Gingerbread Cookie Cutouts Recipe
- 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
- 1. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight.
- 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut sixty gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. Cut sixty 1/4-in. circles; attach to hats for pom-poms.
- 3. Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
- 4. Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats. Yield: 5 dozen.
1 cookie: 78 calories, 2g fat (2g saturated fat), 9mg cholesterol, 64mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
Reviews for Gingerbread Cookie Cutouts
"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."
"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."