Classic Gingerbread Cut-Out Cookies

This gingerbread cookie recipe has been a favorite whenever the holiday season rolls around. The cookies hold their shape beautifully, making them perfect for decorating with icing and sprinkles. They offer that warm, spicy flavor that instantly feels like a cozy celebration in every bite.

I first tried this recipe a few winters ago, and now making and decorating these cookies has become a must-do family tradition that brings everyone together around the kitchen table

Gather Your Ingredients

• All-purpose flour: to give structure and hold the cookie shape well
• Ground cinnamon: for warmth and a touch of sweetness
• Ground ginger: for that signature spicy kick essential to gingerbread
• Baking soda: to help cookies rise gently and keep them tender
• Ground cloves: to add depth and rich aromatic notes
• Ground nutmeg: providing subtle earthiness that complements other spices
• Salt: to enhance and balance all the flavors
• Unsalted butter: softened to room temperature for creamy texture and rich taste
• Brown sugar: which adds moisture and a mellow caramel flavor
• One large egg: contributing to binding and a soft crumb
• Unsulfured molasses: for deep sweetness and that iconic dark color choose unsulfured for best flavor
• Vanilla extract: adding complexity beyond the spices
• Optional zest of a small orange: for a fresh zing that brightens the dough
• Optional toppings like simple icing red hots or sprinkles: to personalize your cookies and add a festive touch

How to Make It

Sift and Blend the Dry Spices:

Whisk together the all-purpose flour ground cinnamon ground ginger baking soda ground cloves salt and ground nutmeg in a large bowl. This ensures your spices are evenly distributed and the flour is aerated for tender cookies

Cream Butter and Sugar:

Using a stand mixer with the paddle attachment or a hand mixer beat the softened butter and brown sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy. This aeration helps cookies to have a soft texture

Incorporate Wet Ingredients:

Add in the egg molasses and vanilla extract to the butter-sugar mixture. Beat on medium speed until just combined. This step bonds the flavors and prepares the dough for adding dry ingredients

Combine Wet and Dry Ingredients:

Reduce the mixer speed to low and gradually add the flour-spice mixture. Mix gently until everything is just brought together. Avoid overmixing here to keep the cookies tender

Divide and Chill the Dough:

Split the dough into two equal balls. Using your hands gently flatten each into a disk about one inch thick. Wrap tightly with plastic wrap and refrigerate for an hour or until pliable but cool. This chilling step improves flavor and makes rolling easier

Prepare to Roll and Cut:

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. On a lightly floured surface roll out one dough disk evenly to about one eighth of an inch thick. Use your favorite cookie cutters to cut shapes rerolling scraps as needed for more cookies

Bake the Cookies:

Arrange cutouts on the parchment-lined baking sheets. Bake for 8 to 10 minutes until edges are crisp and tops look set. The timing keeps them soft inside with subtle crunch outside.

Cool and Decorate:

Let cookies cool for five minutes on the baking sheet before transferring to wire racks to cool completely. Once cooled decorate with simple icing or your choice of sprinkles and candies for a festive finish

Simple Icing Preparation:

Whisk powdered sugar with milk and vanilla until smooth. Adjust thickness by adding powdered sugar or milk as needed. Pipe or spread the icing on cooled cookies using a piping bag or plastic squeeze bag with a small cut corner

Store or Serve:

Enjoy immediately or keep cookies in an airtight container at room temperature for up to four days to savor the flavors

The molasses is my favorite ingredient here because it gives these cookies their rich depth and moist texture. I remember the first holiday I made these my kids spent hours decorating with icing and candies and everyone lingered around the table sharing stories. It made baking feel like part of the celebration itself.

Flavor Boosters

Storage Tips
Store in an airtight container to keep cookies soft and fresh for up to four days
For longer storage freeze unbaked dough disks wrapped in plastic for up to three months thaw in fridge before rolling
Once decorated let icing set completely before stacking or storing to avoid smudging

Serving Suggestions

Serve these cookies with a cup of hot tea coffee or classic hot cocoa for that ultimate cozy experience
Arrange decorated cookies on a festive platter as a holiday centerpiece or gift in a decorated tin
Pair with a scoop of vanilla ice cream to turn your gingerbread cookies into a special dessert

Creative Twists

Ingredient Substitutions
If you do not have molasses you can use dark corn syrup or maple syrup keeping in mind this may alter flavor slightly
Brown sugar can be replaced with coconut sugar for a more caramel note and a hint of coconut aroma
Spices like nutmeg or cloves can be reduced if you prefer milder flavor or substituted with allspice for a slightly different but still warm profile

This recipe is perfect for holiday celebrations bringing warmth and creativity to your kitchen. Enjoy the process and the delicious results!

Common Questions About the Recipe

→ What spices are used in these gingerbread cookies?

Cinnamon, ground ginger, ground cloves, nutmeg, and a pinch of salt create the warm spice blend.

→ How long should the dough be chilled before rolling?

Chill the dough for at least 1 hour until it is firm but still pliable for easy rolling and cutting.

→ What type of molasses works best?

Unsulfured molasses provides a rich, deep flavor that complements the spices perfectly.

→ Can I use other decorating toppings besides icing?

Yes, sprinkles, red hots, and other candies are great for adding festive colors and textures.

→ How should the cookies be stored after baking?

Store cooled cookies in a sealed container at room temperature for up to 4 days to keep them fresh.

→ What thickness is best for rolling out the dough?

Roll the dough to approximately 1/8-inch thick for crisp edges and even baking.