Gingerbread Crisp Cutouts Recipe
Gingerbread Crisp Cutouts Recipe photo by Taste of Home
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Gingerbread Crisp Cutouts Recipe

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My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.—Shelia Hanauer, Reidsville, North Carolina
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 54 servings


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.
  3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Crisp Gingerbread Cutouts in Best-Loved Cookies & Bars 2009 2009, p75

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cindiak User ID: 221828 239718
Reviewed Dec. 18, 2015

"My mom used to make these when I was a kid. They are delicious!"

mamaknowsbest User ID: 5826120 109628
Reviewed Jan. 7, 2014

"My mother-in-law began making this classic gingerbread cookie over 40 years ago. She still makes them every Halloween! I now make them too for my family. The only thing different is her's call for only 2 cups of flour. This may explain why one reviewer commented on needing to add additional water. This is a great recipe to roll -- they come out beautiful!"

shanny_anny User ID: 3676494 189590
Reviewed Dec. 17, 2011

"I found that I needed to add a bit of water to make the dough workable- and I refrigerated it overnight- but the cutouts were perfect and baking time just 9 min made a moist, soft cookie."

lyndatoney User ID: 973564 109626
Reviewed Dec. 16, 2011

"I just finished making these cookies and the are very good. A great for cutoff cookies."

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