GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)

Clock Icon
2 hr 15 min Prep
4 hr 45 min Total
Pie Iconb
108 Servings

“Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies.


Ingredient List
    Cookies
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1/3 cup shortening
  • Small check mark in a circle icon1 1/2 cups dark molasses
  • Small check mark in a circle icon2/3 cup cold water
  • Small check mark in a circle icon7 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon2 teaspoons ground ginger
  • Small check mark in a circle icon1 teaspoon ground allspice
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon ground cloves
  • Small check mark in a circle icon1/2 teaspoon salt
    Easy Creamy Frosting
  • Small check mark in a circle icon4 cups powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon About 5 tablespoons half-and-half
Preparation
  1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
  2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
  3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Tips
  • Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
  • Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.