Go Back

Adapted from Rain and Pine
Every year since my girls were young, we made sugar cutout cookies a few weeks before Christmas. Everyone has fun cutting out the cookies and decorating them. As our family grew with engagements, marriages, and grandchildren, we kept up the tradition with a bigger team of cookie cutters and decorators.
This year, we expanded our cookie making to include Gingerbread cutout cookies alongside the sugar cookies. They are a great change of pace and a terrific way to add a little “something new” to our decades’ long tradition.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 3 cups flour
  • 6 tbsp butter at room temperature
  • 3/4 cup light brown sugar
  • 3 tsp vanilla
  • 1/2 cup molasses

Method
 

  1. Preheat oven to 375° and line a cookie sheet with parchment paper.
    In a small bowl, combine cinnamon, ginger, cloves and salt and mix well.
    In a separate, larger bowl measure flour. Add the spices to the flour and mix thoroughly.
    In large mixing bowl, cream the butter and brown sugar until fluffy. Add in egg, vanilla and molasses until well mixed.
    Slowly add the flour and spices mixture to the butter, egg, vanilla and molasses. Mix well. The dough will be crumbly.
    Spread some of the cookie dough on to a dusting of flour on wax or parchment paper.
    Flatten the dough to ¼ – ½ inch thickness. Use cookie cutters to cut designs. Place cutout cookies on the prepared baking sheets.
    Bake for approximately 8 minutes depending on thickness of the cookies.
    Allow cookies to thoroughly cool before decorating.
    HAPPY EATING!!