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Gingerbread Cutouts

Baking is the tastiest part of LaJunta Malone's hobby of collecting gingerbread boys. "I decorate gingerbread cookies to use for gifts and always serve them during the holidays," says this Camden, Alabama reader.
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 6 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
  • 2 large eggs, beaten
  • 1 teaspoon cider vinegar
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • Red Hots candies

Directions

  • In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts
2 each: 147 calories, 6g fat (3g saturated fat), 25mg cholesterol, 98mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 2g protein.

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