Use cookie cutters to make these Crisp Gingerbread Cookies in any shape. The flavor has just the right amount of spice and a subtle sweetness. They go great with chocolate so top them with mini M&Ms before baking or dip the finished cookies in hot cocoa.
These cookies will keep at room temperature for 2 to 3 days. After 3 days, they will still be good, but will start to soften and lose their crisp texture.
Gingerbread cookies freeze well. Bake them as directed and cool completely. Transfer to a zip-top plastic bag and freeze for up to 3 months. Bring to room temperature and then decorate as you’d like.