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Gingerbread cut-outs

36 servings

This lower-sugar gingerbread recipe is perfect for your next decorating party or to simply eat plain.


  • ¼ cup butter, softened
  • ¼ cup margarine
  • ½ cup packed brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ cup full-flavor molasses
  • 1 egg
  • 2 cups all-purpose flour
  • ¾ cup whole-wheat flour


In a large bowl, combine butter and margarine; beat with mixer for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt and cloves. Beat until well-mixed. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole-wheat flour, beating just until combined. Cover and chill the dough for 2 to 3 hours or until easy to handle.

Preheat oven to 375°. Lightly grease cookie sheets; set aside. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 2- to 3-inch cookie cutter, cut out shapes. Bake for 4 to 6 minutes or until edges are firm and centers are set. 


Let cool for a minute before removing from pan. Decorate as desired or eat plain.


  • 73 calories
  • 4g fat
  • 3mg cholesterol
  • 73 mg sodium
  • 12g carbohydrates
  • 4g sugar
  • 1g fiber
  • 1g protein