Crisp Gingerbread Cutouts Recipe

Crisp Gingerbread Cutouts Recipe photo by Taste of Home

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My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.—Shelia Hanauer, Reidsville, North Carolina

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Crisp Gingerbread Cutouts Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 54 Servings

25 10 35

Ingredients

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.
Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Originally published as Crisp Gingerbread Cutouts in Best-Loved Cookies & Bars 2009 , p75

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Crisp Gingerbread Cutouts

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Reviewed on Dec. 17, 2011 by shanny_anny

I found that I needed to add a bit of water to make the dough workable- and I refrigerated it overnight- but the cutouts were perfect and baking time just 9 min made a moist, soft cookie.