Level: Intermediate
Yield: 24 cookies
Nutritional Analysis Per Serving (1 of 24 servings): Calories 175, Total Fat 6 g, Saturated Fat 3 g, Carbohydrates 31 g, Dietary Fiber 1 g, Sugar 22 g, Protein 2 g, Cholesterol 13 mg, Sodium 57 mg
Total: 6 hr 30 min (including cooling and setting time)
Active: 2 hr

Enchanting Gingerbread People with Candy Cane Hooks

Transform your holiday table into a winter wonderland with these delightful gingerbread people, each adorned with icing details and a playful mini candy cane hookperfect for hanging on your favorite mug of hot cocoa!

Gingerbread People:

2 cups all-purpose flour, plus extra for dusting (see Cook's Note)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon fine salt
1/2 stick (4 tablespoons) unsalted butter, cut into 1-inch pieces and softened to room temperature
1/2 cup granulated sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray

Icing:

8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
Red, green, and black food coloring
24 mini candy canes

Special Equipment:

A 3-inch gingerbread man cookie cutter; eight 12-inch long, 1/4-inch diameter wooden dowels

Make the dough: Whisk flour, ginger, cinnamon, baking soda, allspice, and salt in a medium bowl. Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Mix in molasses, vanilla, and egg (it may look curdled). Gradually add flour mixture to form a sticky dough. Divide into two discs, wrap, and chill at least 2 hours or overnight.
Preheat and roll: Position racks in upper and lower thirds; heat oven to 350F. Line baking sheets with parchment. Roll one disc to just over 1/8-inch thick on floured surface. Cut 3-inch gingerbread shapes, transfer to sheets (3 rows of 4, 1/2-inch apart). Reroll scraps. Freeze sheets 5 minutes.
Extend the arms: Roll scraps into 1/4-inch rope; cut 1-inch pieces. Attach to each gingerbread man's left arm tip after freezing.
Prep dowels: Wrap dowels tightly in foil, spray with nonstick spray. Group four gingerbread figures head-to-toe around each dowel, arms extended. Freeze 15 minutes. Repeat with second dough disc.
Bake: Rotate sheets halfway; bake until firm but not browned, 12-15 minutes.
Cool: Cool on sheets 5 minutes, then racks. Gently twist dowels free and slide cookies off once fully cooled.
Prepare icing: Beat confectioners' sugar, meringue powder, and 4 tablespoons water until thick and white. Divide and tint with food coloring.
Decorate: Pipe icing designs; dry 1 hour.
Add hooks: Insert mini candy canes (hook behind head), secure with icing. Set 1 hour on sheet edge.
Serve with joy: Hang on mugs or glasses brimming with holiday cheerpure festive magic!