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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic Gingerbread Cutouts

Yield: About 90 (2-1/2 inch) cookies
Prep 45 mins Bake 350°F 8 mins
Classic Gingerbread Cutouts
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1  cup  whole wheat flour
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  ground ginger
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cloves
  • 1  cup  butter, softened
  • 1  cup  sugar
  • 1  egg
  • 1/2  cup  molasses
  • 2  tablespoons  lemon juice
  • Icing:
  • 2  cups  sifted powdered sugar
  • 4  teaspoons  meringue powder
  • 1/4  teaspoon  cream of tartar
  • 3  tablespoons  cold water
  •  Paste food coloring
Directions

1. In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

Icing::

3. In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies.

From the Test Kitchen
  • One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.
Nutrition Facts (Classic Gingerbread Cutouts)
  • cal. (kcal) 58,
  • Fat, total (g) 2,
  • chol. (mg) 8,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • sodium (mg) 41,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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