Ginger Cut-Out Cookies
Yield: 3-4 dozen (depending on cookie size)
Cook Time: 5-6 minutes
Tips: Decorate (and/or cut) cookies in a variety of ways to make an impressive presentation.
Ingredients
- Cookies
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons apple cider vinegar
- 5 cups sifted all-purpose flour
- 1 1/2 teaspoons soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Icing &/or Toppings (optional)
- 2 cups confectioner's (powdered) sugar
- 1 teaspoon vanilla extract
- dash salt
- light cream (or half and half)
- any type of sprinkle decorations (commonly known as "cake decorations")
Directions
Cookies
In an electric mixer bowl, beat butter and sugar until creamy. Add egg, molasses and vinegar and beat until blended. In a medium mixing bowl, sift together dry ingredients, then add to butter and sugar mixture. Blend until smooth, then chill in the refrigerator for 1-3 hours.
Preheat oven to 375° F.
Transfer cookie mixture to a lightly floured work surface. Roll dough to a 1/8-inch thickness, sprinkling work surface, dough and/or rolling pin with flour as necessary to prevent sticking. Cut dough into desired cookie shapes, then place cookies 1 inch apart on greased cookie sheets. Bake 5-6 minutes. Cool slightly, then carefully lift cookies with a spatula and transfer to a cooling rack.
Icing &/or Toppings (optional)
In a medium mixing bowl, add vanilla and dash of salt to confectioner's sugar. Add just enough light cream (or half and half) to desired spreading consistency, stirring in between each small addition of cream until blended. (Note: If you accidentally make the icing too thin, simply stir in a small amount of confectioner's sugar until you reach desired consistency. If preferred, you can add food coloring to the icing (if using more than one color, simply divide the icing into as many portions as needed before coloring). Spread icing over cookies as desired and immediately sprinkle with decorations (if desired). (Note: Icing hardens fairly quickly, so it is important to add sprinkles while icing is soft and moist to secure decorations to icing.)
In an electric mixer bowl, beat butter and sugar until creamy. Add egg, molasses and vinegar and beat until blended. In a medium mixing bowl, sift together dry ingredients, then add to butter and sugar mixture. Blend until smooth, then chill in the refrigerator for 1-3 hours.
Preheat oven to 375° F.
Transfer cookie mixture to a lightly floured work surface. Roll dough to a 1/8-inch thickness, sprinkling work surface, dough and/or rolling pin with flour as necessary to prevent sticking. Cut dough into desired cookie shapes, then place cookies 1 inch apart on greased cookie sheets. Bake 5-6 minutes. Cool slightly, then carefully lift cookies with a spatula and transfer to a cooling rack.
Icing &/or Toppings (optional)
In a medium mixing bowl, add vanilla and dash of salt to confectioner's sugar. Add just enough light cream (or half and half) to desired spreading consistency, stirring in between each small addition of cream until blended. (Note: If you accidentally make the icing too thin, simply stir in a small amount of confectioner's sugar until you reach desired consistency. If preferred, you can add food coloring to the icing (if using more than one color, simply divide the icing into as many portions as needed before coloring). Spread icing over cookies as desired and immediately sprinkle with decorations (if desired). (Note: Icing hardens fairly quickly, so it is important to add sprinkles while icing is soft and moist to secure decorations to icing.)