Classic Cut Out Gingerbread Cookies (Printable)

Soft spiced gingerbread perfect for festive shapes and colorful icing decorations.

# 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

# 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 for approximately 2 minutes until mixture appears light and creamy.
03 - Add egg, molasses, and vanilla extract to the butter mixture. Mix thoroughly until all components are fully integrated.
04 - Gradually blend dry ingredients into wet mixture on low speed. Continue mixing until a thick, uniform dough develops.
05 - Divide dough into two equal portions. Flatten each into a disk shape, wrap securely in plastic wrap, and refrigerate for minimum 1 hour or overnight.
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.
08 - Press cookie cutters into rolled dough to create shapes. Arrange cutouts 1 inch apart on prepared baking sheets.
09 - Bake for 8–10 minutes until edges begin turning golden. Allow cookies to rest on pan for 2 minutes, then transfer to wire rack for complete cooling.
10 - Combine powdered sugar with 2–3 tbsp milk or water. Stir until smooth consistency forms, adjusting liquid amount for desired thickness.
11 - Once cookies have cooled completely, apply icing and add sprinkles or decorations. Let icing set completely before serving or storing.

# Expert Advice:

01 -
  • The warm spice blend fills your entire home with the kind of cozy aroma that makes people pause at your front door
  • These cookies strike that perfect balance between soft centers and crisp edges that makes them impossible to stop eating
  • The dough is incredibly forgiving and patient about waiting in the refrigerator while you handle life
02 -
  • Chilling the dough is non negotiable, I learned the hard way that warm dough spreads into shapeless blobs
  • Rolling thickness matters dramatically, thinner cookies get crisp while thicker ones stay soft and chewy
  • The moment you see those edges turning golden, get them out, they continue cooking on the hot pan
03 -
  • If your dough gets too soft while rolling, pop it back in the fridge for 15 minutes
  • Dip your cookie cutters in flour between each cut to prevent sticking
  • Rotate your baking sheets halfway through for even browning

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