Show Subscription Form




Gingerbread Cutout Cookies Recipe
Gingerbread Cutout Cookies Recipe photo by Taste of Home

Gingerbread Cutout Cookies Recipe

Read Reviews (25)
4.74 25
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 60 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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. Decorate cookies. Yield: 5 dozen.
Originally published as Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84

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.

Reviews for Gingerbread Cutout Cookies(25)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 20, 2013

oh so good nothing like the store bought variety of gingerbread. very esay to handle the dough and I kept sealed in a resealable bowl for almost a week before cooking - they never dried out for me

MY REVIEW
Reviewed Dec. 10, 2013

So easy to make! Had to add a little water when rolling, since dough became a little dry while chilling. I used small gingerbread boy/girl cookie cutters so it made a lot of cookies!

MY REVIEW
Reviewed Jan. 18, 2013

These were absolutely delicious. The dough was so nice to work with and the kids loved decorating them!!

MY REVIEW
Reviewed Dec. 25, 2012

Had to add water to the dough - otherwise I couldn't roll it out because it just crumbled. Totally bland (reminiscent of cardboard) and needed a lot more sweetness! I would never eat these. On the plus side the cookies did have a nice chewy texture.

MY REVIEW
Reviewed Dec. 22, 2012

Great taste, like the traditional ones I remember. I didn't have enough molasses, so used 1/4 c of honey. worked well. Next time I will add a little more water to keep dough from crumbling. All over, a great cookie. Really tasty.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT