Classic Cut Out Gingerbread Cookies (Printable)
Soft spiced cookies perfect for cutting and decorating with icing
# What You'll 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
# Directions:
01 - Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and brown sugar on medium speed in a large mixing bowl until light and creamy, approximately 2 minutes.
03 - Incorporate egg, molasses, and vanilla extract into the butter mixture, mixing until thoroughly combined.
04 - Gradually add dry ingredients to the wet mixture on low speed, mixing until a thick 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 and line baking sheets with parchment paper.
07 - Roll one portion of chilled dough on a lightly floured surface to 1/4 inch thickness. Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
08 - Bake for 8–10 minutes until edges just start turning golden. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
09 - Stir powdered sugar with 2–3 tbsp milk or water until smooth but not runny. Adjust with additional liquid if thinner consistency is desired.
10 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set completely before serving or storing.
# Cooking Tips:
01 -
- The dough freezes beautifully, so you can bake fresh cookies throughout the season without starting from scratch
- These cookies strike that perfect balance between soft and sturdy, ideal for little hands to decorate without crumbling
- The spice blend creates that classic gingerbread flavor we all crave, not too sharp and never cloyingly sweet
02 -
- Refrigerating the dough is non negotiable—warm dough will spread and lose those crisp edges that make gingerbread so charming
- Overworking the dough once the flour is added makes tough cookies, so stop mixing as soon as everything comes together
- These continue firming as they cool, so pulling them out when edges just barely color yields perfectly soft centers
03 -
- Chill your cookie sheets between batches to prevent the dough from spreading before it sets
- Dip cookie cutters in flour between cuts to keep them from sticking to the dough