Gingerbread Cutout Cookies

Gingerbread Cutout Cookies
Makes:
66
cookies (5 1/2 dozen)
Prep Time:
15
minutes
Total Time:
22
minutes
based on 5 reviews
8
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!

In this recipe:

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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)

Directions:

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.


Reviews:

Review This Recipe

tip

 Star(s)

LORI Stanfield from HURON, SD

years ago nestle came out with molded xmas cookie pans and a recipe for gingerbread cookies. every year id loose the recipe and have to comtact them for it. now i just buy the tub and press them into the mold. easy gingerbread cookies. thanks for making them even easier.

Read More Reviews

Review This Recipe
  •  Star(s)

    tip

    LORI Stanfield from HURON, SD

    years ago nestle came out with molded xmas cookie pans and a recipe for gingerbread cookies. every year id loose the recipe and have to comtact them for it. now i just buy the tub and press them into the mold. easy gingerbread cookies. thanks for making them even easier.

  •  Star(s)

    YUMMY!!

    Chrystyna Barnett from Spartanburg, SC

    The cookies were DELICOUS!!! I was glad because they didn't take long to cook at all!!! We realized that we didn't have any cookie cuters, but we found some design platelets and they came out fantastic!!

  •  Star(s)

    Yummy Gingerbread Cutout Cookies

    patricia johnson from Lufkin, TX

    These are very easy and very good tasty cookies.I make these and went my Grandkids come over they each got an cookies and decorate their only cookies.I have so much fun watching them and they have fun eating them.i definatey will be making them again.

  •  Star(s)

    Gingerbread Galore

    Druci Diaz from Wesley Chapel, FL

    These cookies are the best. We made 40 of them for a Pre-K class and the children just loved decorating them. The idea of making a hole on top with a straw was wonderful. We tied green and red ribbon for the children so they could hang the cookies on the tree. One big problem....they can't resist eating them before they get home!!

  •  Star(s)

    My Gingerbread man is missing something

    Sadie Gambino from Bronx, NY

    I like to put chocolate chip in the cookie dough . ENJOY

Nutrition Facts

Serving Size: 1/66 of recipe

Servings Per Recipe: 66 

  • Calories: 80
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Sugars: 9g
  • Protein: 1g
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Gingerbread Cutout Cookies

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)

 

Directions

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.

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