Gingerbread Christmas Cutouts Recipe

5 1 8
Gingerbread Christmas Cutouts Recipe
Gingerbread Christmas Cutouts Recipe photo by Taste of Home
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Gingerbread Christmas Cutouts Recipe

Read Reviews
5 1 8
Publisher Photo
"Baking gingerbread cookies was a Christmas tradition when our three sons were at home," says field editor Virginia Watson of Kirksville, Missouri. "Now, our granddaughter loves to help!"
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 to 2 tablespoons cold water

Directions

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice. Place 2 in. apart on greased baking sheets.
Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Gingerbread Cutouts in Taste of Home December/January 2003, p9

Nutritional Facts

1 each: 130 calories, 4g fat (2g saturated fat), 19mg cholesterol, 136mg sodium, 21g carbohydrate (8g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 to 2 tablespoons cold water
  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice. Place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Gingerbread Cutouts in Taste of Home December/January 2003, p9

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Kimberly Hines User ID: 1929928 231841
Reviewed Aug. 26, 2015

"Awesome recipe. It has become my go-to gingerbread cookie."

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