Classic Cut Out Gingerbread Cookies (Print Version)
Soft, spiced cookies perfect for festive shapes and 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
# Directions:
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, about 2 minutes.
03 - Add the egg, molasses, and vanilla extract. Mix until well combined and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, uniform 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 about 1/4 inch thickness.
08 - Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
09 - Bake 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. Add more liquid for thinner consistency if desired.
11 - Decorate cookies with icing and sprinkles when fully cooled. Allow icing to set before serving or storing.
# Insider Tips:
01 -
- The dough holds its shape beautifully so your gingerbread men actually look like gingerbread men
- These stay soft for days unlike those rock hard versions that break your teeth
- The spice ratio hits that perfect sweet spot between cozy and bold without being overwhelming
02 -
- Chilling the dough is not optional warm dough spreads into blob shapes no matter how cute your cutter is
- Rolling dough too thin makes these turn into crispy shards instead of soft cookies
- Icing warm cookies creates a melty mess that slides right off the surface
03 -
- Rotate your baking sheets halfway through baking for even browning
- Use gel food coloring in your icing for more vibrant colors than liquid drops can provide