Gingerbread Cookie Cut Outs | Recipes

Gingerbread Cookie Cut Outs

(19) Ratings:
Prep Time:
Baking Time:
Makes:9 dozen (recipe can be halved)
Freezing:excellent

Make these sweet gingerbread cookies together with the whole family. Write your names on them, put a ribbon through them and hang them anywhere you like!

Ingredients

1 cup 250 mL Crisco® All Vegetable Shortening
1 cup 250 mL packed brown sugar
2 eggs
1 1/4 cups 300 mL molasses
6 cups 1.5 L Robin Hood® Original All Purpose Flour
2 1/2 tsp 12 mL ginger
2 tsp 10 mL cinnamon
1 tsp 5 mL cloves
1 tsp 5 mL baking soda
1 tsp 5 mL salt

Directions

  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.  
  2. Beat shortening and brown sugar in large bowl using an electric mixer until creamy. Add eggs and molasses, beating until smooth. Combine remaining dry ingredients in medium bowl. Gradually add to molasses mixture, stirring in the last portion with a wooden spoon. Knead dough with hands if necessary to make a smooth dough. Wrap dough in plastic wrap and chill 1 hour for easy rolling.
  3. Roll out dough, a portion at a time, on floured board to 1/4" (6 mm) thickness. Cut into desired shapes. Place on prepared baking sheets. Cut a hole on top of cookie using a straw.
  4. Bake in centre of preheated oven for 12 to 15 minutes, or until firm (time will vary with size of cookies). Recut hole with straw. Transfer to racks; cool completely. Decorate as desired. String ribbon through hole for hanging.

Tips

  • Freeze undecorated. Keep a supply frozen for thawing and decorating when the kids are bored.

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