I then spend a good hour after they're done cleaning -- but it's totally, undoubtedly, absolutely worth it. This recipe is from a book of activities to do with preschoolers, so you know this cookie is sturdy! They are not horribly chewy, which would be a really weird texture for a cut out cookie, but they are not so tough they're really crunchy either - just perfect. Especially perfect for handing over half the batch to an eager 3 year old and 6 year old with royal icing covered aprons, an arsenal of sprinkles and a whole lot of imagination. They didn't break a single cookie! This is officially my new go-to recipe for cut outs. The only thing to note about them really is that they are not as white as a traditional sugar cookie and the cinnamon and ginger give them a spice cookie taste without being overwhelming. Super super simple, just mix all the dry, then the wet and then the two together! I found they rolled out and baked best when I followed this method: Divide the dough into four balls and roll each one between two sheets of parchment and pop in the freezer for as long as it takes to roll the rest out between their own sheets of parchment. Then take out the first one you put in and cut out the shapes, pop it back in the freezer and repeat that until all four balls are rolled out and cut into shapes.