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Gingerbread Cutout Cookies

These tasty Gingerbread cookies are fun to make, decorate and eat, or simply be made to add some holiday flair. To use as a tree decoration, make a hole with a drinking straw at the top of the cookie prior to baking. After baking, tie a loop of nylon fishing line or yarn through the hole for easy hanging. No matter what you choose to do, everyone will want to get involved!

Gingerbread Cutout Cookies
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    66
    cookies (5 1/2 dozen)
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Ingredients

  • 1 tub (36 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Gingerbread Cookie Tub Dough
  • All-purpose flour
  • Easy Cookie Icing (recipe follows)
  • Decorator sprinkles, cinnamon candies, sugars (optional)

Instructions

PREHEAT oven to 350º F. Sprinkle flour onto work surface.

ROLL dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Repeat with trimmings.

BAKE for 7 to 8 minutes or until light golden brown around edges. (Smaller cutters and sharp edges tend to produce darker cookies.) Cool for 2 minutes; remove to wire racks to cool completely. Decorate as desired. Store in tightly covered container.

FOR EASY COOKIE ICING:

COMBINE 2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. For colored icing, tint with food coloring. Makes about 2/3 cup.