Classic Cut Out Gingerbread Cookies (Printable)

Soft, spiced gingerbread cookies ideal for festive shapes and decorating with colorful icing and sprinkles.

# 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

# How To Make It:

01 - In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
02 - In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and creamy, approximately 2 minutes.
03 - Add the egg, molasses, and vanilla extract. Mix until well combined and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, uniform dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one portion of chilled dough to approximately 1/4 inch thickness.
08 - Cut into shapes using cookie cutters. Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges just begin to turn golden. Let cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Adjust liquid as needed for desired consistency.
11 - When cookies are fully cooled, decorate with icing and sprinkles. Allow icing to set completely before serving or storing.

# Expert Tips:

01 -
  • The dough holds its shape beautifully so your gingerbread men actually look like gingerbread men
  • These stay soft for days instead of turning into rock-hard decorations like some recipes
  • The spice blend is perfectly balanced so you get warmth without being overwhelmed by ginger
02 -
  • Don't skip the chilling step because warm dough spreads too much and you'll lose those crisp edges on your shapes
  • If your cookies are browning too quickly, rotate the pans halfway through baking and check them a minute early
  • The dough can stay in the fridge for up to three days, which actually develops the flavors even more
03 -
  • Use dark corn syrup instead of some molasses if you find the flavor too intense
  • Chill your cut shapes on the baking sheet for 5 minutes before baking for even sharper edges

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