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.
—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.