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Gingerbread Cutouts

 81 Ratings
14 Comments
  • Prep Time 1 hr 30 min
  • Total Time 2 hr 40 min
  • Servings 120
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    2K

Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic gingerbread cookies.

Ingredients

1 1/2
cups granulated sugar
1
cup butter or margarine, softened
3
tablespoons molasses
1
egg
2
tablespoons water or milk
3 1/4
cups Gold Medal™ 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
Currants or Assorted candies, if desired
Colored sugar or Additional sugar, if desired

Directions

  • 1 Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
  • 2 Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
  • 3 Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.

Expert Tips

“Stitch” the edges of these charming cookies with white candy sprinkles found where cake and cookie decorating supplies are sold.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
40
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
40 mg
Total Carbohydrate
6 g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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