Classic Gingerbread Cutouts

  • Recipe By
  • Published Dec 24th
  • Ready In1h
  • Servings36
  • Calories153
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Classic Gingerbread Cutouts Ingredients

The following are the ingredients needed to make delicious Classic Gingerbread Cutouts for 36 servings:

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2/3 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pound confectioners' sugar
  • 1/2 teaspoon cream of tartar
  • 3 egg whites

Classic Gingerbread Cutouts Cooking Instructions

  • Prep30m
  • Cook12m
  • Ready In1h

To cook Classic Gingerbread Cutouts, you need about 30 minutes of preparation time. The time needed to cook this Classic Gingerbread Cutouts is about 12 minutes , and you can serve your Classic Gingerbread Cutouts within 1 hour . The following are the steps to cook Classic Gingerbread Cutouts easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  3. 3 Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  4. 4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  5. 5 In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts

Per Serving: 153 calories; 3 grams of fat; 29.8 grams of carbohydrates; 2.1 grams of protein; 17 milligrams of cholesterol; 80 milligrams of sodium.

  1. Nov 18th 2008

    This is a great recipe. I added more spice. 2 1/2 tsp ginger, 2 tsp cloves, 2 tsp cinnamon and i also added nutmeg for that extra kick. They are awesome. Soft and delicious. I will definatl ...

  2. Nov 26th 2007

    This made a beautiful gingerbread house! I used the template on this website and did the recipe exactly as it says to here. It made a gingerbread house and quite a few large gingerbread peop ...

  3. Nov 21st 2006

    These cookies were so easy to make. I laughed when I saw it only took an hour to make them but I was cleaned up and finished an hour after I started them. They were easy to mix and the eas ...

  4. Jan 10th 2006

    I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of 1/8" made the cookies softer and more fun to decorate. My daughter decorated the cookies, putti ...

  5. Dec 7th 2005

    Best gingerbread Ive ever made! It wasnt too dry or hard, and it made perfect little men for decorating. I did add about half a tsp more ginger powder, but everything else was perrrfect!

  6. Dec 20th 2004

    This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other ginge ...

  7. Dec 16th 2002

    Well, I didn't have molasses, allspice OR cloves! But I used this recipe anyway. I used maple syrup instead of the molasses, doubled the cinnamon and crossed my fingers. They turned out r ...

  8. Dec 15th 2002

    i had to add about a half cup more flour to the dough in order for it to be workable for the cutouts, and the surface needed to be heavily floured. but once i figured that out, the cut outs ...

  9. Jun 6th 2002

    This gingerbread is soft and delicious. The whole family loved them and my littlier ones had a great time making them with me. Definitely a keeper!