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Gingerbread Cutouts Recipe

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This recipe for Gingerbread Cutouts, by , is from Our Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Mecca
Added: Tuesday, July 21, 2009


2 3/4 c. all-purpose flour
1/2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 c. packed dark brown sugar
1/4 c. dark (robust) molasses
1/4 tsp salt
1 c. (2 sticks) butter (no substitutions), softened
3/4 c. granulated sugar
1 lg. egg
1 tsp. vanilla extract

1. On waxed paper, combine flour, baking soda, salt, and spices.
2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg vanilla, and molasses; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
3. Divide dough into three equal pieces. Flatten each into a disk; wrap each in plastic wrap. Refrigerate dough 2 hours or overnight, until firm enough to roll.
4. Preheat oven to 350F. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick. Remove top sheet of waxed paper. With floured cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. Place cookies 1 inch apart, on ungreased large cookie sheet.
5. Bake cookies 11 to 13 minutes or until edges begin to brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimming.
6. When cookies are cool, decorate them the way you like.
7. Store cookies in a tightly sealed container at room temperature up to two weeks or in freezer up to three months.




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