Gin­ger­bread Cutout Cook­ies

The smell of th­ese cook­ies makes me think of go­ing to Grandma’s house. My boys al­ways linger around the kitchen when I make them.

Farm & Ranch Living - - FARM TABLE -

—CHRISTY THE­LEN KEL­LOGG, IA PREP: 30 min. + chill­ing • BAKE: 10 min./batch + cool­ing • MAKES: 5 dozen

¾ cup but­ter, soft­ened

1 cup packed brown sugar

1 large egg, room tem­per­a­ture ¾ cup mo­lasses

4 cups all-pur­pose flour

2 tsp. ground gin­ger

1½ tsp. bak­ing soda

1½ tsp. ground cin­na­mon

¾ tsp. ground cloves

¼ tsp. salt

Vanilla frost­ing of your choice

Red and green paste food coloring


1. In a large bowl, cream but­ter and brown sugar un­til light and fluffy. 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.

2. Pre­heat oven to 350°. On a lightly floured sur­face, roll dough to ⅛-in. thick­ness. Cut with floured 2½-in. cookie cut­ters. Place

1 in. apart on un­greased bak­ing sheets.

3. Bake un­til edges are firm, 8-10 min­utes. Re­move to wire racks to cool. Tint some of the frost­ing red and some green; leave re­main­ing frost­ing plain. Dec­o­rate cook­ies.

1 COOKIE: 77 cal., 2g fat (1g sat. fat), 10mg chol., 69mg sod., 13g carb. (6g sug­ars, 0 fiber), 1g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.