-
-
My review
Classic Gingerbread Cutouts
10
BRANDI9
"These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 153Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 127151 Ratings
-
-
-
-
-
Most helpful positive review
12/20/2004
This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbre...
Most helpful critical review
12/19/2010
They weren't sweet enough for our tastes - and too crunchy. I didn't use icing, though - that may have helped.
Most helpful
Most positive
Least positive
Newest
12/20/2004
This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbre...
1/10/2006
I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of 1/8" made the cookies softer and more fun to decorate. My daughter decorated the cookies, putting t...
11/26/2007
This made a beautiful gingerbread house! I used the template on this website and did the recipe exactly as it says to here. It made a gingerbread house and quite a few large gingerbread people. ...
11/18/2008
This is a great recipe. I added more spice. 2 1/2 tsp ginger, 2 tsp cloves, 2 tsp cinnamon and i also added nutmeg for that extra kick. They are awesome. Soft and delicious. I will definatly be...
12/15/2002
i had to add about a half cup more flour to the dough in order for it to be workable for the cutouts, and the surface needed to be heavily floured. but once i figured that out, the cut outs cam...
11/21/2006
These cookies were so easy to make. I laughed when I saw it only took an hour to make them but I was cleaned up and finished an hour after I started them. They were easy to mix and the easiest...
12/16/2002
Well, I didn't have molasses, allspice OR cloves! But I used this recipe anyway. I used maple syrup instead of the molasses, doubled the cinnamon and crossed my fingers. They turned out reall...
12/7/2005
Best gingerbread Ive ever made! It wasnt too dry or hard, and it made perfect little men for decorating. I did add about half a tsp more ginger powder, but everything else was perrrfect!
6/6/2002
This gingerbread is soft and delicious. The whole family loved them and my littlier ones had a great time making them with me. Definitely a keeper!