Classic Cut Out Gingerbread Cookies (Print View)

Soft spiced cookies ideal for cutting into festive shapes and decorating with colorful icing and sprinkles.

# Ingredient List:

→ 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 - In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until thoroughly combined.
02 - In a large mixing bowl, beat softened butter and brown sugar on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract to the butter mixture. Mix until well combined and smooth.
04 - Gradually add dry ingredients to 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 and set aside.
07 - On a lightly floured surface, roll one portion of chilled dough to approximately 1/4 inch thickness.
08 - Cut dough into shapes using cookie cutters. Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges just begin to turn golden. Allow cookies to cool on pan for 2 minutes, then transfer to wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Adjust liquid quantity for desired consistency.
11 - Decorate completely cooled cookies with icing and sprinkles. Allow icing to set thoroughly before serving or storing.

# Expert Advice:

01 -
  • The edges stay crisp while the centers remain perfectly tender, never tough or dry like so many gingerbread cookies
  • This dough is incredibly forgiving for rerolling, so you can maximize every scrap into adorable shapes
  • The spice balance hits that sweet spot between cozy warmth and festive brightness without being overwhelming
02 -
  • Chilling the dough is nonnegotiable because warm dough will spread and lose those crisp cutout edges you worked so hard to create
  • Rolling thickness really matters, too thick and they stay doughy, too thin and they become brittle instead of pleasantly crisp
  • Let cookies cool completely before decorating or your icing will melt right off and leave you with sad, runny snowmen
03 -
  • If your cookies are spreading too much in the oven, pop the cut dough back in the fridge for 15 minutes before baking to rechill the butter
  • For extra crisp edges, roll the dough slightly thinner and bake for the full 10 minutes, watching carefully to prevent burning
  • Try adding orange zest or a pinch of black pepper for a sophisticated twist that wakes up the traditional spice blend

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