Christmas Recipes

Gingerbread Cutouts

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

Gingerbread Cutouts

Yield: 10 dozen cookies


  • 1 1/2 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 3 tablespoons molasses
  • 1 egg
  • 2 tablespoons water or milk
  • 3 1/4 cups Gold Medal all-purpose flour
  • 2 teaspoons baking soda
  • 2 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


  1. Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed.
  2. Beat in egg and water until blended.
  3. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves.
  4. Cover and refrigerate about 1 hour or until firm.
  5. Heat oven to 350 degrees F. Roll 1/3 of dough at a time on floured surface to 1/8 inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2 inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet.
  6. Decorate with currants or candies.
  7. Sprinkle with colored sugar.
  8. Bake for 6 to 7 minutes or until set.
  9. Remove from cookie sheet to wire rack; cool.


High Altitude (3500-6500 ft) No changes.

Special Touch: "Stitch" the edges of these charming cookies with white candy sprinkles found where cake and cookie decorating supplies are sold.


Per serving: Calories 40 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 40mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch

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


Recipe and photo used with permission from: Betty Crocker Kitchens

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