Cutler’s Gingerbread Cookies
- 1/2 cup unsalted butter
- 1/2 cup margarine*
- 1 cup granulated sugar
- 1 egg
- 1 cup molasses Curt prefers the Grandma’s brand
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 tablespoon ginger
- 1 1/4 teaspoon cloves
- 1 1/4 teaspoon cinnamon
- 4 1/2 cups cake flour more if needed, so it’s not too sticky**
Cutler's Buttercream Frosting
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- dash of salt
- 2 tablespoons milk to thin
Cream butter, margarine* and sugar. Add egg and molasses and mix until combined.
Mix dry ingredients together and gradually mix or stir by hand into the molasses mixture.
Chill dough for about 1-2 hours. I prefer to scoop the dough and then chill.
OR When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.
Mix softened butter, powdered sugar together until smooth.
Add vanilla and salt. Mix.
Add milk as needed until desired consistency.
Frost cooked cookies.
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
-If desired, roll the dough in sugar before baking.
-**Cutler’s uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.