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Gingerbread Cutouts

 Gingerbread Cutouts
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.
36 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 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


  • 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.
Nutritional Facts: 1 serving (2 each) equals 147 calories,

2 of 2

Gingerbread Cutouts (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 25 mg cholesterol, 98 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.