Gingerbread Babies Recipe

Name: Gingerbread Babies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1 cup packed brown sugar; 1 large egg; 3/4 cup molasses; 4 cups all-purpose flour; 2 tablespoons baking cocoa; 2 teaspoons ground ginger; 1-1/2 teaspoons baking soda; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground cloves; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 cups confectioners' sugar; 2 tablespoons plus 2 teaspoons water; 4-1/2 teaspoons meringue powder; 1/4 teaspoon cream of tartar; Red paste food coloring

Servings: persons

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Red paste food coloring

1
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, ginger, baking soda, cinnamon, cloves, cardamom, nutmeg and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
2
Preheat oven to 350u00b0. On a lightly floured surface, roll dough to 3/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased
3
; reroll scraps.
4
Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
5
In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Tint desired amount of icing red. (Keep unused icing covered at all times with a damp cloth.)
6
Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
7
Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

1456

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 cup packed brown sugar, 1 large egg, 3/4 cup molasses, and more.

Yes, Gingerbread Babies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Babies

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