Ginger Bread Cut-Outs - Kraft Recipes Top
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Ginger Bread Cut-Outs

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  • 1. In 3-quart saucepan, combine sugar, molasses, ginger, allspice, cinnamon, and cloves; heat to boiling over medium heat, stirring occasionally with wooden spoon. Remove from heat; stir in baking soda (mixture will foam up). Stir in butter until melted. Stir in egg, then flour.
  • 2. On floured surface, knead dough until thoroughly blended. Divide dough in half; wrap one piece in plastic wrap and set aside.
  • 3. Preheat oven to 325°F. With floured rolling pin, roll remaining piece of dough slightly less than 1/4 inch thick. With floured 3-to-4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings for re-rolling. Place cookies, 1 inch apart, on two un-greased large cookie sheets. If desired, with a drinking straw or skewer, make a 1/4-inch hole in the top of each cookie for hanging.
  • 4. Bake until brown around edges, about 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough and trimmings.
  • 5. When cookies are cool, prepare Ornamental Frosting; use to decorate cookies as desired, about 1 hour.
  • Ornamental Frosting
  • 1. In large bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and water until stiff and knife drawn through leaves path, about 5 minutes.
  • 2. If desired, tint frosting with food colorings. Keep tightly covered to prevent drying out. With small metal spatula, artists' paintbrushes, or decorating bags with small plain tips, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain right spreading or piping consistency.)

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