Print Options

Back to Gingerbread Cookie Cutouts >

Include these items:

Select reviews >

Taste of Home Logo

Gingerbread Cookie Cutouts

 Gingerbread Cookie Cutouts
My kids linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters.—Christy Thelan, Kellogg, Iowa
60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.

2 of 2

Gingerbread Cookie Cutouts (continued)

Directions (continued)

  • Bake at 350° for 8-10 minutes or until edges are firm. Remove to
  • wire racks to cool.
  • 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.