Gingerbread Cutout Christmas Cookies Recipe

Gingerbread Cutout Christmas Cookies Recipe
Gingerbread Cutout Christmas Cookies Recipe photo by Taste of Home
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Gingerbread Cutout Christmas Cookies Recipe

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Turn your cookie platter into a winter wonderland. One classic gingerbread boy cookie cutter can make a big batch of Christmas characters. —Donna Sasser Hinds, Milwaukie, Oregon
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 teaspoons white vinegar
  • 1 egg, lightly beaten
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • REINDEER DECORATIONS:
  • Ganache Icing (see below), green decorating icing, colored sprinkles, Tiny White Mighty Mint candies and red M&M's Minis
  • ELF DECORATIONS:
  • Ganache Icing (see below), white and black decorating icings, red and green Fruit Roll-Ups, holly berry quins, AirHeads Xtremes Sour Belt candies, red jimmies and yellow M&M's Minis
  • SANTA DECORATIONS:
  • Canned vanilla frosting, vanilla frosting tinted with red food coloring, black decorating icing, red-colored sugar, red nonpareils, snowflake sprinkles, white large dot quins, black licorice twists, white sugar pearls and yellow diamond-shaped sprinkles

Directions

In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired. Yield: 3 dozen.
To make Ganache Icing: Microwave 1 cup semisweet chocolate chips, 3 tablespoons half-and-half cream, 2 tablespoons butter and 2 tablespoons corn syrup until blended, stopping once or twice to stir. Pipe as desired.
Originally published as Gingerbread Cutout Cookies in Cookies Bookazine 2013 2013, p5

  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 teaspoons white vinegar
  • 1 egg, lightly beaten
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • REINDEER DECORATIONS:
  • Ganache Icing (see below), green decorating icing, colored sprinkles, Tiny White Mighty Mint candies and red M&M's Minis
  • ELF DECORATIONS:
  • Ganache Icing (see below), white and black decorating icings, red and green Fruit Roll-Ups, holly berry quins, AirHeads Xtremes Sour Belt candies, red jimmies and yellow M&M's Minis
  • SANTA DECORATIONS:
  • Canned vanilla frosting, vanilla frosting tinted with red food coloring, black decorating icing, red-colored sugar, red nonpareils, snowflake sprinkles, white large dot quins, black licorice twists, white sugar pearls and yellow diamond-shaped sprinkles
  1. In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
  2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.
  3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired. Yield: 3 dozen.
To make Ganache Icing: Microwave 1 cup semisweet chocolate chips, 3 tablespoons half-and-half cream, 2 tablespoons butter and 2 tablespoons corn syrup until blended, stopping once or twice to stir. Pipe as desired.
Originally published as Gingerbread Cutout Cookies in Cookies Bookazine 2013 2013, p5

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