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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Gingerbread Cut-Out Cookies Recipe

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This recipe for Gingerbread Cut-Out Cookies is from The Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 large egg
1/2 cup molasses
1 1/2 teaspoons vanilla

Icing:
2 cups powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla
Directions:
Directions:
1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.

2. Beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.

3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable.

4. Once you are ready to bake the cookies, heat the oven to 350º and line baking sheets with parchment paper.

5. Unwrap the dough and place it on a large, lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8 inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.

6. Bake for 8-10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.

7. Once the cookies are room temperature, whisk together the icing. Place in piping bag to pipe the icing onto the cookies.

 

 

 

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