its shape. If substituting, use the same amount but reduce the recipe slightly by about 1 tablespoon to account for the oil’s lower fat content.
How do I ensure the gingerbread stays soft after baking?
To keep gingerbread soft, let it cool completely on the baking sheet before transferring it to a wire rack. Once cooled, store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the gingerbread for up to 3 months. Thaw in the fridge overnight before serving.
What if I don’t have a food processor for mixing the dough?
You can use a mixer or even your hands for small batches. For a mixer, use the dough hook attachment on low speed, mixing until the ingredients combine into a shaggy dough. If using hands, work quickly and gently to prevent overworking the dough, which can make it tough.
Can I make gingerbread people ahead of time and bake them fresh when needed?
Yes, you can bake gingerbread people ahead of time and store them in an airtight container at room temperature for up to 2 days. For best texture, bake them fresh just before serving. If you plan to bake them days in advance, refrigerate them and bake from frozen, adding 1–2 extra minutes to the baking time.
