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Crisp Gingerbread Cutouts Recipe

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch YIELD:54 servings


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 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 ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Raisins, halved
  • Red-hot candies


  • 1. In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine dry ingredients; add to the creamed mixture and mix well (dough will be soft). Chill for 1 hour.
  • 2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. gingerbread cookie cutter and place on greased baking sheets. Add raisins for eyes and red-hots for buttons. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: about 4-1/2 dozen.

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Reviewed Dec. 10, 2015

"I really liked these easy not to many ingredients but tasted good . I gave as gifts and hung on my tree , thanks for sharing!"

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