Classic Cut Out Gingerbread Cookies (Printable)

Soft spiced cookies perfect for festive shapes 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

# How to Make It:

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 together on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract to the butter mixture. Mix until thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture on low speed until thick dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one portion of chilled dough to 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 just begin turning golden. Cool 2 minutes on pan before transferring to wire rack to cool completely.
10 - Stir powdered sugar with 2–3 tbsp milk or water until smooth but not runny. Adjust liquid for desired consistency.
11 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set before serving or storing.

# Expert Advice:

01 -
  • The perfect balance of warmth from five different spices that actually dance on your tongue
  • Dough that behaves beautifully whether you are a cookie decorating novice or pro
  • That ideal texture and sturdy enough for elaborate designs but still tender when you bite into them
02 -
  • Chilling the dough is non negotiable because I once tried to skip it and ended up with gingerbread blobs that tasted great but looked tragic
  • Roll the dough between two pieces of parchment paper if you are struggling with sticking and it makes cleanup much easier
  • The cookies continue firming up as they cool so pull them out when the centers still feel slightly soft
03 -
  • Rotate your baking sheets halfway through baking because ovens have hot spots that will cook some cookies faster than others
  • Use the same size cutter for each batch so everything bakes evenly and you do not end up with some burnt and some raw

Return