Gingerbread Cutouts Cookie Exchange Quantity Recipes

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GINGERBREAD CUTOUTS



Gingerbread Cutouts image

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.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g 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.

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

CHEWY & SOFT GINGERBREAD COOKIES



Chewy & Soft Gingerbread Cookies image

These easy soft and chewy gingerbread cookies are the perfect holiday cutout cookie recipe!

Provided by Dorothy Kern

Categories     Dessert

Time 30m

Number Of Ingredients 15

1 cup (226g) unsalted butter (softened)
1 cup (200g) granulated sugar
1 cup (237ml) molasses
1 large egg
2 tablespoons white vinegar
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 Cups (620g) All purpose flour (Sifted)
3 tablespoons meringue powder
4 cups (452g) powdered sugar
1 teaspoon vanilla extract
5 tablespoons water

Steps:

  • Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.)
  • Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections.
  • Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to 1/4" thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with second half of dough.
  • Chill the rolled out dough in the refrigerator for at least 30 minutes.
  • Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
  • Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
  • Cool cookies completely before frosting.
  • While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it's lost it's glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
  • At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.

Nutrition Facts : ServingSize 1 cookie, Calories 212 kcal, Carbohydrate 39 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 85 mg, Fiber 1 g, Sugar 26 g

GLUTEN-FREE GINGERBREAD CUTOUT COOKIES



Gluten-Free Gingerbread Cutout Cookies image

Gluten-free gingerbread men? Yes, please! This tender, from-scratch dough has all the usual spices you'd find in any traditional gingerbread-cloves, cinnamon, nutmeg and of course, ginger! As soon as you pop these cute-as-can-be cutouts in the oven, your home will be filled with aromas that are undeniably festive. Little bakers can help roll out the dough and can decorate their gingerbread girls and boys with white chocolate frosting and crushed cinnamon candies. And with just 15 minutes of prep, you can whip up a batch to bring to the cookie exchange or to a last-minute Christmas party-trust us, these cookies are so good you won't even know they're gluten free!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 15

3/4 cup sugar
1/2 cup butter, softened
2 tablespoons molasses
1 egg
1 3/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup white vanilla baking chips
1 teaspoon shortening
Gluten-free red cinnamon candies

Steps:

  • In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 ­inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-­inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
  • Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
  • In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 7 g, TransFat 0 g

THE MOST WONDERFUL GINGERBREAD COOKIES



The Most Wonderful Gingerbread Cookies image

This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

Provided by gingerkitten D

Categories     Dessert

Time 2h23m

Yield 24 5inch tall cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Steps:

  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  • Gradually stir in dry ingredients until blended and smooth.
  • Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  • Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
  • (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  • Grease or line cookie sheets with parchment paper.
  • Place 1 portion of the dough on a lightly floured surface.
  • Sprinkle flour over dough and rolling pin.
  • Roll dough to a scant 1/4-inch thick.
  • Use additional flour to avoid sticking.
  • Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
  • Space cookies 1 1/2-inches apart.
  • Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are cool you may decorate them any way you like.
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)



Gingerbread Cutouts (Cookie Exchange Quantity) image

"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 108

Number Of Ingredients 14

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

Steps:

  • In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
  • Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
  • Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g

GINGERBREAD CUTOUTS



Gingerbread Cutouts image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield about 24 cookies

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
3 tablespoons molasses
2 tablespoons unsalted butter, melted
2 large egg yolks
Cooking spray
2 cups confectioners' sugar
2 tablespoons meringue powder
Nonpareils, for decorating (optional)

Steps:

  • Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
  • Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.
  • Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.

GINGERBREAD COOKIE CUTOUTS



Gingerbread Cookie Cutouts image

Bake up cookies made with molasses, ginger and cinnamon, and decorate them with royal icing.

Provided by Food Network

Categories     dessert

Time 5h10m

Yield Ten 9-by-9-inch sheets of dough

Number Of Ingredients 14

2 cups vegetable shortening
4 sticks (1 pound) unsalted butter
14 cups bread flour, plus more for dusting (See Cook's Note)
2 cups sugar
1/3 cup ground ginger
3 1/2 tablespoons ground cinnamon
1 tablespoon fine salt
1 teaspoon ground cloves
3 cups dark corn syrup
2 1/2 tablespoons pure vanilla extract
Royal Icing, recipe follows
2 pounds confectioners' sugar
1/2 cup plus 2 tablespoons meringue powder (egg white powder)
Food coloring, as desired

Steps:

  • Melt the shortening and butter together in a medium saucepan. Let cool.
  • Sift the flour, sugar, ginger, cinnamon, salt and clove into a large bowl. Mix the melted butter into the flour mixture with an electric mixer on medium-low until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or up to overnight.
  • Dust the dough and a work surface with flour. Roll 1 piece of the dough out about 1/4-inch thick. Cut into desired shapes. Transfer cut-outs to 2 parchment-lined baking sheets leaving about 2-inches in between each. Refrigerate until firm, about 30 minutes. Gather up the scraps, re-roll and cut out.
  • Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Bake the gingerbread until a rich tawny brown, 25 to 30 minutes. Cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Decorate as desired with the Royal Icing. Store at room temperature in an air-tight container for up to 5 days. Repeat with the remaining dough.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer on medium-low until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store the icing, covered, with plastic wrap on the surface.

GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)



Gingerbread Cutouts (Cookie Exchange Quantity) image

"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.

Provided by @MakeItYours

Number Of Ingredients 14

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

Steps:

  • In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
  • Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
  • Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

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From tfrecipes.com


BEST GINGERBREAD COOKIE RECIPE FOR CUTOUTS - RECIPEFELLA
2022-02-21 Best Soft And Chewy Gingerbread Cookies 3 Scoops Of Sugar Recipe Chewy Gingerbread Cookies Soft Gingerbread Cookies Ginger Bread Cookies Recipe . Gingerbread Cutouts Cookie Exchange Quantity Recipe Holiday Cookies Gingerbread Cookies Holiday Cookie Exchange . Easy Gingerbread Cutouts Best Gingerbread …
From recipemagz.kitchen


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY) | RECIPE ...
Nov 22, 2017 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Nov 22, 2017 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Pinterest. Today. Explore . Log in. Sign up. Explore • Food And Drink • Dessert • Cookie Recipes • Gingerbread Man Cookies ...
From pinterest.co.uk


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY) | RECIPE ...
Jan 26, 2014 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Jan 26, 2014 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY) RECIPE ...
2017-06-30 1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours. 2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favourite shaped cutter.
From lifemadedelicious.ca


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY) | RECIPE ...
Dec 29, 2011 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Dec 29, 2011 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies. Dec 29, 2011 - “Can we eat them yet?” is the first question you’ll hear every time you bake these spicy gingerbread cookies ...
From pinterest.com


TOP 20 BAKERY RECIPES WITH BAKING SODA, CLOVE & HALF AND ...
browse 22 bakery recipes with baking soda, clove & half and half collected from the top recipe websites in the world . SuperCook English. العربية български čeština Deutsch español English suomi français Italiano עברית 日本語 Nederlands polski Português română русский srpski svenska Türkçe 中文 bakery recipes with baking soda and clove and half and half ...
From supercook.com


GINGERBREAD CUTOUT COOKIES - CANADIAN LIVING
2017-10-16 In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. Shape dough into 2 discs; wrap in plastic wrap and refrigerate for 1 hour. Let discs stand at room temperature until ...
From canadianliving.com


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


GINGERBREAD COOKIE RECIPES | ALLRECIPES
"This is the only gingerbread cookie recipe I will ever need again! If you want a nice soft not-too-spicy gingerbread cookie this is the one to try." – Pam Ziegler Lutz . three gingerbread cookies decorated as reindeer. How to Turn Gingerbread Men Into Reindeer. Same cutter, different cookie! Classic Gingerbread Cutouts. Classic Gingerbread Cutouts. Rating: Unrated 161 . …
From allrecipes.com


GINGERBREAD CUTOUTS RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY) | RECIPE ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


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