Classic Cut Out Gingerbread Cookies (Printable)

Soft spiced cookies perfect for cutting into festive shapes and decorating with icing.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 1 tablespoon ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon 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 teaspoons pure vanilla extract

→ For Decorating

14 - 2 cups powdered sugar
15 - 2-3 tablespoons milk or water
16 - Assorted sprinkles, colored sugars, or edible pearls

# Directions:

01 - In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until thoroughly blended. Set aside for later use.
02 - In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and creamy, approximately 2 minutes.
03 - Add the egg, molasses, and vanilla extract to the butter mixture. Mix until all ingredients are well combined and the mixture is smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, homogeneous dough forms. Be careful not to overmix.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight for easier handling.
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. Keep the second portion refrigerated until ready to use.
08 - Cut into shapes using cookie cutters and place cookies 1 inch apart on prepared baking sheets. Gather and re-roll scraps as needed.
09 - Bake for 8-10 minutes, until edges are just starting to turn golden brown. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tablespoons milk or water until smooth but not runny. Adjust consistency with additional liquid if a thinner icing is desired.
11 - Once cookies are completely cooled, decorate with icing and sprinkles. Allow icing to set completely before serving or storing.

# Expert Tips:

01 -
  • The dough smells absolutely incredible while mixing, like warmth and holidays in a bowl
  • These cookies strike that perfect balance between soft and sturdy, ideal for little hands to decorate without disaster
  • The spices are bold enough that one cookie satisfies, yet somehow you always reach for another
02 -
  • Dough that's too warm spreads into unrecognizable shapes. If your kitchen runs hot, chill the cut shapes on the baking sheet for 10 minutes before baking.
  • Overbaked gingerbread becomes hard as rocks. Pull them out when edges just start to color and centers look slightly underdone.
  • The chilling step is not optional. Warm dough creates thin, crispy cookies while properly chilled dough produces the ideal softcenter texture.
03 -
  • Add a pinch of black pepper or orange zest to the dough for sophisticated depth that adults find intriguing
  • Rotate baking sheets halfway through baking time for evenly golden cookies
  • If dough becomes too soft while rolling, pop it back in the fridge for 15 minutes

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