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Gingerbread Cutouts

Gingerbread Cutouts
"Baking gingerbread cookies was a Christmas tradition when our three sons were at home," says field editor Virginia Watson of Kirksville, Missouri. "Now, our granddaughter loves to help!"
24 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 to 2 tablespoons cold water

Directions

  • In a large bowl, cream the butter and brown sugar until light and
  • fluffy. Beat in molasses and egg. Combine the flour, baking soda,
  • ginger, salt, cinnamon and cloves; gradually add to the creamed
  • mixture alternately with water. Cover and refrigerate for 1 hour or
  • until easy to handle.
  • On a well-floured surface, roll out dough to 1/4-in. thickness. Cut
  • with a lightly floured rocking horse cookie cutter or cutter of your
  • choice. Place 2 in. apart on greased baking sheets.
  • Bake at 350° for 9-11 minutes or until edges are firm. Remove to
  • wire racks to cool. Yield: about 2 dozen.
© Taste of Home 2013

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Gingerbread Cutouts (continued)

Nutrition Facts: 1 cookie equals 130 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 136 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013