Gingerbread Cookie Cutouts

I love these cookies! They’re not overly sweet with a delicious ginger taste. The dough is easy to use and can be rolled out repeatedly. Makes 7 to 8 dozen cookies, depending on your cookie cutter size. A great recipe to encourage the kids to help in the kitchen!



​Ingredients:

1 cup of unsalted butter
1 ¼ cup of molasses
¾ cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground, minced, or freshly grated ginger
1 teaspoon cinnamon
¾ teaspoon ground cloves

Directions: 

Melt butter in a medium sized saucepan. Add molasses and brown sugar. Heat until the sugar has dissolved, stirring occasionally. Set aside to cool.

Mix remaining ingredients together. Add to the cooled sugar, molasses and butter mixture. Stir until blended. Turn dough onto a lightly floured surface and knead until the cookie dough is easy to handle, using additional flour as needed.

Wrap the cookie dough in wax paper, cling wrap, or in a container with a lid – anything that is moisture-proof. Refrigerate for 1 to 2 days. This allows the cookie dough to “ripen” so the ginger flavor is stronger.

On a floured surface, roll out one-fourth of the dough at a time, to about ¼ thick. Cut with your favourite cookie cutters. Place on ungreased cookie sheets that are lined with parchment paper or foil.

Bake for 10-13 minutes in a pre-heated oven of 350 F degrees.

You can decorate the cookies once they have cooled, but they are just as delicious as is!

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