Print

Classic Gingerbread Cut-Out Cookies

Close-up of several heart-shaped gingerbread cookies with detailed embossed patterns.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for firm yet chewy gingerbread cookies, perfect for holiday baking and decorating.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg until well combined.
  4. Stir in the molasses and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
  6. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or until firm.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
  9. Cut out shapes using cookie cutters.
  10. Carefully transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
  11. Bake for 8-12 minutes, or until the edges are set and lightly browned. Baking time will vary depending on the size and thickness of your cookies.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Decorate with your favorite royal icing and sprinkles once fully cooled.

Notes

  • For best results, chill the dough thoroughly. This makes it easier to roll and cut.
  • If your dough becomes too soft while working with it, return it to the refrigerator for a short period.
  • Avoid overbaking to maintain a chewy texture.
  • Store decorated cookies in an airtight container at room temperature.

Nutrition

Find it online: https://kitchenslang.com/gingerbread-cookies-for-decorating/