‘Tis the season to perfume your kitchen with the warm spices of freshly baked gingerbread people! It just wouldn’t quite be the holidays without them, so crack out your cookie cutters for this easy and picture-perfect recipe. The secret to these chewy cookies is Domino Sugar’s new Golden Sugar, which is less processed cane sugar that works cup for cup like granulated white sugar. With subtle molasses notes, the Golden Sugar plays perfectly with brown sugar and molasses to offer an ideal flavor and texture. A quick royal icing decorates the cookies perfectly to create a beautiful family of cookie people ready to be eaten!
Click here to buy Domino Golden Sugar so you can get baking!
- 4 cups all purpose flour, plus more for rolling
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon ground cloves
- 3/ 4 cup (1 1/2 sticks) softened unsalted butter
- 3/ 4 cup molasses
- 1/ 2 cup Domino Light Brown Sugar
- 1/ 2 cup Domino Golden Sugar
- 1 egg
For the Icing:
- 2 cups Domino Golden Sugar
- 1/ 4 teaspoon kosher salt
- 2 egg whites
Prepare the cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the molasses, light brown sugar and Domino Golden Sugar until light and fluffy, 2 minutes. Add the egg and mix until fully incorporated, then add the dry ingredients and mix slowly until a dough forms. Form into a disk and wrap in plastic, then chill for 1 hour.
Meanwhile, preheat the oven to 350°F and make the icing: In a high-speed blender, add Domino Golden Sugar and salt and blend until powdery, 4-5 minutes. Add egg whites and continue to blend on high until a smooth icing forms. Transfer to a piping bag fitted with a #2 piping tip and set aside.
On a lightly floured work surface, roll dough until ¼-inch thick. Cut out using a gingerbread person cutter and any other festive cutter you have. Transfer to prepared sheet pans, spacing out each cookie 1-inch from each other. Reroll scraps and continue to cut out more cookies, then chill all cookies for 30 minutes.
Bake cookies, rotating trays halfway through, until lightly golden at the edges, 10-12 minutes. Let cool completely.
Pipe decorations on the cooled cookies, such as borders, faces, buttons or any other designs you may want. Let cookies sit for 15 minutes to let icing set, then serve.