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Gingerbread Cutouts

SUBMITTED BY: Virginia Watson

"'Baking gingerbread cookies was a Christmas tradition when our three sons were at home,' says field editor Virginia Watson of Kirksville, Missouri. 'Now, our granddaughter loves to help!'"
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon cold water

DIRECTIONS

  1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by JackieRoseHH
A bit mild. I think it needs just a little more spice. MORE


 
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