Gingerbread Cutouts

Name: Gingerbread Cutouts
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 237 milliliters confectioners sugar; 591 milliliters all-purpose flour, plus more for dusting; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoon ground ginger; 79 milliliters molasses; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 79 milliliters superfine sugar; 2 sticks unsalted butter, at room temperature

This recipe makes 30 servings with 127 calories, 1g of protein, and 6g of fat each. If 15 cents per serving falls in your budget, Gingerbread Cutouts might be an excellent vegetarian recipe to try. It can be enjoyed any time, but it is especially good for Christmas. A mixture of salt, molasses, ground allspice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl. Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Ingredients you will need

Salt And Pepper

Superfine Sugar

Baking Soda

Allspice

Cinnamon

Molasses

Butter

Ginger

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Blender

Whisk

Bowl

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 10 minutes.

Ingredients you will need