Preparation info

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Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

Once the initial rounds of dough are cut, the centers are removed with progressively smaller cookie cutters, and the contrasting colors are swapped to create the appearance of concentric rings.



  1. Line 3 baking sheets with parchment paper.
  2. On a lightly floured work surface, using a floured rolling pin, roll out the gingerbread dough until about ½ inch (12 mm) thick. Using a 2 ¾-inch (7-cm) round cookie cutter, cut out as many shapes as possible. Using a metal spatula, transfer the cookies to the prepared sheets, spacing them 1 inch (2.5 cm) apart. Press