Gingerbread Cutout Cookies Recipe

5 25 35
Gingerbread Cutout Cookies Recipe
Gingerbread Cutout Cookies Recipe photo by Taste of Home
Publisher Photo

Gingerbread Cutout Cookies Recipe

Read Reviews
5 25 35
Publisher Photo
Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.
Originally published as Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84

Nutritional Facts

1 each: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

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  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.
Originally published as Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84

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Reviews forGingerbread Cutout Cookies

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Toni1954 User ID: 8154324 258947
Reviewed Dec. 31, 2016

"I have baked a long time, never came across a recipe that is out of this world. 5 star rating is in place here. Grandson really likes them. It is a winner."

MY REVIEW
Julie User ID: 8993341 258440
Reviewed Dec. 21, 2016

"This is a great recipe but do not double unless you have a kitchen aid mixer!!!! I burned my mixer up doubling the recipe!!."

MY REVIEW
dollyken User ID: 8777584 244202
Reviewed Feb. 21, 2016

"Great recipe. Not a lot of unusual ingredients and when followed, worked just fine. I would not roll dough too thin the next time I bake these. We like a softer cookie and I found some of mine got too crispy when rolled as thin as recipe calls for. Good tasting and dough was not too hard to work with."

MY REVIEW
Tammytoy User ID: 8675567 240217
Reviewed Dec. 25, 2015

"This recipe is very easy. The dough was perfect and the flavor was great. My grandson and I made these cookies for the first time. Everybody loved them."

MY REVIEW
tjpb4 User ID: 7203027 47309
Reviewed Dec. 20, 2013

"oh so good nothing like the store bought variety of gingerbread. very esay to handle the dough and I kept sealed in a resealable bowl for almost a week before cooking - they never dried out for me"

MY REVIEW
mrs._white User ID: 7182927 85205
Reviewed Dec. 10, 2013

"So easy to make! Had to add a little water when rolling, since dough became a little dry while chilling. I used small gingerbread boy/girl cookie cutters so it made a lot of cookies!"

MY REVIEW
mrsbarenie User ID: 6975797 87869
Reviewed Dec. 25, 2012

"Had to add water to the dough - otherwise I couldn't roll it out because it just crumbled. Totally bland (reminiscent of cardboard) and needed a lot more sweetness! I would never eat these. On the plus side the cookies did have a nice chewy texture."

MY REVIEW
7sophie14 User ID: 6995159 54211
Reviewed Dec. 22, 2012

"Great taste, like the traditional ones I remember. I didn't have enough molasses, so used 1/4 c of honey. worked well. Next time I will add a little more water to keep dough from crumbling. All over, a great cookie. Really tasty."

MY REVIEW
kramerstacey15 User ID: 5709757 126845
Reviewed Dec. 16, 2012

"Very good. easy to make. Make A LOT of cookies."

MY REVIEW
KLKL User ID: 7013173 46572
Reviewed Dec. 9, 2012

"Simple Gingerbread cookie recipe & good.

Be sure to refridgerate dough for the 3-4 hrs."

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