Warm Gingerbread Cookies and a Cookie Cutting Tip
December 11, 2008 by Heather R.
Filed under Recipes
I adore gingerbread cookies and make sure I’ve got molasses and ginger in my cupboard year-round. My kids and husband love them too and I’m more than happy to make sure we stay stocked up!
For some reason we don’t have any gingerbread men cookie cutters. We do have some cute little stars though so we used those this past weekend and made a bunch of cookies in different sizes. Of course, when they bake they puff out and lose a little of the definition, but these were just for us anyway so we don’t mind.
However, if you’re going to give these away as gifts (and this goes for sugar cookies too), you can re-cut them with your cookie cutter after they come out of the oven and are still just a bit warm. It’ll give you a very nice, clean edge that’ll look extra nice when iced, and you get to snack on the scraps!
For my cookies I use Gale Gand’s gingerbread recipe. I didn’t bother frosting mine this time but they’re amazing with a simple powdered sugar glaze.
I just realized I took some pictures of the process back in July for my sister (they’re not high quality because I just wanted to give her an idea of what I was talking about). Keep in mind these cookies were for a 4th of July barbecue, so the sugar cookies were blue and ended up with white frosting and red sprinkles 
Take your pretty, supposed-to-be-blue cookie while it’s still just a tad warm…
Push down firmly with your cookie cutter. When you’ve hit the cutting board, kind of wiggle the cutter down a bit to make sure the edges are separated from the cookie.
Voila! You can clean up the edges a little more if you want.
I have to tell you, this recipe and the images made my stomach growl. I can almost smell it baking!
Deb
They’re fantastic, Deb! Definitely try them if you get the chance
Does the cook get to eat all the crumbs from the second cutting?