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Gingerbread Cut Out Cookies Recipe

Ingredients

How to make it

  • Cookies ( size will depend on your cookies cutter shape- these made 16 large ones )
  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. IF TOO SOFT, ADD A BIT MORE FLOUR. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
  • Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: about 2 dozen.
  • The icing:
  • Prepare the border icing: Mix together the powdered sugar, vanilla, and 2 tablespoons of milk or water for the border icing using a spoon or a fork. It should be quite thick, and if you drizzle a little from your spoon, the ribbon should hold for a few second before melting back into the icing. This border icing should be just thick enough to pour easily. If desired, add food coloring to this border icing now.
  • Transfer the border icing to a squeeze bottle: Insert the funnel in the mouth of one of the squeeze bottles. Spoon some of the border icing into the funnel and let it drip into the bottle. Since this icing is so thick, it can be difficult to get it to drop into the bottle — you can squeeze the bottle to suction the icing and start it flowing. If it still won’t start flowing, add more milk or water one teaspoon at a time until just barely thin enough to pour (be careful of adding too much or else the border icing will pool instead of maintaining a border). Once flowing, it can still take a few minutes for all the icing to funnel into the bottle
  • NOTE: we used a medicine syringe, for the icing, not a squeeze bottle which was easier for a child to handle.
  • Allow the cookies to dry: Leave the cookies undisturbed for at least 24 hours to fully dry. Depending on the thickness of your icing and the layers on the cookie, it may take longer. When the cookies are dry, the surface of the cookies will be completely smooth, dry, and resistant to nicks or smudges.
  • Store the dried cookies: Once dry, you can stack the cookies between sheets of parchment paper in an airtight container at room temperature for several weeks.

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