Gingerbread Cookie Cutouts
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. —Christy Thelen, Kellogg, Iowa
Ingredients
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- Vanilla frosting of choice
- Red paste food coloring
Reviews
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They were really tasty!I used honey instead of molasses, and added extra, which made them even better!There is no way this could make 60 cookies, though.
These cookies were delicious and just the right texture, a little chewy, not too crisp. I plan to decorate with royal icing. I rolled the dough with plastic wrap above and below the dough, this way I didn't have to add flour to prevent dough from sticking to roller or countertop.
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I was never a fan of gingerbread and made the cookies because my kids had asked for them. Since I did not have regular flour at home I had to use white whole wheat one and a fresh ginger instead of dry. I had to add some milk since the whole wheat flour absorbs more moisture.The cookies got baked in no time. The cookies are nice and soft on the inside and the blend of spices and molasses creates unique and delicious taste to them. My husband, who never liked gingerbread before, could not have enough of these!
This recipe was easy to follow and tasted great. It does not have the over powering taste that I usually find with anything ginger. The dough did get crumbly at times, but I just dabbed water on my fingers and that problem was solved. I baked them 8 minutes and they remained soft.
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