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Cut-Out Gingerbread Cookies

Prep Time 20 mins
Cook Time 10 mins
Rest Time 2 hrs
Total Time 2 hrs 30 mins
Cuisine:
Courses:
Difficulty: Easy
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.
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
Instructions
  1. 1
    Beat the butter and brown sugar until fluffy, about 2 minutes. Mix in the molasses, egg, and vanilla.
  2. 2
    In a separate bowl, whisk the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. 3
    Add the dry mix to the wet in two additions, stirring until a stiff dough forms.
  4. 4
    Split the dough in two, flatten into disks, wrap, and chill at least 2 hours or overnight.
  5. 5
    Heat the oven to 350°F (177°C) and line sheets with parchment.
  6. 6
    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.
  7. 7
    Bake 9 to 11 minutes, until the edges are set. Cool on the sheet 5 minutes, then move to a rack before icing.
Keywords: gingerbread cookie recipe
Read it online: https://www.bakingcakee.com/recipes/cut-out-gingerbread-cookies/