Printable | Taste of Home

Gingerbread Cutouts

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

In a large mixing bowl, cream the butter and brown sugar until light

Printed from tasteofhome.com Oct 13, 2008

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Gingerbread Cutouts cont.

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.