Gingerbread People

Recipe View In a large bowl, cream together the softened butter, granulated sugar, and light corn syrup until light and fluffy (approximately 3-5 minutes). Beat in the egg until well combined (1 minute).

Recipe View In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and allspice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (2-3 minutes)

Recipe View Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This chilling time is crucial for preventing the cookies from spreading too much during baking. (60+ minutes)

Recipe View Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Recipe View On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use gingerbread-shaped cookie cutters to cut out the cookies. Re-roll scraps as needed. (15-20 minutes)

Recipe View Place the cut-out cookies about 1 1/2 inches apart on the prepared baking sheets.

Recipe View Bake for 7-9 minutes, or until the edges are lightly golden brown. (7-9 minutes)

Recipe View Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Recipe View While the cookies are cooling, prepare the royal icing: In a clean, grease-free bowl, whip the egg whites and cream of tartar until foamy. Gradually add the sifted confectioners' sugar, beating until the icing is stiff and glossy. (5-7 minutes)

Recipe View Divide the icing into separate bowls and tint with food coloring as desired. Transfer the icing to piping bags fitted with small round tips. Decorate the cooled gingerbread people with intricate designs. You can also use the icing to attach candy decorations.

Recipe View Let the decorated cookies sit at room temperature until the icing is completely dry and hardened (about 1-2 hours) before storing.