Easy Gingerbread Cookies

Dated: 12/04/2018

Views: 124

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

3 tablespoons mild molasses
1/4 cup all-purpose flour 

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger 

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1. In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.

2. Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

3. Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches          apart. Repeat for remaining dough, rerolling scraps as necessary.

4. Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes. 

Extra Tips: 


                  Have fun customizing your gingerbread cutouts with cookie icing, candy sprinkles or candy.

  • Image title

    Gingerbread dough works best for cutouts when chilled. Work quickly, and add flour as necessary when rolling dough.

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Gina Eckert

I have always enjoy helping others, what better way than to help make the dream of home ownership possible. Let my expertise guide you through the home buying or selling process....

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