Classic Gingerbread Cut-Out (Print-Friendly Recipe)
Classic gingerbread cut-outs flavored with cinnamon, ginger, and cloves, perfect for decorating and sharing.
# Ingredients List:
→ Dry Ingredients
01 -
3 1/4 cups all-purpose flour
02 -
1 tablespoon ground cinnamon
03 -
1 tablespoon ground ginger
04 -
3/4 teaspoon baking soda
05 -
3/4 teaspoon ground cloves
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon salt
→ Wet Ingredients
08 -
3/4 cup unsalted butter, softened to room temperature
09 -
1/2 cup packed brown sugar
10 -
1 large egg
11 -
1/2 cup unsulfured molasses
12 -
1 1/2 teaspoons vanilla extract
13 -
Zest of one small orange (optional)
→ Optional Toppings
14 -
Simple icing (see below)
15 -
Red hots candies
16 -
Sprinkles
→ Simple Icing
17 -
2 cups powdered sugar
18 -
2 to 3 tablespoons milk
19 -
1/4 teaspoon vanilla extract
# How to Make It:
01 -
Whisk together all-purpose flour, ground cinnamon, ground ginger, baking soda, ground cloves, ground nutmeg, and salt in a large bowl. Set aside.
02 -
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat unsalted butter and brown sugar together on medium-high speed for 2 minutes until light and fluffy.
03 -
Mix in the egg, molasses, and vanilla extract on medium speed until fully incorporated.
04 -
Reduce mixer speed to low and gradually add the dry flour mixture, mixing just until combined.
05 -
Divide the dough into two equal parts, shape each into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour until chilled but still pliable.
06 -
Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 -
On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch thickness. Use cookie cutters to cut desired shapes, re-rolling scraps as necessary. Transfer cut-outs onto prepared baking sheets.
08 -
Bake for 8 to 10 minutes until edges are crisp. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
09 -
Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency by adding powdered sugar or milk as needed.
10 -
Once cookies are completely cooled, decorate with icing and optional sprinkles or candies. Serve immediately or store in an airtight container for up to 4 days.
# Extra Information:
01 -
For easier rolling and cutting, refrigerate the dough until it is chilled but still slightly soft rather than fully hardened.