Gingerbread Cutouts

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

  • 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
  • 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.
  • 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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