Classic Cut Out Gingerbread Cookies (Print)
Soft spiced cookies perfect for festive shapes and colorful decorating with icing.
# 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:
01 - Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
02 - Beat softened butter and brown sugar on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract to butter mixture. Mix until fully incorporated.
04 - Gradually incorporate dry ingredients into wet mixture on low speed until thick dough forms.
05 - Divide dough into two equal portions. Flatten into disks, wrap in plastic, and refrigerate for minimum 1 hour or overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll chilled dough on lightly floured surface to 1/4 inch thickness. Cut shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
08 - Bake for 8-10 minutes until edges begin turning golden. Cool on pan for 2 minutes before transferring to wire rack.
09 - Whisk powdered sugar with 2-3 tbsp milk or water until smooth. Adjust liquid for desired consistency.
10 - Decorate completely cooled cookies with icing and sprinkles. Allow icing to set before serving or storing.
# Expert Advice:
01 -
- The dough handles like a dream, no sticking or frustrating tears when you're cutting out shapes
- These cookies stay soft for days, unlike some gingerbread that turns into a jaw workout
- The spice blend hits that perfect balance between warming ginger and sweet molasses
02 -
- Chilling the dough isn't optional, I've tried skipping it and ended up with a sticky mess that wouldn't hold any shape
- The cookies continue baking on the hot sheet, so pull them when edges barely start coloring, not when they look fully done
- Molasses varies in thickness, if your dough seems impossibly dry, add just a teaspoon of milk, never more
03 -
- Cream your butter and sugar longer than you think you should, those air bubbles are what makes cookies tender
- Rotate your baking sheets halfway through, ovens have hot spots that will give you uneven cookies