Gingerbread People

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 40 mins
Yields
30
Directions
- Mix softened butter and sugar in a large mixing bowl on low speed for 2 minutes.
- Increase the speed to medium or medium high and add in egg yolk and molasses mixing for 2-3 minutes until light and fluffy.
- In a separate bowl, whisk together sifted flour, spices, baking powder, and baking soda. Gradually add to egg/butter mixture until fully incorporated.
- Cut the dough in half, then mold into two disks about 1" thick. Wrap tightly with plastic wrap, and refrigerate for 1-3 hours.
- Preheat oven to 350°F.
- Working with one disk at a time and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface.
- Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4".
- Cut cookie dough into any shape your heart desires.
- Place cookies onto an ungreased cookie sheet, roughly 2" apart from one another. Bake for 8-10 minutes.
- Frost/decorate your finished cookies, and freeze any remaining dough for future use.
- Let cookies rest for 1hr.
Ingredients
- Coburn Farms Butter Spread w/ Canola, softened 1/2 cup
- Ginger Evans All Purpose Flour, sifted 2 cups
- Good Nature Large Egg Yolk 1
- Molasses 1/2 cup
- Ginger Evans Granulated White Sugar 1/2 cup
- Ginger Evans Baking Soda 1/2 tsp
- Ginger Evans Baking Powder 1/2 tsp
- Marcum Ground Cinnamon 1/2 tsp
- Marcum Ground Clove 1/2 tsp
- Marcum Ground Ginger 1/2 tsp
- Marcum Ground Nutmeg 1/2 tsp
- Marcum Salt 1/2 tsp