Page 178 - Classic Cookies with Modern Twists

Laura’s Gingerbread People

Wh en made properly, g ingerbread dough is sturdy enough to build
a house that will suppor t its own weight in candy and royal icing,
and stand tall throughout the holiday season . I’ve made my share
of good-looking g ingerbread houses and people, but they were

never anything you’d want to eat!
L aura Ohm , one of the smar t bakers at Grand Central Baker y,
deci ded to develop a recipe for g ingerbread cookies for
consumption . Made with shor tbread dough and the per fect amount

and combination of molasses and spices, these g ingerbread people
deliver on ever y level: adorable, scr umptious, and long-lasting, if
you ca n make them last.

MAKES ABOUT THIRT Y 3½-INCH COOKIES

2½ cups plus 2 tablespoons all-purpose flour, plus more for rolling

2⅛ teaspoons gr ound gin ge r
Scant 1½ teaspoons freshly grated nutmeg

Scant 1¼ teaspoons fine sea salt

1 teaspoon baking soda
1 teaspoon gr ound cloves

½ teaspoon gr ound allspice
1 cup (2 sticks) unsalted butter, room temperature

½ cup ligh tly packed ligh t brown sugar

¼ cup unsulfured molasses