Dreams of gingerbread treats need not be limited to children and little cookie people. Grown-ups deserve sweet, spicy snacks as well.

Formed from spicy gingered molasses dough, gingerbread people become works of art when the kids in the household, big and small, create them together. Faceless when they come from the oven, white icing piped from a paper cone transforms them into merry holiday traditions.

But not all gingerbread goes into cookies. Gingerbread pancakes wake the senses with the savory scent of ginger, cinnamon and a hint of nutmeg. Dressed with a warm nutmeg-scented lemon sauce, these showstoppers are perfect for a holiday weekend morning.

Success tips

Gingerbread is fun to work with, but can be trying for little hands if there is too much. Try not to double or triple recipes, as it can be difficult to handle large quantities of dough at one time.

Gingerbread Cookie People

½ cup unsalted butter, softened

½ cup firmly packed brown sugar

½ cup molasses

1 egg

2 ½ cups flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

Dried currants, for decorating

Royal Icing, for decorating (recipe below)

1. In large mixer bowl, cream butter; gradually add sugar, beating until light. Add molasses and egg, beating to blend well; set aside.

2. In a large bowl, stir together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Slowly add flour mixture to butter mixture, beating until just blended. Round dough into a ball and enclose in plastic wrap; refrigerate at least 1 hour.

3. Preheat oven to 325 degrees. On a lightly floured board, roll out gingerbread to ¼-inch thickness. Cut out cookies with a floured, 4 ½-inch-long cutter, transferring to greased baking sheets. Bake cookies until lightly browned around edges and barely firm when touched gently (approximately 10 minutes).

4. Transfer to wire racks. While cookies are hot, press in currants to decorate eyes, mouth and buttons. When cool, decorate with Royal Icing piped from a paper cone.

Makes about 1 dozen 4-inch-long cookies.

Royal Icing

1 ¼ cups sifted confectioners' sugar

Egg white substitute equivalent to 1 egg white (follow manufacturer's instructions)

1 teaspoon strained lemon juice

Food coloring (optional)

In a small bowl, combine ¾ cup sugar with egg white substitute and lemon juice. Beat until thick and white (about 10 minutes). Add remaining sugar, beating until stiff. If desired, tint icing with food colouring.

Makes ¾ cup.

Gingerbread Pancakes with Lemony Nutmeg Sauce

1 ? cups flour

1 teaspoon baking powder

¼ teaspoon each baking soda and salt

½ teaspoon ground ginger

1 teaspoon ground cinnamon

1 egg

1 ¼ cups milk

¼ cup molasses

3 tablespoons salad oil

Lemony Nutmeg Sauce (recipe below)

1. Whisk together flour, baking powder, soda, salt, ginger and cinnamon. In a large bowl, beat egg with milk. Then, beat in molasses, then oil. Add flour mixture, stirring just until combined, with batter remaining slightly lumpy.

2. As necessary, grease seasoned pancake griddle placed over medium heat. When a few drops of water dance on the hot surface, pour approximately ¼ cup batter onto hot griddle.

3. Cook pancakes on first side until they are slightly puffed, full of bubbles and appearing dry at the edges. Then turn, cooking until second side is browned. Serve with hot Lemony Nutmeg Sauce.

Makes about 18 (3 ½-inch) pancakes.

Lemony Nutmeg Sauce

½ cup sugar

1 tablespoon cornstarch

Pinch ground nutmeg

1 cup hot water

2 tablespoons butter (or margarine)

½ teaspoon grated lemon rind

2 tablespoons lemon juice

In a medium saucepan, mix sugar, cornstarch and nutmeg. Slowly mix in water. Cook, while stirring, over medium heat until mixture is thick and clear. Add butter, lemon rind and lemon juice, stirring until butter melts. Serve warm or hot.Makes about 1 ? cups.