Holiday Gingerbread Cookies
Submitted by tishley
Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.
YIELD
36 servingsPREP
80 minCOOK
14 minREADY
100 minThese holiday gingerbread cutout cookies bring ginger, cinnamon, and molasses together in soft, rollable dough that’s made for cookie cutters and decorating parties.
The dough starts on the stovetop where molasses, margarine, and brown sugar bubble together, infusing the whole batch with deep caramel notes before you stir in flour and spices.
After a one-hour chill, roll it out to your preferred thickness (thicker for soft, thinner for crisp), cut your shapes, and bake until no indentation remains when gently pressed.
Then comes the fun part: royal icing, candies, and turning plain cookies into edible art.
Kitchen Tips
- Chill before rolling: One hour minimum makes dough manageable; overnight works even better
- Flour your cutter: Dip cookie cutter in flour between cuts to prevent sticking
- Thickness guide: ¼ inch for soft cookies, ⅛ inch for crisp gingerbread snap
- Storage trick: Layer between parchment in airtight container; they keep 2 weeks and improve with age
- Make it interactive: Set up decorating station with kids for holiday memories
Ingredients
Directions
In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well.
Remove from heat; cool.
In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
Blend egg into molasses mixture.
With spoon, stir molasses mixture into flour mixture until smooth.
Wrap dough in plastic wrap; chill at least 1 hour.
Heat oven to 350℉ (180℃).
Divide dough in half.
On floured surface, roll dough to ⅛ to ¼ inch thickness.
Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design).
Carefully lift with metal spatula onto lightly greased cookie sheet.
Bake for 10 to 14 minutes or until no indentation remains when touched.
Remove from sheet; cool on wire rack.
Decorate as desired with icing and candies.
Store in tightly covered container for up to 2 weeks.
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