GINGERBREAD PEOPLE
Find your new favorite holiday cookie with our Gingerbread People recipe featuring butterscotch pudding. Don't let these tasty Gingerbread People run away!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h32m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Mix powdered sugar and water until blended. Use to decorate cookies as desired.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 17 g, Protein 2 g
GINGERBREAD PEOPLE
Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h55m
Yield Makes 18
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
- Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
- For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
- Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.
Nutrition Facts : Calories 224 g, Fat 4 g, Protein 3 g
GINGERBREAD PEOPLE
These soft, chewy cookies are favorites of my grandchildren. They love helping me decorate them. -Joan Truax, Pittsboro, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.
Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 88mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GINGERBREAD PEOPLE
Make decorating these adorable gingerbread people even easier (and less messy!) with tubes of shop-bought icing and sweets. Get the kids involved too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
- Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.
- Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it's all used up.
- Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
JIF® GINGERBREAD PEOPLE
Gingerbread cookies are even better when they're flavored with peanut butter.
Provided by Allrecipes Member
Yield 24
Number Of Ingredients 14
Steps:
- Combine CRISCO® Butter Flavor All-Vegetable Shortening, JIF® Creamy Peanut Butter and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended and smooth. Beat in the molasses, vanilla extract and egg until well blended.
- Combine the flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg in a bowl, mix well. Stir into the creamed mixture until well blended. Cover and refrigerate 4-8 hours.
- Heat oven to 350 degrees. Lightly spray cookie sheets with CRISCO® Cooking Spray.
- Work with about 1/3 of dough at a time, keeping the rest refrigerated. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out the gingerbread people using floured cookie cutters of your choice.
- Place the cookies on the prepared cookie sheets. Bake for 8 to 10 minutes, until firm to the touch and slightly darker around the edges. Remove from the oven and allow to cool on the cookie sheets about 3 to 4 minutes. Place the cookies on a wire cooling rack to cool completely.
- Decorate using icing, gum drops, raisins, silver balls for buttons etc.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 21.3 g, Cholesterol 23.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 111.9 mg, Sugar 7.6 g
GINGERBREAD PEOPLE --KRAFTFOODS.COM
This is the best gingerbread recipe I've ever had. My brothers, who aren't much for sweet things, took more than their share at Christmas. My husband and family loved them. The secret ingredient makes these so moist and fluffy, you'll never turn back.
Provided by Daisy Girl
Categories Dessert
Time 21m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
- Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
- Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/4 inch thickness.
- Cut into gingerbread shapes. Place on ungreased baking sheets. Use a straw to make a hole near the tope of each cookie for hanging.
- Bake 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets; cool on wire racks.
- Decorate as desired.
Nutrition Facts : Calories 142.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 28.9, Sodium 119.1, Carbohydrate 17.9, Fiber 0.5, Sugar 8, Protein 1.7
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