Gingerbread Cutout Christmas Cookies Recipe
- 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.