Gingerbread Cut Out Dough Recipes

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CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

EASY GINGERBREAD CUTOUTS



Easy Gingerbread Cutouts image

"I rely on this tried-and-true recipe during the holidays," relates Sandy McKenzie of Braham, Minnesota. "The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package spice cake mix (regular size)
3/4 cup all-purpose flour
2 large eggs, room temperature
1/3 cup canola oil
1/3 cup molasses
2 teaspoons ground ginger
3/4 cup canned cream cheese frosting, slightly warmed
Red Hots

Steps:

  • In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets. , Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting and Red Hots as desired.

Nutrition Facts : Calories 302 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

GINGERBREAD CUTOUT COOKIES



Gingerbread Cutout Cookies image

Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD CUT-OUT DOUGH



Gingerbread Cut-Out Dough image

This light and crisp gingerbread is alive with spice. This dough is based off of a shortbread cookie and will spread minimally when baked.

Provided by Dan Langan

Categories     dessert

Time 2h35m

Yield Twenty-four to thirty-six 3-inch gingerbread men

Number Of Ingredients 12

4 1/2 cups all-purpose flour (550 grams), plus more for the surface if needed
1 cup lightly packed light brown sugar (220 grams)
1/4 cup confectioners' sugar (30 grams)
3 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons fine salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 sticks (8 ounces) unsalted butter, cut into cubes, at room temperature
Nonstick cooking spray, optional (see Cook's Note)
1/2 cup unsulphured molasses
4 teaspoons pure vanilla extract

Steps:

  • Mix the flour, sugars, ginger, cinnamon, salt, baking soda and cloves in the bowl of a stand mixer fitted with the paddle attachment on low speed until combined, about 30 seconds. With the mixer speed on low, begin adding the butter. Allow the mixture to blend until the butter is fully incorporated and the mixer looks sandy, up to 4 minutes. The ingredients should hold together when clumped in your hand. Add the molasses and vanilla to the butter-flour mixture and mix on low until a dough forms. Turn the dough out onto a clean work surface and knead it about 20 to 25 times until smooth. If the dough is sticky, add a sprinkling of flour until it no longer sticks to your hands. Divide the dough in half.
  • Working with one half at a time, roll the dough between two pieces of parchment paper until it is about 1/8 to 1/4 inch thick (see Cook's Note). Use a VERY light sprinkling of flour on the dough if it is sticking to the parchment. Repeat with the second portion of dough. Chill the rolled dough on baking sheets until firm, about 2 hours in the fridge or 30 minutes in the freezer.
  • Preheat the oven to 375 degrees F.
  • Cut out gingerbread shapes and place the cookies on half sheet pans lined with parchment. Bake until the edges and center feel set and the centers puff slightly, rotating the pans from back to front and top to bottom about 8 minutes into baking, 11 to 12 minutes total for medium-sized 3-inch cookies (see Cook's Note). Allow to cool completely before removing from the parchment.

GINGERBREAD HOUSE DOUGH



Gingerbread House Dough image

This is a classic gingerbread house dough that's designed for construction. Made with vegetable shortening (which has a higher melting point than traditional butter) and no leavening, the dough holds its shape well once baked. It's strong and sturdy enough to make a basic gingerbread house, an advanced mansion or even additional elements for your house.

Provided by Dan Langan

Categories     dessert

Time 1h55m

Yield One 8-by-8-inch gingerbread house

Number Of Ingredients 12

1 cup vegetable shortening (185 grams)
1 cup granulated sugar (200 grams)
2 1/2 teaspoons ground ginger
1 to 2 teaspoons ground cinnamon
1 1/4 teaspoons fine salt
1/2 teaspoon ground cloves
1 large egg, at room temperature
Nonstick cooking spray, optional (see Cook's Note)
1 1/4 cups unsulphured molasses (435 grams)
1 tablespoon cider or white vinegar
6 cups unbleached all-purpose flour (750 grams), plus more for the surface
Hard candies, optional, for the advanced gingerbread house mansion

Steps:

  • Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
  • Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
  • Preheat the oven to 350 degrees F.
  • For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
  • For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
  • Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
  • Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
  • Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
  • Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
  • For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
  • For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
  • To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
  • Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
  • While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
  • For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
  • Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.

GINGER COOKIE DOUGH FOR CUT OUT COOKIES



Ginger Cookie Dough for Cut out Cookies image

I use this recipe for all holiday cutout cookies. They are crisp, buttery, and flaky. This is NOT like gingerbread cookie dough. It has just a hint of ginger taste. You could always leave it out if you prefer, the cookie will still be delicious (you may want to add some vanilla, almond, or other flavored extract if you do). My son loves to help me deocrate them.Yield will vary with size of your cut-outs. Time does not include chill time and of course each batch will bake for 6 - 8 minutes.

Provided by JTsMom

Categories     Dessert

Time 21m

Yield 30-40 cookies

Number Of Ingredients 7

1 cup confectioners' sugar
1 cup butter, softened
1 tablespoon vinegar
2 1/4 cups flour
1 1/2-2 teaspoons ginger, ground
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • In a large bowl cream confectioners sugar, softened butter, and vinegar.
  • In a medium bowl sift together the flour, ginger, baking soda, and salt.
  • Mix dry ingredient into the creamed butter mixture.
  • If dough is too dry, add milk or cream a tablespoon at a time.
  • Chill dough and keep unused portion in refrigerator while making each batch.
  • On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
  • Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
  • Cool on wire rack before decorating.

Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 94.7, Carbohydrate 11.2, Fiber 0.3, Sugar 4, Protein 1

GINGERBREAD HOUSE DOUGH & ICING



Gingerbread House Dough & Icing image

Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.

Provided by NcMysteryShopper

Categories     Dessert

Time 40m

Yield 1 House

Number Of Ingredients 13

3/4 cup molasses
3/4 cup sugar
2 tablespoons ginger
2 teaspoons ginger
2 tablespoons cinnamon
2 teaspoons cinnamon
3/4 cup unsalted butter, chopped into cubes
1/4 teaspoon baking soda
1 egg, beaten
5 1/2 cups plus flour
3 egg whites (or use alternative in instructions)
1 pinch cream of tartar
1 lb powdered sugar

Steps:

  • Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
  • Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
  • Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
  • Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
  • Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
  • Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.

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2012-12-07 Cream shortening and brown sugar. Add molasses and mix well. Mix spices with 1 cup of the flour and add. Add the rest of flour about 1/2 cup at a time, alternating adding water and flour. Combine baking soda and final 1/4 cup water and add last. Cover and chill dough for at least an hour before rolling out.
From loveandoliveoil.com


GINGERBREAD CUT-OUT COOKIES (GLUTEN-FREE) - RED AND HONEY
2020-01-07 Instructions. Mix the buckwheat flour with all of the spices, and then cut in the butter until the mixture is crumbly. Put the dates, water and salt in the blender and blend until smooth. Pour the date mixture into the flour mixture and stir it up (I use a big fork). If the flour mixture still seems a little moist, add buckwheat flour until the ...
From redandhoney.com


SOFT GINGERBREAD CUT OUT COOKIES - DAILY DISH RECIPES
2018-12-04 Keep rolling out dough scraps. Preheat oven to 350 degrees. Bake cookies in preheated oven for 9-11 minutes. Remove from oven and allow to rest on sheet for a couple of minutes but no longer than 5. Move to cooling rack and allow to …
From dailydishrecipes.com


HOW TO MAKE A GINGERBREAD HOUSE (RECIPE + TEMPLATE + MORE!)
2021-12-13 1. Mix together a simple tasty dough made from butter, molasses, an egg, spices, flour, and a few other things. 2. The dough will be CRUMBLY, that's a good thing! It lends to a sturdy dough that doesn't spread when baked. 3. Dump the crumbly dough onto a piece of parchment paper or onto a silicone baking mat.
From blessthismessplease.com


GINGERBREAD CUT-OUT DOUGH - RECIPES - PAGE 2 | COOKS.COM
Sift dry ingredients together. Beat ... or overnight. Divide dough into quarters, roll dough 1/8 inch thick. Cut with cookie cutters and remove dough between cut outs. (Easy to work with.) ... brown. Cool and decorate.
From cooks.com


GINGERBREAD MEN DOUGH RECIPE - FOOD NEWS
Preheat oven to 350°F. Take dough out of the fridge and let rest about 10 minutes. Roll each half between two pieces of parchment paper until 1/4" thick. Remove top sheets from both. Cut out gingerbread men with a 3-inch wide cutter. Instructions for Soft Gingerbread Man Recipe Make the Dough the Night Before. In a medium sized bowl measure ...
From foodnewsnews.cc


BEST GINGERBREAD CUT OUT COOKIES RECIPE - BORDERLANDS BAKERY
2019-12-06 1 tsp baking powder (this. does. not. cause. spread. when using the correct wet-dry ratios. it causes rise.) 1 tsp cream of tartar (this will help prevent the sugar from crystallizing causing some crunchiness, especially when baked at a higher temp like this– I want soft chewy cookies) 3 tsp ground ginger.
From blog.borderlandsbakery.com


GINGERBREAD CUT-OUT COOKIES - FRAICHE LIVING
2019-12-05 To Make These Gingerbread Place Settings: Print off your house template and cut out the shapes. Roll out your gingerbread dough until about 1/2 cm thick. Place a house cutout on top of dough and use a small knife to cut out the shape of the house. Transfer to a large baking sheet and bake according to recipe instructions.
From fraicheliving.com


GINGERBREAD SLEIGH TEMPLATE PLUS RECIPES - GLOBAL BAKES
2020-12-17 Mix on low just to combine. Add the rest of the dry ingredients and mix just until combined. Gather the dough together into a ball and then flatten the dough into two disks. Wrap each disk in plastic and refrigerate for about 3 hours or until firm enough to roll without sticking. Preheat oven to 375°F.
From globalbakes.com


GINGERBREAD CUT-OUT COOKIES - THE SWEET ADVENTURES OF SUGAR BELLE
2010-12-07 Instructions. Preheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a …
From sweetsugarbelle.com


EASY CUT-OUT GINGERBREAD COOKIES - EARTHLY PROVISIONS
2020-12-11 Preheat oven to 325* and line a sheet tray with parchment. Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about 1/8 of an inch. Use a cookie cutter to cut desired shapes. Then transfer cookies to the parchment lined baking sheet.
From earthly-provisions.com


GINGERBREAD CUT-OUT COOKIES RECIPE | EATINGWELL
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Freeze the rolled-out dough airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months. Equipment: 2 1/2- to 3-inch cookie cutters. Tips:
From eatingwell.com


GINGERBREAD MEN CUT OUT COOKIE RECIPE - CREATE THE MOST …
Chicken Rice And Lemon Soup Recipe 10 Bean Soup Recipe Abc Soup Recipe
From recipeshappy.com


TRADITIONAL AND RELIABLE GINGERBREAD CUT-OUT COOKIES
2021-11-26 Preheat oven to 350°F. and line two baking sheets with parchment paper. Beat the softened butter and sugar together until very fluffy. Next, add the molasses and an egg. Beat for 2 minutes on medium speed until very well combined. In a separate bowl, whisk the flour, baking soda, spices and salt.
From flavourandsavour.com


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