Best 3 Gingerbread Cutout Cookies Recipes
Indulge in the delightful world of gingerbread cutout cookies, where creativity meets taste. These classic treats, often associated with the holiday season, are a feast for the eyes and the palate. With their warm, inviting aroma and intricate designs, gingerbread cutout cookies are a cherished tradition passed down through generations.
This article presents a curated collection of three exceptional gingerbread cutout cookie recipes, each offering a unique twist on the beloved classic. From the timeless appeal of the traditional recipe to the delightful surprise of a lemon-scented variation and the indulgent decadence of a chocolate-dipped version, these recipes cater to every taste and preference.
1. Traditional Gingerbread Cutout Cookies: Embark on a nostalgic journey with this classic recipe, where the perfect balance of spices, molasses, and honey creates a symphony of flavors. The detailed instructions guide you through the process of rolling out the dough, cutting out intricate shapes, and baking them to perfection, resulting in crisp and flavorful cookies that melt in your mouth.
2. Lemon-Scented Gingerbread Cutout Cookies: Experience a delightful twist on the traditional recipe with the addition of bright lemon zest. The zesty citrus notes add a refreshing touch, complementing the warmth of the spices and creating a cookie that is both invigorating and comforting. Follow the step-by-step instructions to create these delightful treats that are sure to impress your loved ones.
3. Chocolate-Dipped Gingerbread Cutout Cookies: Indulge in the ultimate treat with these decadent chocolate-dipped gingerbread cutout cookies. The combination of crisp gingerbread cookies and rich, velvety chocolate is a match made in dessert heaven. Dip the cookies in melted chocolate, top them with festive sprinkles, and let them set for a heavenly experience. The recipe provides detailed instructions on tempering the chocolate and achieving the perfect chocolate coating.
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GLUTEN-FREE GINGERBREAD CUTOUT COOKIES
Gluten-free gingerbread men? Yes, please! This tender, from-scratch dough has all the usual spices you'd find in any traditional gingerbread-cloves, cinnamon, nutmeg and of course, ginger! As soon as you pop these cute-as-can-be cutouts in the oven, your home will be filled with aromas that are undeniably festive. Little bakers can help roll out the dough and can decorate their gingerbread girls and boys with white chocolate frosting and crushed cinnamon candies. And with just 15 minutes of prep, you can whip up a batch to bring to the cookie exchange or to a last-minute Christmas party-trust us, these cookies are so good you won't even know they're gluten free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 15
Steps:
- In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 7 g, TransFat 0 g
GINGERBREAD CUTOUT CHRISTMAS COOKIES
Turn your cookie platter into a winter wonderland. One classic gingerbread boy cookie cutter can make a big batch of Christmas characters. -Donna Sasser Hinds, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.
Nutrition Facts :
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy. This will help the cookies spread evenly in the oven.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before rolling and baking. This will help prevent the cookies from spreading too much in the oven.
- Use a sharp knife or cookie cutter to cut out the cookies. This will help prevent the edges from becoming ragged.
- Bake the cookies in a preheated oven. This will help them bake evenly.
- Let the cookies cool completely before decorating them. This will help prevent the icing from running.
Conclusion:
Gingerbread cutout cookies are a classic holiday treat that are easy to make and decorate. With a little planning, you can create beautiful and delicious cookies that will be enjoyed by people of all ages. So get creative and have fun!
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