Recipe Gingerbread Cutout Cookies

Stir in the molasses and eggs.

Recipe gingerbread cutout cookies. Preheat oven to 350. Cover and refrigerate until easy to handle about 4 hours or overnight. If you like your gingerbread on the crispy side roll the dough to 1 4 inch thick and bake for 11 12 minutes.

Gradually stir in the remaining flour by hand to form a stiff dough. If desired cut sixty 1 1 4 in. Bake cookies until edges are firm 8 10 minutes.

Combine 1 1 2 cups of the flour baking soda salt allspice cloves cinnamon and ginger. If desired cut sixty 1 4 in. Beat the butter and sugar together until light and fluffy then add the egg and molasses.

On a lightly floured surface roll dough to 1 8 in. Tips and tricks for making soft gingerbread cookies how to make crispy gingerbread cookies. Once you ve rolled out your cookie dough between the sheets of parchment chill it until it s firm.

If you like it nice and soft though still very sturdy roll the dough 1 2 inch thick and bake for 10 minutes. How to make gingerbread cutout cookies make the dough. Space cookies 1 1 2 inches apart.

Chilling cooling time. Attach to hats for pompoms. Cut with floured 2 1 2 in.