Prep time: 35 min
Cook time: 10 min
They’re almost (almost!) too cute to eat—but you’ll be glad you did. These folks make a tasty gift, too.
2 cups all-purpose flour, plus 1 Tbsp for rolling
1 cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
1 Tbsp ground ginger, or to taste
½ tsp ground cinnamon
¼ tsp salt
¼ tsp ground allspice
½ cup butter (1 stick), softened
1 cup packed dark brown sugar
1 large egg, beaten
½ cup blackstrap molasses
1 tsp vanilla extract
1½ cups powdered sugar
2 Tbsp fresh lemon juice, or to taste
2 tsp lemon zest
In a large bowl, mix together flours, baking powder, baking soda, ginger, cinnamon, salt, and allspice; set aside.
In a large bowl, with mixer on high, cream together butter and brown sugar until light and fluffy. Add egg, molasses, and
vanilla; beat until thoroughly combined.
With mixer on low, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equally sized balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 cookie sheets (nonstick, if possible) with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand 15 to 20 minutes. Roll out to ¼-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place on cookie sheets and bake until crisp, 7 to 10 minutes. Transfer to wire rack and let cool.
When cookies are cool, make icing: In a small bowl, combine powdered sugar, lemon juice, and zest; decorate cookies.
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