Gingerbread Cutouts Recipe

5 2 2
Gingerbread Cutouts Recipe
Gingerbread Cutouts Recipe photo by Taste of Home
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Gingerbread Cutouts Recipe

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5 2 2
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Baking is the tastiest part of LaJunta Malone's hobby of collecting gingerbread boys. "I decorate gingerbread cookies to use for gifts and always serve them during the holidays," says this Camden, Alabama reader.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
  • 2 eggs, beaten
  • 1 teaspoon cider vinegar
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • Red Hots candies

Directions

In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Gingerbread Cutouts in Taste of Home December/January 1995, p13

Nutritional Facts

2 each: 147 calories, 6g fat (3g saturated fat), 25mg cholesterol, 98mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
  • 2 eggs, beaten
  • 1 teaspoon cider vinegar
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • Red Hots candies
  1. In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Gingerbread Cutouts in Taste of Home December/January 1995, p13

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MY REVIEW
preciousmeki User ID: 6379227 3174
Reviewed Dec. 1, 2011

"why is the dough crumbly? I love ginger bread and wanted to make my own but when I added the flour to the sugar it was all crumbles and I wasnt able to work with it please help me thanks michelle"

MY REVIEW
SarahStarr User ID: 2371291 616
Reviewed Oct. 13, 2010

"we really liked this recipe, I was looking for a ginger bread recipe that didn't have Molasses (I just didn't have any molasses on hand) this is what I found. I did change it a bit.. We like our cookies to be sweet so I added an extra cup of sugar to it then I added 3/4 c. water to get the consistency back. My family likes them and the extra sugar didn't make them too sweet.. You should try it with the sugar.. It's GOOD"

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