Gingersnap People

Published December 16, 2015

3 SmartPoints

Prep time: 35 min

Cook time: 10 min

Serves: 60

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


  1. In a large bowl, mix together flours, baking powder, baking soda, ginger, cinnamon, salt, and allspice; set aside.

  2. 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.

  3. With mixer on low, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).

  4. Divide dough into 2 equally sized balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate 1 to 2 hours.

  5. Preheat oven to 375˚F. Coat 2 cookie sheets (nonstick, if possible) with cooking spray.

  6. 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.

  7. Place on cookie sheets and bake until crisp, 7 to 10 minutes. Transfer to wire rack and let cool.

  8. When cookies are cool, make icing: In a small bowl, combine powdered sugar, lemon juice, and zest; decorate cookies.

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