Gingerbread Cookie Cutouts
By AnnaMarie Howard Woods - 12/21/2016

Run, run, as fast as you can! There is nothing like that sweet smell of gingerbread to warm up the house for the holidays. They'll all come running for sure. 

Although this recipe isn't considered health food, the spices and molasses do give it more nutrient value than most holiday goodies. It's a special treat, so eat it sparingly. Enjoy!


3/4 cup Sugar
1/2 cup Butter
1/2 cup Blackstrap Molasses
1/4 cup warm Orzo Coffee (or other roasted barley drink)
1 teaspoon Vanilla
1 Egg
2 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Ginger 
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1/2 teaspoon Cardamom
1/4 teaspoon Salt

Prep Time: 1 hour 15 minutes (Ready in 3 hours 15 minutes)

Cook Time: 10 minutes per batch

Makes 5 dozen cookies

PREP: In a large bowl, combine sugar and butter; beat until light and fluffy. Add molasses, orzo, vanilla, and egg; blend well. Add flour, baking soda, ginger, cinnamon, allspice, cardamom, and salt; mix well. Cover with plastic wrap and refrigerate at least 2 hours, or overnight, for easier handling. 

BAKE: Heat oven to 350 F. On well floured surface, roll out dough to 1/8 to 1/4 inch thickness. (Thinner for a crisp cookie. Thicker for a cakelike cookie). Cut with a cookie cutter. Place 1 inch apart on ungreased cookie sheets. 

Bake at 350 F for 8 to 12 minutes. Immediately remove from cookie sheets. 

SERVE: Serve with Hot Apple Cider, hot chocolate, a glass of milk, or just keep the cookie jar full! (I keep half an apple with them in a ceramic cookie jar and these cookies stay soft longer than they last around here.)