Gingerbread Cookie Cutouts

Name: Gingerbread Cookie Cutouts
Yield: makes 4 to 5 dozen 2-inch cookies
Ingredients: 5 1/2 cups all-purpose flour, plus more for work surface; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 tablespoon plus 1 teaspoon ground ginger; 1 tablespoon plus 1 teaspoon ground cinnamon; 1 1/2 teaspoons ground cloves; 1 teaspoon freshly grated nutmeg; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup packed dark-brown sugar; 2 large eggs; 1 1/2 cups unsulfured molasses

January 24, 2012

Use this dough to make gingerbread boys and girls—or other shapes, such as giant dinosaurs—for topping cupcakes (adjust baking time as necessary). The crisp cookies are flavored with a blend of spice—ginger, cinnamon, cloves, and nutmeg—and sweetened with a combination of molasses and brown sugar. Follow the recipe below to make your own designs, or cut and bake as directed in specific cupcake recipes.

Recipe notes

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