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Gingerbread Cutouts

"'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!'"
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25 m servings
Original recipe yields 12 servings

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  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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A bit mild. I think it needs just a little more spice.

An excellent recipe. I doubled, and ignored the listed spices to add my own. Ginger, cardamom, nutmeg, cloves... just throw a bunch in, you're not going to hurt it.

These were absolutely wonderful! My 3 kids had a wonderful time decorating them. They are soft and delicious right out of the oven. Not too spicy not too sweet!

My family loved these. Easy dough to work with, made great gingerbread men.

These were not very good. Needed more flavor. They were pretty dry.