Classic Cut Out Gingerbread Cookies (Printable)
Soft spiced cookies cut into festive shapes and decorated with sweet icing and colorful sprinkles.
# 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:
01 - Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside for later use.
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 a thick, uniform dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic, and refrigerate for minimum 1 hour or up to overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one dough portion to 1/4 inch thickness. Cut into 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 - Once cookies are fully cooled, decorate with icing and sprinkles. Allow icing to set completely before serving or storing.
# Expert Tips:
01 -
- The dough holds its shape beautifully so your cookies actually look like what you intended them to be
- These strike that perfect balance between soft and sturdy, ideal for little hands and ambitious decorating
- The spice blend is cozy without being overwhelming, making them appeal to everyone from toddlers to grandparents
02 -
- Chilling the dough is absolutely essential, warm dough will spread and lose those crisp edges you want
- Rolling thickness matters because thinner cookies bake faster and become crispy while thicker ones stay soft
- Room temperature ingredients combine more smoothly, creating a dough that's easier to work with
03 -
- Rotate your baking sheets halfway through for evenly browned cookies
- Flour your rolling pin and surface generously, but brush excess flour off cut cookies before baking