Gingerbread Cookie Cutouts Recipe
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Vanilla frosting of your choice
- Red and green paste food coloring
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
- 2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Reroll scraps; cut out sixty 1-1/4-in. triangles. Place triangles on heads for hats. Using remaining scraps, roll sixty 1/4-in. balls; place on top of hats for pom-poms. Gently press to seal edges.
- 3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
- 4. Tint some of the frosting red and some green. Use red and green frosting for hats and buttons. Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting. Pipe a band of icing on cuffs at hands and feet. Use #16 star pastry tip to pipe a band of frosting at edge of hat and on pom-pom. Yield: 5 dozen.
Reviews for Gingerbread Cookie Cutouts
"They were really tasty!I used honey instead of molasses, and added extra, which made them even better!There is no way this could make 60 cookies, though."
"These cookies were delicious and just the right texture, a little chewy, not too crisp. I plan to decorate with royal icing. I rolled the dough with plastic wrap above and below the dough, this way I didn't have to add flour to prevent dough from sticking to roller or countertop."
"I was never a fan of gingerbread and made the cookies because my kids had asked for them. Since I did not have regular flour at home I had to use white whole wheat one and a fresh ginger instead of dry. I had to add some milk since the whole wheat flour absorbs more moisture.The cookies got baked in no time. The cookies are nice and soft on the inside and the blend of spices and molasses creates unique and delicious taste to them. My husband, who never liked gingerbread before, could not have enough of these!"
"This recipe was easy to follow and tasted great. It does not have the over powering taste that I usually find with anything ginger. The dough did get crumbly at times, but I just dabbed water on my fingers and that problem was solved. I baked them 8 minutes and they remained soft."