These cookies are the perfect rainy or snowy day activity for kids.
Gingerbread cutout cookies are aclassic holiday treatthat adds a touch of warmth and spice to any festive occasion.
The smell of the cookies baking certainly captures the spirit of the season.
Credit: Emily VanSchmus
Once cooled, they can be decorated with powdered sugar icing orroyal icingand topped with decorative candies or sprinkles.
Add the next seven ingredients (through salt).
Beat until combined, scraping bowl as needed.
Beat in egg, molasses, and vinegar.
Beat in as much of the flour as you could with the mixer.
Using a wooden spoon, stir in any remaining flour.
Divide dough in half.
Cover and chill about 1 hour or until dough is easy to handle.
Roll and Cut Shapes
Preheat oven to 375F.
On a lightly floured surface, roll out one portion and cut out shapes, rerolling scraps as needed.
Place cutouts 1 inch apart on ungreased cookie sheet.
Bake and Decorate
Bake for 6 to 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute.
Transfer to a wire rack and let cool.
If desired, decorate cookies with Powdered Sugar Icing or Royal Icing and candies.
Mix to Combine
In a small bowl combine powdered sugar, milk, and vanilla.
Stir in additional milk, 1 teaspoon at a time, to make drizzling consistency.
For Gingerbread People Cutouts
Prepare as directed, except roll dough until 1/4 inch thick.
Cut with 4-1/2 to 6-inch people-shape cookie cutters.
Bake in a 375 degree F oven for 6 to 8 minutes or until edges are lightly browned.
Makes about 18 cookies.
Store at room temperature up to 3 days or freeze undecorated cookies for up to 3 months.
Thaw cookies; if desired, decorate.
2,000 calories a day is used for general nutrition advice.
