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Gingerbread Cutouts (Cookie Exchange Quantity)

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

  • 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 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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