Ginger Cookie Dough For Cut Out Cookies – a delicious recipe with sugar, butter, vinegar, flour, ginger, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl cream confectioners sugar, softened butter, and vinegar.
2
In a medium bowl sift together the flour, ginger, baking soda, and salt.
3
Mix dry ingredient into the creamed butter mixture.
4
If dough is too dry, add milk or cream a tablespoon at a time.
5
Chill dough and keep unused portion in refrigerator while making each batch.
6
On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
7
Bake in a 400u00b0F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
8
Cool on wire rack before decorating.
877
kcal
Calories
47
g
Fat
109
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup confectioners' sugar, 1 cup butter, softened, 1 tablespoon vinegar, 2 1/4 cups flour, and more.
Yes, Ginger Cookie Dough For Cut Out Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
