Gingerbread Cutouts (Cookie Exchange Quantity)

Dairy Free
Gingerbread Cutouts (Cookie Exchange Quantity)
285 min.
100
80kcal

Suggestions


Get ready to spread some holiday cheer with these delightful Gingerbread Cutouts! Perfect for cookie exchanges, these dairy-free treats are not only delicious but also a fun activity for the whole family. With a rich blend of spices like ginger, cinnamon, and cloves, each bite transports you to a cozy winter wonderland.

What makes these cookies truly special is their versatility. Whether you prefer classic gingerbread men or whimsical shapes, the dough is easy to work with and can be rolled out to your desired thickness. Plus, the recipe yields a whopping 100 servings, making it ideal for gatherings, parties, or simply stocking up your cookie jar for the season.

As you bake, your kitchen will fill with the warm, inviting aroma of freshly baked gingerbread, creating a festive atmosphere that’s hard to resist. Once cooled, let your creativity shine by decorating these cookies with a smooth, sweet frosting that adds the perfect finishing touch. Whether you keep them simple or go all out with intricate designs, these Gingerbread Cutouts are sure to impress everyone who tries them.

So gather your loved ones, roll up your sleeves, and dive into this delightful baking adventure. With a little time and a lot of love, you’ll create a batch of cookies that not only taste amazing but also bring joy and warmth to your holiday celebrations!

Ingredients

  • cup brown sugar packed
  • 0.3 cup shortening 
  • 1.5 cups blackstrap molasses dark
  • 0.7 cup water cold
  • cups flour all-purpose
  • teaspoons baking soda 
  • teaspoons ground ginger 
  • teaspoon ground allspice 
  • teaspoon ground cinnamon 
  • teaspoon ground cloves 
  • 0.5 teaspoon salt 
  • cups powdered sugar 
  • teaspoon vanilla 
  • tablespoons frangelico 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  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.
  3. Cut with floured gingerbread cutter or other favorite shaped cutter.
  4. Place about 2 inches apart on cookie sheet.
  5. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes).
  6. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  7. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Nutrition Facts

Calories80kcal
Protein4.53%
Fat8.72%
Carbs86.75%

Properties

Glycemic Index
1.39
Glycemic Load
6.49
Inflammation Score
-1
Nutrition Score
2.0778260805199%

Nutrients percent of daily need

Calories:79.99kcal
4%
Fat:0.78g
1.2%
Saturated Fat:0.19g
1.17%
Carbohydrates:17.48g
5.83%
Net Carbohydrates:17.22g
6.26%
Sugar:10.64g
11.82%
Cholesterol:0mg
0%
Sodium:36.47mg
1.59%
Alcohol:0.01g
100%
Alcohol %:0.07%
100%
Protein:0.91g
1.83%
Manganese:0.17mg
8.41%
Selenium:3.95µg
5.64%
Vitamin B1:0.07mg
4.73%
Folate:16.05µg
4.01%
Iron:0.68mg
3.76%
Magnesium:14.55mg
3.64%
Vitamin B3:0.57mg
2.86%
Vitamin B2:0.04mg
2.61%
Potassium:87.28mg
2.49%
Copper:0.04mg
1.97%
Vitamin B6:0.04mg
1.95%
Calcium:14.12mg
1.41%
Phosphorus:11.23mg
1.12%
Fiber:0.26g
1.05%