Ginger Cutout Cookies

Recipe

Dessert
Ginger Cutout Cookies

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

35
Servings
1hr15min
Prep
1hr45min
Total

Recipe Wellness Badges

Author

Save Options

Description

Classic gingerbread cookies are served! Our easy recipe doesn't use every ingredient in your pantry and take less than 2 hours to make start to finish.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 35
QuantityIngredientAdd
½ c.Hy-Vee unsalted butter, softened
½ c.Hy-Vee dark brown sugar, packed
2 ½ tsp.pumpkin pie spice
1 tsp.Hy-Vee baking powder
1 tsp.Hy-Vee baking soda
c.mild-flavor molasses
1Hy-Vee large egg
2 c.Hy-Vee all-purpose flour
Royal Icing, if desired

Things To Grab

  • Large mixing bowl
  • Electric mixer
  • Wooden spoon
  • Plastic wrap
  • Cookie sheets
  • Parchment paper
  • Rolling pin
  • 2-to-3-1/2-inch cookie cutter

Directions

  1. Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined.

  2. Beat in as much flour as you can; stir in any remaining flour with a wooden spoon. Divide dough into quarters. Cover and chill for 3 hours or until easy to handle.

  3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using to 2-to-3-1/2-inch cookie cutter, cut out shapes. Place 1-inch apart on prepared cookie sheets. Reroll scraps as desired.

  4. Bake 8 to 10 minutes or until set. Cool on cookie sheets for 1 minute. Transfer cookies to wire rack and cool completely. Frost and decorate cookies as desired with Royal Icing

    Related Content, Dessert

Recipe Source:

Seasons December 2019