Gingerbread Cutouts

Serves: Makes 2-3 dozen | Prep: 3 hrs, 10 min | Cook: 8 min

Ingredients:

Gingerbread Cutouts:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup butter, room temperature
1/2 cup light brown sugar
1/2 cup molasses
1 egg

Icing:
1 cup powdered/icing sugar
1/4 tsp vanilla extract
1-2 Tbsp warm water

Directions:
In a bowl combine flour, baking powder, soda, salt, ginger and cloves.

In a mixing bowl fitted with a paddle attachment, cream butter on medium speed, until smooth and creamy. Add sugar and molasses, continue to mix until all combined, scrapping down the bowl as needed. Add the egg and increase mixer to high speed, beat for 2 minutes, the batter may separate, don’t panic.

With the mixer on low speed, slowly add the flour mixture, mix just until combined. The dough will be thick and sticky. Divide the dough in half, make into 2 disc. Wrap each disc in plastic wrap and place in the refrigerator to chill for at least 3 hours and up to 3 days.

Preheat oven 350F/180C. Line 3 baking trays with baking paper.

Remove one disc from the refrigerator. Generously flour a work surface, with a floured rolling pin, roll out dough, 1/4 inch thick. Using a floured cookie cutter, cut into shapes. Place onto the prepared trays, 1 inch apart. Bake 8-10 minutes. Repeat with the remaining disc.

Let cool for 5 minutes on the cookie sheet before transferring to a wire rack, let cool completely.

In a bowl whisk together the powdered sugar, vanilla extract and warm water, 1 tablespoon at a time, until desired consistency is reached.

Once cookie are cooled, decorate. Keep cookies in an airtight container at room temperature for at least 1 week.

More Recipes:
Christmas Cookie Box