Gingerbread Cut Out Dough Recipes

GINGERBREAD CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

CLASSIC GINGERBREAD CUTOUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
• Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

GINGERBREAD CUT-OUT DOUGH

Steps:

• Mix the flour, sugars, ginger, cinnamon, salt, baking soda and cloves in the bowl of a stand mixer fitted with the paddle attachment on low speed until combined, about 30 seconds. With the mixer speed on low, begin adding the butter. Allow the mixture to blend until the butter is fully incorporated and the mixer looks sandy, up to 4 minutes. The ingredients should hold together when clumped in your hand. Add the molasses and vanilla to the butter-flour mixture and mix on low until a dough forms. Turn the dough out onto a clean work surface and knead it about 20 to 25 times until smooth. If the dough is sticky, add a sprinkling of flour until it no longer sticks to your hands. Divide the dough in half.
• Working with one half at a time, roll the dough between two pieces of parchment paper until it is about 1/8 to 1/4 inch thick (see Cook's Note). Use a VERY light sprinkling of flour on the dough if it is sticking to the parchment. Repeat with the second portion of dough. Chill the rolled dough on baking sheets until firm, about 2 hours in the fridge or 30 minutes in the freezer.
• Preheat the oven to 375 degrees F.
• Cut out gingerbread shapes and place the cookies on half sheet pans lined with parchment. Bake until the edges and center feel set and the centers puff slightly, rotating the pans from back to front and top to bottom about 8 minutes into baking, 11 to 12 minutes total for medium-sized 3-inch cookies (see Cook's Note). Allow to cool completely before removing from the parchment.

GINGERBREAD HOUSE DOUGH

Steps:

• Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
• Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
• Preheat the oven to 350 degrees F.
• For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
• For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
• Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
• Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
• Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
• Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
• For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
• For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
• To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
• Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
• While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
• For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
• Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.

GINGERBREAD DOUGH RECIPE

Steps:

• Cut nonstick baking parchment to fit your baking sheet. Stir together the dry ingredients in a large bowl. Combine the corn syrup, brown sugar, and margarine in a 2-quart saucepan. Stir constantly over medium heat until margarine is melted. Pour the syrup mixture over the flour mixture.
• Stir well, using your hands to mix as the dough becomes stiff. If you are using a heavy-duty Kitchen Aid mixer, the mixer can handle this dough; lightweight mixers cannot. Chill the dough 1 hour or until it is about room temperature. Preheat oven to 350 degrees Fahrenheit. Roll out the dough on nonstick baking parchment to a thickness of 1/8-inch. Using the patterns of your choice, cut out the necessary pieces. Bake 12 to 15 minutes or until golden brown. Smaller pieces should be baked separately from larger ones, as baking times will vary depending on size. Check for air bubbles during baking and poke them with a knife or skewer. When baking is done, slide the parchment with the hot gingerbread onto a cooling rack. Make sure all the pieces lie flat.
• For the icing: Sift the confectioners' sugar. Place the egg whites in a mixer bowl. Add sugar and cream of tartar to egg whites while stirring. When all the sugar is incorporated, turn mixer to high and beat mixture until thick and very white. The icing should hold a stiff peak. The process takes about 5 to 7 minutes, longer if using a hand mid mixer. Cover the icing tightly with plastic wrap, as it dries very quickly. Use paste food colors to tint the icing. A tiny dot on a toothpick to a quarter cup of icing will make a nice pastel color, but be sure to add it a little at a time. With practice you will learn how much to use to get the color intensity you want.

GINGERBREAD DOUGH

Steps:

• Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
• Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
• Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
• When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
• Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
• Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
• Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
• Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

PERFECT CUT-OUT COOKIE DOUGH

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

THE MOST WONDERFUL GINGERBREAD COOKIES

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.