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Dessert Recipes

Gingerbread Santas

Santa will be sure to smile when he sees his likeness on these darling cookies! 

Serving Size:


Active Time:

1 hr., 30 min.

Total Time:

2 hrs., 45 min. + cooling time


  • 4 cups all-purpose flour
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground allspice
  • ½ tsp. baking soda
  • 1 cup butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 1 egg
  • 2 Tbs. honey
  • 2 Tbs. molasses
  • 2 Tbs. minced crystallized ginger
  • 1 pkg. (16 oz.) confectioners’ sugar
  • 3 Tbs. meringue powder
  • Assorted colors concentrated food colorings 
  • White decorating sugar


  1. Combine flour, ground ginger, cinnamon, allspice and soda; reserve. On medium speed, beat butter and sugars until fluffy, 3-4 minutes. On low, beat in egg, then honey and molasses until combined. Gradually beat in reserved flour mixture until just combined. Beat in crystallized ginger. Shape dough into 2 disks. Wrap; refrigerate 1 hour to 2 days. 
  2. Preheat oven to 350°F. On lightly floured surface, roll out dough to 3/16″ thickness. Using 3¼” Santa-face cookie cutter, cut out cookies, re-rolling scraps and refrigerating dough as necessary. Place cookies ¾” apart on ungreased baking sheets. Bake 10-12 minutes or until slightly browned around edges. Cool 5 minutes. Transfer to racks; cool completely. 
  3. On low speed, beat confectioners’ sugar, meringue powder and 7 Tbs. warm water until soft peaks form, 8–10 minutes, adding more water, 1 tsp. at a time, if necessary to thin; tint as desired with food colorings. Transfer to separate pastry bags fitted with writing tips. Pipe on decorations, sprinkling Santa’s hat trim with decorating sugar; let dry, about 30 minutes.

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