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Gingerbread Cutout Cookies

 Gingerbread Cutout Cookies
Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa
60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add 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 floured 2-1/2-in. cookie cutters. Place 1 in. apart on
  • ungreased baking sheets.
  • 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.

2 of 2

Gingerbread Cutout Cookies (continued)

Directions (continued)

  • Decorate cookies. Yield: 5 dozen.
Nutritional Facts: 1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.