Gingerbread Cut-Outs
Ingredients
- 1 cup butter ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 cup sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 each eggs ⓘ
- 2 teaspoons ginger ⓘ
- 1 cup molasses ⓘ
- 1 teaspoon cinnamon ⓘ
- 2 tablespoons vinegar ⓘ
- 1 teaspoon cloves ground ⓘ
- 5 cups flour, all-purpose ⓘ
- 2 each egg whites ⓘ
- 2 1/2 cups powdered sugar
- 1/4 cup corn syrup, light ⓘ
- 1 x food coloring assorted colors ⓘ
Instructions
- Cream butter; add sugar gradually.
- Beat in egg, molasses and vinegar.
- Blend in sifted dry ingredients.
- Chill.
- Roll 18 to 1/4 inch thick on floured surface, and cut into desired shapes.
- Place on greased cookie sheets; decorate before baking, or frost when cool with Decorating Frosting.
- Bake at 375F (190C) F 5 to 15 minutes, depending on size and thickness of cookie.
- FROSTING: Beat egg whites until they hold a soft peak.
- Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks.
- Add syrup, and beat 1 minute.
- Divide frosting into small portions.
- Color each amount as desired with food colors.
- Add a few drops of water if thinner frosting is needed.
- Keep well covered when not in use.
Nutrition & Diet Analysis (per serving)
986
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).