Print Recipe

Gingerbread Cookie Cutouts

RG

Ingredients

  • 1 teaspoon baking soda
  • 1 cup light (mild) molasses
  • 1 cup (2 sticks) softened butter, no substitutions
  • 1 cup granulated sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1 large egg
  • 5 cups all-purpose flour

Instructions

  1. Stir baking soda into the molasses and set aside until pale brown and frothy.
  2. Meanwhile, in a large bowl with a mixer at medium speed, beat butter with sugar, ginger and salt until creamy, occasionally scraping bowl with rubber spatula.
  3. At low speed, beat in molasses mixture and egg (mixture may look curdled). Gradually add 4 3/4 cups of flour, beating just until blended and occasionally scraping the bowl.
  4. On a lightly floured surface, knead dough until thoroughly mixed, kneading in remaining
  5. 1/4 cup of flour if necessary. Divide dough in half; wrap half of dough with plastic wrap and set aside.
  6. Heat oven to 375 degrees F.
  7. On a floured surface, with a floured rolling pin, roll dough out to 1/4-inch thickness. With floured 3- to 4-inch cookie cutter, cut dough into shapes, reserving the trimmings.
  8. Bake cookies for 8-10 minutes or until edges begin to brown.
  9. Transfer cookies to wire racks to cool.
  10. Repeat with remaining dough.
  11. Frost cookies after they have cooled. Allow frosting to harden completely, and store in an airtight container for up to 2 weeks.

Posted by Annette at Recipe Goldmine 12/17/2001 6:59 pm.



The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist RecipeGoldmine.com.

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips