Easy Gingerbread Cutouts
"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."
Reviews
These cookies turned out great. I refrigerated the dough overnight, as I wasn't ready to cut the cookies out. I let the dough sit out for about half an hour before rolling it out. The gingerbread cookies turned out soft (not hard little bricks like mine usually are!), with a really great flavor. My mother-in-law, who is a fabulous baker, asked for the recipe!
The taste is great but the dough is sooooo sticky it isn't even workable after adding a bunch of flour.
I made this recipe with my 4 year old son who likes to help me cook. It was easy to make. He had a blast rolling out the dough and cutting out the figures. What I didn't expect was how good the cookies tasted. They were soft and chewy. This has become one of my favorite recipes that I'll definitely go back to.
This is the best gingerbread cookie recipe ever!!! I made them over and over during the holidays. Everyone loved them!
I have made 12 doz already this week! We modified it for the non-holiday season. I use a 1" cookie scoop and then flatten the cookies slightly with the bottom of a drinking glass. Bake for 5 minutes in a convection oven or until cookies start to "crack." We then use one dollop of milk chocolate frosting on top! Our local bakery is famous for their gingerbread boys with chocolate frosting. My sons say these taste even better!
So easy, seriously it can’t get any easier than this. Great flavor also.
These came out great! I have to bake them on a airbake sheet otherwise they burn. They were easy to make and yummy!
Fuss free recipe! Made several thicknesses and enjoyed the thicker ones which were softer and chewier. FAST and easy preparation!
These were nice, you definitely get more of a spicy cookie than a gingerbread taste. They are easy and quick to roll out, a good time saver cookie.
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