Gingerbread Cutouts

Ginger adds zesty flavor to wonderful cutout cookies – a spiced treat packed with cinnamon, cardamom and cloves.

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  • prep time 1 hr 50 min
  • total time 2 hr 50 min
  • ingredients 16
  • servings 120
 

Ingredients

1 1/2
cups sugar
1
cup butter, softened
3
tablespoons molasses
1
egg
2
tablespoons water or milk
3 1/4
cups all-purpose flour
2
teaspoons baking soda
2
teaspoons ground cinnamon
1 1/2
teaspoons ground ginger
1/2
teaspoon salt
1/2
teaspoon ground cardamom
1/2
teaspoon ground cloves
Dried currants, if desired
1/2
cup sugar
Vanilla creamy ready-to-spread frosting, if desired
Assorted candies, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat 1 1/2 cups sugar, the butter and molasses until light and fluffy. Beat in egg and water. Stir in flour and all remaining ingredients except currants and 1/2 cup sugar to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons.
  • 3 Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Sprinkle sugar over each cookie or cool completely and decorate with frosting and candies.
  • 1 In large bowl, beat 1 1/2 cups sugar, the butter and molasses until light and fluffy. Beat in egg and water. Stir in flour and all remaining ingredients except currants and 1/2 cup sugar to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons.
  • 3 Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Sprinkle sugar over each cookie or cool completely and decorate with frosting and candies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
45
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
45mg
45%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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