Description
Bake soft, spiced Gingerbread Cutout Cookies with my family’s time-tested recipe. Perfect for holiday decorating and sharing sweet memories.
Ingredients
Scale
- Dry Ingredients & Spices:
- 3 cups (360g) All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Ginger
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
- Wet Ingredients & Flavor Base:
- 1/2 cup (113g) Unsalted Butter, softened
- 1/2 cup (100g) Light Brown Sugar, packed
- 1 Large Egg
- 1/2 cup (160g) Unsulphured Molasses
- 1 tsp Vanilla Extract
- Icing & Decoration (Optional):
- 2 cups (240g) Powdered Sugar, sifted
- 2–3 tbsp Milk
- 1/2 tsp Vanilla Extract
- Sprinkles or other decorations
Instructions
- Whisk the Dry Spices:: Grab a big bowl, hon, and whisk together your flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. I always give it a good, enthusiastic whisk because I swear it makes the spices distribute better. This is where the magic really starts to happen, that first whiff of all those warm spices together, it just screams “holidays!” Make sure there are no lumps, because nobody wants a mouthful of plain flour, trust me on that one.
- Cream the Wet Goodness:: In a separate, larger bowl (or your stand mixer), cream together the softened butter and light brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. I sometimes get impatient and don’t cream it enough, and then my Gingerbread Cutout Cookies aren’t as tender. Add the egg, molasses, and vanilla extract, mixing until just combined. Don’t overmix here, we’re not making a cake!
- Combine and Chill the Dough:: Gradually add your dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be a bit sticky, and that’s totally normal. Divide the dough into two equal portions, flatten each into a disk, wrap them tightly in plastic wrap, and pop them in the fridge for at least 2 hours. Honestly, I’ve chilled it overnight, and it works even better; the flavors really deepen for your Gingerbread Cutout Cookies.
- Roll Out the Gingerbread Cutout Cookies:: Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. This is where I sometimes get a little messy with the flour, but it’s all part of the fun! Use your favorite cookie cutters to cut out shapes. I love classic gingerbread men, but stars and trees are also super cute for these Gingerbread Cutout Cookies.
- Bake to Perfection:: Carefully transfer your cut-out Gingerbread Cutout Cookies to the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, depending on your oven and how crispy you like them. I usually keep a close eye on them around the 8-minute mark because ovens can be so finicky. The edges should be set, and they’ll smell absolutely divine. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Decorate with Joy:: Once your Gingerbread Cutout Cookies are completely cool, it’s time for the fun part! Whisk together powdered sugar, a splash of milk, and a tiny bit of vanilla extract until you have a smooth icing. Adjust the milk to get your desired consistency – thick for piping, thinner for flooding. Decorate your cookies with icing and sprinkles. This is where my kitchen gets truly chaotic, but it’s the best kind of chaos, honestly!