Gingerbread cut-outs are perfect for the holidays – and super fun to make and decorate with kids! These make a great teacher or thank you gift packed in a cellophane or clear bag and tied with a bow.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar
- 1/2 cup butter, softened
- 2 Tablespoons milk, plus more as needed to work with dough
- Flour for rolling out dough
- Decorating icing
Pre-heat the oven to 375°F. Line cookie sheets with parchment paper or lightly spray them with cooking spray.
Combine the flour, baking powder, cinnamon, ginger, cloves and salt in a mixing bowl and whisk with a fork. Combine the brown sugar and butter in a large mixing bowl and beat with an electric mixer until well blended. Add 2 tablespoons milk and beat until blended. Gradually add the flour mixture. Mix until combined, then knead the dough with your hands until the dough is smooth and pliable. Add milk in tiny amounts as needed if the dough is too crumbly.
Divide the dough in half and roll each portion into a ball. WIth a rolling pin, roll out each ball on a floured surface to 1/8-1/4-inch thickness.
Cut with cookie cutters and bake until cookies are light brown and set, 8-10 minutes. Decorate when cool.