Gingerbread Cutout CookiesOur two boys linger around the kitchen when these homemade gingerbread cookies are baking. I…
Gingerbread Cutout Cookies
3/4 cup butter, softened 1 cup packed brown sugar 1 large egg, room temperature 3/4 cup molasses 4 cups all-purpose flour 2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1/4 teaspoon salt Vanilla frosting of your choice Red and green paste food coloring
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.
Cut with floured 2-1/2-in.
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.
Nutrition Facts 1 cookie:
- 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.