Name: Cut-Out Gingerbread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 3/4 cup (170g) unsalted butter, softened; 3/4 cup (165g) packed dark brown sugar; 2/3 cup (160ml) unsulphured molasses; 1 large egg; 1 tsp vanilla extract; 3 1/2 cups (440g) all-purpose flour; 1 tbsp ground ginger; 1 tbsp ground cinnamon; 1/2 tsp ground cloves; 1 tsp baking soda; 1/2 tsp salt

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Cut-Out Gingerbread Cookies

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 20 mins Cook Time 10 mins Rest Time 2 hrs Total Time 2 hrs 30 mins

Servings: 24

Description

The biggest gingerbread house on record hit 44,838 cu ft in Dec 2025. Make spiced gingerbread cookies with crisp edges that hold their shape.

Instructions

Beat the butter and brown sugar until fluffy, about 2 minutes. Mix in the molasses, egg, and vanilla.
In a separate bowl, whisk the flour, ginger, cinnamon, cloves, baking soda, and salt.
Add the dry mix to the wet in two additions, stirring until a stiff dough forms.
Split the dough in two, flatten into disks, wrap, and chill at least 2 hours or overnight.
Heat the oven to 350°F (177°C) and line sheets with parchment.
Roll one disk to 1/4-inch thick on a floured surface, cut shapes, and space them 1 inch apart. Keep the second disk chilled.
Bake 9 to 11 minutes, until the edges are set. Cool on the sheet 5 minutes, then move to a rack before icing.

Cut-Out Gingerbread Cookies