Monster Cutout Cookies Recipe


Difficulty LevelEasyHealth IndexAverage


 Shortening2⁄3 Cup (10.67 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Molasses1⁄2 Cup (8 tbs)
 All purpose flour3 Cup (48 tbs)
 Baking soda1 Teaspoon
 Ground cinnamon1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Confectioner's sugar8 Cup (128 tbs)
 Water2⁄3 Cup (10.67 tbs)
 Meringue powder6 Tablespoon
 Cream of tartar1 Teaspoon
 Food coloring1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 7727 Calories from Fat 1293

% Daily Value*

Total Fat 146 g225.3%

Saturated Fat 37 g184.8%

Trans Fat 18 g

Cholesterol 211.5 mg

Sodium 3580.5 mg149.2%

Total Carbohydrates 1481 g493.6%

Dietary Fiber 13.3 g53.2%

Sugars 1123.6 g

Protein 111 g222.1%

Vitamin A 5.2% Vitamin C 73.4%

Calcium 48.6% Iron 150.3%

*Based on a 2000 Calorie diet


In a large mixing bowl, cream the shortening and sugar until light and fluffy.
Add the molasses and egg; mix well.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to the creamed mixture and mix well.
Divide the cookie dough in half.
Refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to 1/8-in.thickness.
Cut with a floured 3-in.gingerbread boy-shaped cookie cutter.
Place 2 in.apart on greased baking sheets.
Bake at 350° for 9-11 minutes or until edges are firm.
Cool on wire racks.
For the icing, in a large mixing bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined.
Beat on high for 4-5 minutes or until stiff peaks form.
Tint with food coloring.
Frost and decorate cookies as desired.
For mummy bandages, use basket weave pastry tip #46.
For small detailed decorations, use round pastry tip #1 or #2.