Classic Cut Out Gingerbread Cookies (Print Version)

Soft spiced cookies ideal for festive shapes and colorful decorating with icing and sprinkles.

# 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 Steps:

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 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 and smooth.
04 - Gradually blend dry ingredients into wet mixture on low speed until a thick, uniform 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 and line baking sheets with parchment paper.
07 - On lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut shapes and place 1 inch apart on prepared pans.
08 - Bake for 8–10 minutes until edges begin turning golden. Cool on pan for 2 minutes, then transfer to wire rack.
09 - Stir powdered sugar with 2–3 tbsp milk or water until smooth but not runny. Adjust liquid to achieve desired consistency.
10 - Once completely 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 gingerbread men actually look like gingerbread men
  • These stay soft for days unlike those rock hard cookies that end up as tree ornaments
  • The spice blend hits that perfect cozy spot between bakery style and old fashioned holiday memory
02 -
  • If your dough becomes too soft while rolling, pop it back in the fridge for 15 minutes because warm dough is impossible to work with
  • Rolling between two pieces of parchment paper instead of on a floured counter will keep your cookies from getting tough and floury tasting
  • The cookies continue baking on the hot pan for those 2 minutes, so do not leave them until they look completely done in the oven
03 -
  • Dip your cookie cutters in flour between each cut to prevent dough from sticking and ruining the shape
  • Reroll scraps only once because too much rerolling makes cookies tough and the spices start to taste bitter
  • Rotate your baking sheets halfway through baking time if your oven has hot spots

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