Spicy Gingerbread Cutouts

Prep 20 m
Bake 8 - 10 m



  1. 1 of 7 Into large bowl, sift together flour, baking soda, salt, ground ginger, cinnamon, cloves, mace, mustard and black pepper.
  2. 2 of 7 In large bowl, with mixer on medium speed, beat butter, sugar and egg until fluffy, 3 minutes. Add molasses, zest and fresh ginger; beat until smooth. Stir in flour mixture in 3 batches. Stir in crystallized ginger.
  3. 3 of 7 Divide dough in half; shape into disks; wrap in plastic. Refrigerate at least 3 hours or up to 3 to 4 days.
  4. 4 of 7 To bake, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicon pads.
  5. 5 of 7 Place half of dough on floured surface; sprinkle with flour. Roll out to 1/4-inch thickness. Using 3-inch cookie cutters, cut dough into shapes; transfer to prepared sheets, spacing at least 1-1/2 inches apart. Reserve scraps.
  6. 6 of 7 Bake in 375 degree F oven 8 to 10 minutes or until puffed and slightly cracked on top. Transfer cookies to wire rack; let cool.
  7. 7 of 7 Repeat with second half of dough. Combine scraps and make one more batch. (Dont reuse again or dough will be tough.)


  1. 1 of 1 After cookies are completely cool, pipe outlines onto cookies or brush it over surfaces. Use icing to attach candies, raisins and nuts, as desired. Makes about 3 dozen 3-inch cookies.
Nutrition Information for Spicy Gingerbread Cutouts
Servings Per Recipe:
Per Serving: