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Frosted Ginger Cutouts

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Frosted Ginger Cutouts
  • Prep 1 hr 20 min
  • Total 3 hr 20 min
  • Ingredients 14
  • Servings 36
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If you have ginger snap fans in your family they'll love these iced beauties, with ginger, clove, and nutmeg.
By Pillsbury Kitchens
Updated Nov 17, 2009

Ingredients

Cookies

  • 1 cup shortening
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Frosting

  • 3/4 cup water
  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 3/4 cup powdered sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla

Steps

  • 1
    In large bowl, combine shortening and molasses; blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
  • 2
    Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets.
  • 3
    Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4
    In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
  • 5
    Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies. Let stand until frosting is set before storing, about 2 hours.

Tips from the Pillsbury Kitchens

  • tip 1
    Originally called Sally Ann cookies, the cutouts were rectangular frosted gingerbread cookies. Their characteristic shape came from the empty 7 or 12-oz. luncheon meat can used to cut the dough.
  • tip 2
    Gelatin must be soaked 5 minutes in a cool liquid before it is heated. While it soaks, the gelatin softens and swells, making it easy to dissolve completely when it's heated.

Nutrition Information

140 Calories, 6g Total Fat, 1g Protein, 21g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
100mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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