Basic Cookie Dough - Gingerbread Cutouts

By AnnaMaria507

Serving = 1 cookie; Calories: 75
Total Fat: 3 g (2 g sat); Carb: 11 g
Protein: 1 g; Cholesterol: 12 mg
Sodium: 50 mg

Ingredients

• Basic Cookie Dough
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup packed brown sugar
• 1/4 cup dark robust molasses
• ornamental frosting for decorating

Preparation

Step 1

1. Prepare Basic Cookie Dough, but in step 1, increase baking soda to 1/2 tsp total and add spices to flour mixture. In step 2, reduce butter to 1 stick, substitute dark brown sugar for granulated and add molasses with egg and vanilla.
2 Divide dough into 3 equal pieces. Flatten each into a disk; wrap each in plastic wrap. Refrigerate dough 2 hours or overnight, until firm enough to roll.
3. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8" thick. Remove top sheet of waxed paper. with florued 3-4" holiday shaped cookie cutter, cut out as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1" apart, on ungreased large cookie sheets.
4. Bake cookies 11-13 minutes or until edges begin to brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
5 When cookies are cool, prepare ornamental frosting and decorate cookies. Allow to dry one hour.
6. Store cookies with waxed paper between layers in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months.