Photo of Gingerbread people by WW

Gingerbread people

Total Time
22 min
10 min
12 min
These playful cookies are a holiday favorite, and are easy to make with our step-by-step directions. Make sure that the dough is well chilled before you roll it out. It will make it much easier to roll the dough out thin. Roll from the center to the outside to an even thickness. If the cookie cutter starts to stick to the dough, simply dip it in some flour. Experiment with the decorations: use 1/8-inch satin ribbons for bow ties, and raisins or cinnamon hearts to make eyes, nose, a mouth or buttons.*


Cake flour

2¾ cup(s), sifted

Baking powder

1 Tbsp

Ground cinnamon

1 Tbsp

Ground cloves

1 tsp

Ground ginger

1 tsp

Table salt

½ tsp

Baking soda

¼ tsp


1 large egg(s), beaten

Ground allspice

¼ tsp

Packed brown sugar

1 cup(s), dark-variety


¾ cup(s), dark

Reduced-calorie margarine

½ cup(s), at room temperature


  1. In a large bowl, sift together first seven ingredients; set aside. In mixer on medium, beat egg, allspice, brown sugar, molasses and margarine. Add dry ingredients to liquid ingredients, a little at a time, mixing after each addition to form a stiff dough.
  2. Gather dough into 2 equal balls, wrap in plastic wrap and refrigerate until firm, 1 hour.
  3. Heat oven to 375°F. Lightly grease baking sheet(s) with nonstick cooking spray.
  4. Remove 1 ball of dough from refrigerator and roll it out on a lightly floured surface to a 1/3-inch thickness. Cut gingerbread shapes from dough with floured cutters (about 3 inches tall). Decorate as desired with oven-safe decorations.
  5. Transfer cookies to baking sheet(s). Bake until slightly firm, 10 to 12 minutes. Remove to wire rack to cool. Yields 60 cookies. POINTS do not include decorations.