Classic Cut Out Gingerbread Cookies (Print Version)
Soft spiced cookies perfect for festive cutting and decorating with colorful 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
# How to Prepare:
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 on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract. Mix until thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing on low speed until thick dough forms.
05 - Divide dough into two equal portions. Flatten into disks, wrap in plastic, and refrigerate for minimum 1 hour or overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll one portion of chilled dough on lightly floured surface to 1/4 inch thickness. Cut shapes with cookie cutters and place 1 inch apart on prepared sheets.
08 - Bake for 8-10 minutes until edges begin turning golden. Cool on pan for 2 minutes, then transfer to wire rack to cool completely.
09 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Adjust liquid for desired consistency.
10 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set completely before serving or storing.
# Expert Advice:
01 -
- These cookies strike that perfect balance between soft and sturdy, holding their shape without turning into rocks
- The spice blend is cozy without being overwhelming, making them irresistible even to gingerbread skeptics
02 -
- Chilling the dough is non negotiable, I learned this the hard way when my first batch turned into one giant gingerbread island
- Rolling thickness matters, too thin and they'll be brittle, too thick and they won't bake through evenly
03 -
- Rotate your baking sheets halfway through for even browning
- Use a thin spatula to transfer cut shapes, they're fragile before baking