Gingerbread Cutouts

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

Prep Time

1:30

Hr:Mins

Total Time

2:40

Hrs:Mins

Makes

10 dozen cookies

1 1/2

cups granulated sugar

cup butter or margarine, softened

tablespoons molasses

egg

tablespoons water or milk

3 1/4

cups Gold Medal® all-purpose flour

teaspoons baking soda

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

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.
Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.
Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.

Makes 10 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

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

Nutrition Information:

1 Serving (1 Cookie)

Calories 40

(Calories from Fat 20 ),

Total Fat 2 g

(Saturated Fat 1 g,),

Cholesterol 5 mg;
Sodium 40 mg;
Total Carbohydrate 6 g

(Dietary Fiber 0g,

Protein 0g;

Percent Daily Value*:

Exchanges:

1/2 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

Gingerbread Cutouts

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens