Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Gingerbread Cutouts
Gingerbread Cutouts
Building Gingerbread
Gingerbread Men
Gingerbread Boys And Girls
MORE
Top Related Articles
Gingerbread Houses
Holiday Baking: Gingerbread
Halloween Gingerbread House
Visions of Sugar Cookies
Candy Cane Gingerbread House
Kids' Candy Land Gingerbread House
Home Sweet Home Gingerbread House
Go Sugar Cookie Crazy
Cookies for Calorie Counters
Tips for Cookie and Brownie Mix In a Jar
Related Collections
Christmas Cookies
Gingerbread
Christmas Baking
Christmas Cookies
Gingerbread Cookies
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Classic Gingerbread Cutouts
SUBMITTED BY:
BRANDI9
PHOTO BY:
Tiny Dancer
"These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!"
RECIPE RATING:
Read Reviews
(49)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
12 Min
READY IN
1 Hr
Original recipe yield 3 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pound confectioners' sugar
1/2 teaspoon cream of tartar
3 egg whites
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Nov. 29, 2007 by
Tiny Dancer
X
Full Review
Tiny Dancer
Nov. 29, 2007
This made a beautiful gingerbread house! I used the template on this website and did the recipe exactly as it says to here. It made a gingerbread house and quite a few large gingerbread people. This was so easy and looks pretty. :) A note though: the frosting recipe is a good one, but it must be used fresh. If you're making your house over several days time, then just make enough of the frosting for that day.
Was this review helpful?
[
YES
]
7 users found this review helpful
This made a beautiful gingerbread house! I used the template on this website and did the...
MORE
MORE
Reviewed on Apr. 19, 2003 by
rudechack
X
Full Review
rudechack
Apr. 19, 2003
i had to add about a half cup more flour to the dough in order for it to be workable for the cutouts, and the surface needed to be heavily floured. but once i figured that out, the cut outs came out well and they cooked in about 6 minutes (contrary to the 8-10 minutes in the direcions). the icing was so easy - i did a few colors, put them in small zip bags, and cut the very tips off the bags and voila! it was a big hit with (and great activity for) my party goers!
Was this review helpful?
[
YES
]
7 users found this review helpful
i had to add about a half cup more flour to the dough in order for it to be workable for the...
MORE
MORE
Reviewed on Dec. 20, 2004 by Breanna
X
Full Review
Breanna
Dec. 20, 2004
This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbread recipes to find out an average) Also, some people were complaining about the crunchiness of the cookies. I noticed that too, but then I stopped rolling the dough so thin and they came out nice, gingery and somewhat soft and tasty!
Was this review helpful?
[
YES
]
6 users found this review helpful
This was a great recipe, but I have some tips for others wanting to make the recipe. The...
MORE
MORE
Reviewed on Nov. 21, 2006 by sra
X
Full Review
sra
Nov. 21, 2006
These cookies were so easy to make. I laughed when I saw it only took an hour to make them but I was cleaned up and finished an hour after I started them. They were easy to mix and the easiest cookies I have ever rolled and cut. My three year old helped me and we didn't even have any fall apart. I only gave 4 stars though because as far as flavor they are not spectacular. I am thinking some orange zest and more spice would jazz them up.
Was this review helpful?
[
YES
]
5 users found this review helpful
These cookies were so easy to make. I laughed when I saw it only took an hour to make them...
MORE
MORE
Reviewed on Dec. 23, 2002 by KRISTINA777
X
Full Review
KRISTINA777
Dec. 23, 2002
This gingerbread is soft and delicious. The whole family loved them and my littlier ones had a great time making them with me. Definitely a keeper!
Was this review helpful?
[
YES
]
5 users found this review helpful
This gingerbread is soft and delicious. The whole family loved them and my littlier ones had...
MORE
MORE
Reviewed on Dec. 5, 2005 by Nicki
X
Full Review
Nicki
Dec. 5, 2005
These cookies taste delicious! They're not too sweet and the icing is the perfect touch. I added about 10 drops of food coloring to the royal icing to make different color variations. Then, placed the different colors into plastic baggies. Pushed the icing into one of the corners of the bag and snipped a VERY small hole. This created a cheap piping bag to paint my cookies. They turned out great. My daughter enjoyed helping decorate.
Was this review helpful?
[
YES
]
4 users found this review helpful
These cookies taste delicious! They're not too sweet and the icing is the perfect touch. I...
MORE
MORE
Reviewed on Dec. 22, 2002 by Leah IL
X
Full Review
Leah IL
Dec. 22, 2002
Well, I didn't have molasses, allspice OR cloves! But I used this recipe anyway. I used maple syrup instead of the molasses, doubled the cinnamon and crossed my fingers. They turned out really great! Of course, they're not really gingerbread cookies, but they were nice and crunchy and easy for the kids to decorate. I'm sure with the correct ingredients they are wonderful. The dough was just perfect and got easier to work with as I handled it. A keeper! Thanks!
Was this review helpful?
[
YES
]
4 users found this review helpful
Well, I didn't have molasses, allspice OR cloves! But I used this recipe anyway. I used...
MORE
MORE
Reviewed on Jan. 10, 2006 by NorrisM
X
Full Review
NorrisM
Jan. 10, 2006
I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of 1/8" made the cookies softer and more fun to decorate. My daughter decorated the cookies, putting two together with an "I Love Mom & Dad" theme (as seen in the photo). I am not the best baker, an have minimal experience with rolling dough, but I learned three things from making this batch of cookies. 1. Put more than a thin layer of flour on the board before rolling the dough. My first attempt had the dough sticking to the board because I used a light dusting of flour. 2. Brush off the flour from the bottom of the cookies before eating them. They taste MUCH better that way. 3. I used the Reynolds Parchment Paper on the cookie sheet for the first time. I really like the results that I had. The cookies didn't stick to the sheet and it didn't allow over cooking the bottom of the cookies.
Was this review helpful?
[
YES
]
3 users found this review helpful
I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of...
MORE
MORE
Reviewed on Dec. 7, 2005 by
pearlypink
X
Full Review
pearlypink
Dec. 7, 2005
Best gingerbread Ive ever made! It wasnt too dry or hard, and it made perfect little men for decorating. I did add about half a tsp more ginger powder, but everything else was perrrfect!
Was this review helpful?
[
YES
]
3 users found this review helpful
Best gingerbread Ive ever made! It wasnt too dry or hard, and it made perfect little men for...
MORE
MORE
Reviewed on Dec. 18, 2002 by
Courtney P
X
Full Review