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Photo of Gingersnap people by WW

Gingersnap people

4
Points®
Total Time
3 hr 10 min
Prep
30 min
Cook
10 min
Serves
60
Difficulty
Moderate
Cinnamon, allspice, dark brown sugar, ginger and molasses bring a rich flavor to these clever little cookies. Refrigerating the dough makes it much easier to work with so be sure to let it chill for the complete hour. We used a 3-inch gingerbread cookie cutter for just the right size. The zesty icing is made from powdered sugar, lemon juice and lemon zest which combines perfectly with the flavor of the ginger cookies. These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colorful plastic wrap for a tasty holiday gift.

Ingredients

All-purpose flour

2 cup(s)

Whole wheat flour

1 cup(s)

Baking powder

2 tsp

Baking soda

½ tsp

Ground ginger

1 Tbsp, or less to taste

Ground cinnamon

1½ tsp

Table salt

¼ tsp

Ground allspice

¼ tsp

Unsalted butter

¼ pound(s), softened

Packed brown sugar

1 cup(s), dark-variety

Egg

1 large egg(s), beaten

Blackstrap molasses

½ cup(s)

Vanilla extract

1 tsp

Cooking spray

4 spray(s)

All-purpose flour

1 Tbsp, for rolling out dough

Powdered sugar (confectioner's)

1½ cup(s)

Fresh lemon juice

2 Tbsp, or less to taste

Lemon zest

2 tsp

Instructions

  1. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, cinnamon, salt and allspice; mix well and set aside.
  2. Using an electric mixer on high speed, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
  3. With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
  4. Divide dough into 2 equal-size balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate for 1 to 2 hours.
  5. Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
  6. Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
  7. Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
  8. Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired.
  9. Serving size: 1 cookie

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