Classic Cut Out Gingerbread Cookies (Printable Version)
Soft spiced gingerbread cookies perfect for cutting into festive shapes and decorating.
# What You Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 3/4 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1 tbsp ground ginger
05 - 1 tbsp ground cinnamon
06 - 1/2 tsp ground cloves
07 - 1/2 tsp ground nutmeg
08 - 1/4 tsp salt
→ Wet Ingredients
09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 2 tsp pure vanilla extract
→ For Decorating
14 - 2 cups powdered sugar
15 - 2-3 tbsp milk or water
16 - Assorted sprinkles, colored sugars, or edible pearls
# How to Make It:
01 - In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
02 - In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and creamy, approximately 2 minutes.
03 - Add the egg, molasses, and vanilla extract; mix until well combined and uniform in texture.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, cohesive dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one portion of chilled dough to approximately 1/4 inch thickness.
08 - Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges are just starting to turn golden. Let cool 2 minutes on pan, then transfer to a wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Adjust liquid amount for desired consistency.
11 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set completely before serving or storing.
# Expert Advice:
01 -
- The dough is incredibly forgiving and rolls out smoothly without sticking
- These cookies stay soft for days, unlike other gingerbread that turns into rocks
- The spice balance hits that perfect sweet spot between warm and zesty
02 -
- Chilling the dough for at least an hour is non-negotiable, or your cookies will spread and lose their shape
- Rolling the dough too thin will make them crispy instead of soft and chewy
- The cookies continue cooking on the hot baking sheet, so remove them when they look slightly underdone
03 -
- Use dark molasses, not blackstrap, for the best flavor and color
- Rotate your baking sheets halfway through for even browning