Raisin' Cane Gingerbread Boys and Girls


  • 5-1/2 cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup unsulphured molasses
  • 2 eggs
  • Tube of icing
  • 1/2 cup Sun-Maid Natural Raisins or Cape Cod Cranberries
  • Small candy canes
  • Directions:

    MIX dry ingredients in medium bowl; set aside.
    BEAT butter in large bowl until light and fluffy.
    ADD brown sugar, molasses, and eggs; beat well.
    Gradually BEAT in dry mixture on low speed.
    DIVIDE dough into 3 parts and wrap in plastic wrap.
    REFRIGERATE until firm, about 1½ hours.
    ROLL dough on lightly floured surface to ¼-inch thickness.
    Using a cookie cutter, CUT cookies and place 2 inches apart on greased or parchment-lined baking sheets.
    BAKE in preheated oven at 350 F for 11 to 13 minutes.
    Let cool 2 to 3 minutes.
    DECORATE with icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.
    Don’t forget the smiles!!

    Yield: about 20, 6 to 7-inch cookies.