Yield: Yields about 4 dozen 4-1/4-inch cookies
Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity. See more gorgeous cutout cookie recipes.
This recipe calls for a 4-1/4-inch cookie cutter, but you can use any size; just keep in mind that the baking time and yield will vary. We like this collection of Ann Clark cutters in 3 different sizes, which lets you choose just the right one.
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These cookies looked great. The royal icing for decoration works well. The directions were excellent. Now for the “but...”
But, they were super hard. They were so hard that I feared my grandchildren would break a tooth. So after decorating and packaging, I had to tell the parents to just throw them away and I will redo using a recipe for soft and chewy gingerbread boys and girls.
What a waste of money and time. Not to mention the disappointment.
This is my all time favorite ginger cookie recipe. They have a nice crip.
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