Best 2 Gingerbread Cookie Cutouts Recipes

Indulge in the festive spirit with our delightful Gingerbread Cookie Cutouts, a classic Christmas treat that's sure to bring joy and cheer to your holiday gatherings. These cookies are not only visually appealing with their intricate designs, but also burst with warm, aromatic flavors of ginger, cinnamon, and nutmeg. With three irresistible variations to choose from – Classic Gingerbread, Chocolate Gingerbread, and Vegan Gingerbread – there's a perfect recipe for every palate and dietary preference. Gather your family and friends, roll up your sleeves, and embark on a joyous baking adventure, creating edible works of art that will be cherished memories for years to come.

Let's cook with our recipes!

GINGERBREAD COOKIE CUTOUTS

Gingerbread Cookie Cutouts image

Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. -Christy Thelen, Kellogg, Iowa

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
Vanilla frosting of choice
Red paste food coloring

Steps:

Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.

Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)

Gingerbread Cutouts (Cookie Exchange Quantity) image

"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 108

Number Of Ingredients 14

Ingredients

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ 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 powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

Steps:

In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
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 favorite shaped cutter. Place about 2 inches apart on cookie sheet.
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.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g

Tips:

Use fresh spices: Freshly grated ginger and ground cinnamon provide a more robust flavor than pre-ground spices.
Cream the butter and sugar until light and fluffy: This helps to incorporate air into the dough, resulting in a more tender cookie.
Chill the dough before rolling and cutting: This helps to prevent the dough from spreading too much in the oven.
Use a sharp cookie cutter: This will help to create clean, precise edges on your cookies.
Bake the cookies until they are just set around the edges: Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before decorating: This will help to prevent the frosting from melting.

Conclusion:

These gingerbread cookie cutouts are the perfect holiday treat. They are delicious, easy to make, and can be decorated to suit any occasion. With a few simple tips, you can create beautiful and festive cookies that everyone will love.