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Gingerbread Cutouts (Cookie Exchange Quantity)

gingerbread cutouts (cookie exchange quantity) Dessert
Gingerbread Cutouts (Cookie Exchange Quantity)
  • Prep 2 hr 15 min
  • Total 4 hr 45 min
  • Servings 9
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“Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. ...MORE + LESS -

Ingredients

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

4 cups icing sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

Steps

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  • 1
    In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
  • 2
    Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favourite shaped cutter. Place about 2 inches apart on cookie sheet.
  • 3
    Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • 4
    In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Expert Tips

  • Holiday Inspirations Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
  • Make Ahead Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.

Nutrition Information

Nutrition Facts

Serving Size: 9 dozen 2 1/2-inch cookies
Calories
70
% Daily Value
Total Fat
1
Trans Fat
0
Cholesterol
0
Sodium
40
Sugars
8
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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