Gingerbread Cutout Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
We have made this recipe for the past three years and they get rave reviews from everyone. They have a great ginger taste. We make house and gingerbread people cookies as gifts every using this recipe. Always a hit!
Delicious! After making the dough I split it in fourths and once a week I got one out and made cookies! I enjoyed freshly baked gingerbread all December!!
This recipe was exactly what I was looking for. Easy to make and they taste great! I’m not sure what happened with the people who had the cookies spread or their dough was crumbly. I did not have either of those issues. I will definitely use this recipe again!
I've made cutout cookies for many years and was horrified when these spread out and lost their shape. How can these be called cutout cookies, unless indistinguishable blobs are what you're going for. Never again.
Instead of scooping flour, Spoon all purpose flour into the measuring cup & level with back of knife... or convert and weigh ingredients. Too much flour will make dough dry.
I love this recipe, easy to prepare, especially when making it with a 5year old. I did add a teaspoon of my homemade vanilla, because I add vanilla to almost everything sweet I bake. They tasted delicious and my granddaughter loved decorating them.
This recipe is absolutely amazing. It was so easy to follow and the gingerbread turned out so soft and delicious.
Excellent recipe and received many compliments. The only thing I did differently was add a teaspoon of vanilla extract since I noticed that many gingerbread cookie recipes had it as an ingredient.
IT’s Christmas Eve and we made these cookies last night and my daughters wanted them again this morning for breakfast. Great recipe!!! If it tends to be a little dry just add a tablespoon or less of water. We’ve tried a lot of Gingerbread cookie recipes, this is by far the easiest and the best!
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