{"id":4245,"date":"2014-12-09T06:59:16","date_gmt":"2014-12-09T11:59:16","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4245"},"modified":"2023-03-22T12:56:11","modified_gmt":"2023-03-22T16:56:11","slug":"cute-little-gingerbread-people","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/cute-little-gingerbread-people\/","title":{"rendered":"Gingerbread Cutout Cookies"},"content":{"rendered":"\n

This easy recipe<\/strong> makes classic gingerbread cutout cookies<\/strong> that don't spread when baked. These gingerbread cookies hold their shape perfectly so you can decorate, store, and even ship them.<\/p>\n\n\n

\n
\"cute<\/figure><\/div>\n\n\n

The great thing about gingerbread cookies is that you can work on them in stages: make the dough and then chill it until you are ready to roll them (just let the dough warm up a bit on the counter before you attempt to roll it out). <\/p>\n\n\n\n

Once you've baked them, you don't have to decorate them unless you absolutely want to, and you certainly don't have to do so right away. In fact, I decorated these a week after I made them because it took me a week to find the energy to make icing and dig out the decorating kit.<\/p>\n\n\n

\n
\"Gingerbread<\/figure><\/div>\n\n\n

What You Need to Make This Gingerbread Cookie Recipe<\/h2>\n\n\n\n

If you want to make gingerbread cookie cut-outs, you will need the following ingredients:<\/p>\n\n\n\n