Gingerbread Crisp Cutouts
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
My mom used to make these when I was a kid. They are delicious!
My mother-in-law began making this classic gingerbread cookie over 40 years ago. She still makes them every Halloween! I now make them too for my family. The only thing different is her's call for only 2 cups of flour. This may explain why one reviewer commented on needing to add additional water. This is a great recipe to roll -- they come out beautiful!
I found that I needed to add a bit of water to make the dough workable- and I refrigerated it overnight- but the cutouts were perfect and baking time just 9 min made a moist, soft cookie.
I just finished making these cookies and the are very good. A great for cutoff cookies.