How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gingerbread Cookie Cutouts?

You need 13 ingredients. The key ingredients include: 3/4 cup firmly packed light brown sugar, 1/2 cup molasses (dark preferred), 1/4 cup canola or corn oil, 1/4 cup egg substitute or 1 large egg, and more.

Is Gingerbread Cookie Cutouts suitable as baking & desserts?

Yes, Gingerbread Cookie Cutouts falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Gingerbread Cookie Cutouts?

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.

Gingerbread Cookie Cutouts Recipe

Name: Gingerbread Cookie Cutouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup firmly packed light brown sugar; 1/2 cup molasses (dark preferred); 1/4 cup canola or corn oil; 1/4 cup egg substitute or 1 large egg; 2 tablespoons sugar; 3 cups all-purpose flour (plus more as needed for making dough); 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; Cooking spray

Gingerbread Cookie Cutouts

Eats Now Editorial Team · 553 kcal · Baking & Desserts

1
In a large bowl, stir together the brown sugar, molasses, oil, egg substitute, and sugar.
2
In a medium bowl, stir together 3 cups flour, the baking powder, cinnamon, ginger, baking soda, cloves, and salt.
3
Gradually add to the brown sugar mixture, stirring to form a soft dough.
4
Return the dough to the medium bowl, cover tightly, and refrigerate for 2 to 12 hours.
5
Preheat the oven to 375F.
6
Lightly spray two baking sheets with cooking spray.
7
Set aside.
8
Sprinkle the remaining flour on a flat work surface.
9
Roll half the cookie dough to 1/8-inch thickness.
10
Dip the edges of cookie cutters in flour, shaking off the excess.
11
Cut out the cookies, continuing to dip the cookie cutters in flour as needed to keep the dough from sticking.
12
Transfer the cookies to one of the baking sheets.
13
Repeat with the remaining dough.
14
Bake for 5 to 6 minutes, or until the cookies are slightly firm to the touch (they shouldnt brown).
15
Transfer the baking sheets to cooling racks.
16
Let the cookies cool slightly.
17
Transfer the cookies to the cooling racks.
18
When the cookies have cooled completely, store them in airtight tins for up to one week.
19
A by-product of sugar refining, molasses is available in three grades: light (or mild), dark, and blackstrap.
20
Light molasses is the lightest in body and color and the sweetest in taste.
21
Many pancake and waffle syrups include light molasses, which can replace or supplement sugar or honey in some cooking.
22
Dark molasses is more robust, thicker, less sweet, and darker in color.
23
Its distinct flavor spices up foods such as gingerbread, gingerbread cookies, and baked beans.
24
Light and dark molasses are interchangeable, depending on your taste preference; blackstrap molasses, however, is bitter and shouldnt be used unless your recipe specifically calls for it.
25
(Per serving)
26
Calories: 172
27
Total fat: 3.5g
28
Saturated: 0.5g
29
Trans: 0.0g
30
Polyunsaturated: 1.0g
31
Monounsaturated: 2.0g
32
Cholesterol: 0mg
33
Sodium: 103mg
34
Carbohydrates: 33g
35
Fiber: 1g
36
Sugars: 15g
37
Protein: 3g
38
Calcium: 45mg
39
Potassium: 172mg
40
2 other carbohydrate
41
1/2 fat

Gingerbread Cookie Cutouts

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