Printable | Taste of Home

Gingerbread Cutouts

1 cup butter, softened
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
2 eggs, beaten
1 teaspoon cider vinegar
5 cups all-purpose flour
1 teaspoon baking soda
Red-hot candies

In a large saucepan, combine the butter, sugar, corn syrup and spices;
bring to a boil, stirring constantly. Remove from the heat and cool
to lukewarm. Stir in eggs and vinegar. Combine the flour and baking

Printed from tasteofhome.com Sep 8, 2008

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Gingerbread Cutouts cont.

soda; stir into sugar mixture to form a soft dough. Cover and
refrigerate for several hours or until easy to handle. On a
lightly floured surface, roll dough to 1/4-in. thickness. Cut with a
floured 2-1/2-in. gingerbread man cookie cutter. Place on greased
baking sheets. Use red-hots for eyes and buttons. Bake at 350°
for 8-10 minutes. Remove to wire racks to cool.

Yield: about 6 dozen.