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Gingerbread Cutouts (Cookie Exchange Quantity)

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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.
Jun 30, 2017

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

  • 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

  • Tip 1
    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.
  • Tip 2
    Make Ahead Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.

Nutrition Information

70 Calories, 1g Total Fat, 15g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 9 dozen 2 1/2-inch cookies
Calories
70
Total Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
40mg
Total Carbs
15g
Sugars
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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