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Kahlua Gingerbread Cutouts
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4.5 stars stars based on 25 reviews - 85% would make this again
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Makes about 24
1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.
Kahlua Frosting
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring
In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.
If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.
Reviews of Kahlua Gingerbread Cutouts:
1-5 of 25 reviews Next >>
A cookie baker Dec 16, 2011
Would make this again.
I am dying of cancer. When I get nausated my doctor says to make ginger cookies. I love this recipe and there is just enough Kahlua to take away any pain!!! 5 stars
Lilibeth Dec 13, 2011
Would make this again.
I haven't made the frosting yet as I am waiting for my Dad to come back with the powdered sugar, but the cookies are quite delicious! I had to put mine in the over for a bit longer than 8 minutes to get them golden brown around the edges, I think almost 12 mins. I switched/rotated the trays halfway through.
I didn't realize that the recipe was calling for ground dried ginger from the spice aisle so I bought fresh ginger. In case anyone else does this, I subbed out 6 tsp of fresh for the 1 of the ground. Perfect amount of ginger for me! 4 stars
A cookie baker in Wyoming Nov 29, 2011
Would make this again.
I roll dough out on parchment paper directly on the cookie sheet and bake - its a chinch and ohhhh soooo good! Kids love to decorate these cookies! 5 stars
A cookie baker in Shillington, PA Dec 9, 2010
Would make this again.
LOVE THIS RECIPE!! I make this year after year. Only, I do not make cutouts, I roll them into a ball, press a thumb print and bake. It is quicker and easier then doing cutouts. Plus, the thumbprint allows a nice area for the frosting. 5 stars
Cathy in Chicago Jan 6, 2010
Would make this again.
I just finished baking these cookies and I think they are fabulous! The dough was too moist to roll out into cutouts so I just rolled the dough into 1 inch balls and baked as drop cookies. The icing was very tasty; as I love Kahlua! I will definitely make these again. I will be adding this recipe to my collection of Christmas cookies for Christmas 2010 and going forward. 5 stars
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