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Gingerbread Cutout Cookies Recipe

Gingerbread Cutout Cookies Recipe

Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:60 servings


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring


  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
  • 2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
  • 3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

Nutritional Facts

1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Reviews for Gingerbread Cutout Cookies

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Reviewed Feb. 21, 2016

"Great recipe. Not a lot of unusual ingredients and when followed, worked just fine. I would not roll dough too thin the next time I bake these. We like a softer cookie and I found some of mine got too crispy when rolled as thin as recipe calls for. Good tasting and dough was not too hard to work with."

Reviewed Dec. 25, 2015

"This recipe is very easy. The dough was perfect and the flavor was great. My grandson and I made these cookies for the first time. Everybody loved them."

Reviewed Dec. 20, 2013

"oh so good nothing like the store bought variety of gingerbread. very esay to handle the dough and I kept sealed in a resealable bowl for almost a week before cooking - they never dried out for me"

Reviewed Dec. 10, 2013

"So easy to make! Had to add a little water when rolling, since dough became a little dry while chilling. I used small gingerbread boy/girl cookie cutters so it made a lot of cookies!"

Reviewed Dec. 25, 2012

"Had to add water to the dough - otherwise I couldn't roll it out because it just crumbled. Totally bland (reminiscent of cardboard) and needed a lot more sweetness! I would never eat these. On the plus side the cookies did have a nice chewy texture."

Reviewed Dec. 22, 2012

"Great taste, like the traditional ones I remember. I didn't have enough molasses, so used 1/4 c of honey. worked well. Next time I will add a little more water to keep dough from crumbling. All over, a great cookie. Really tasty."

Reviewed Dec. 16, 2012

"Very good. Easy to make. Make A LOT of cookies."

Reviewed Dec. 9, 2012

"Simple Gingerbread cookie recipe & good.

Be sure to refridgerate dough for the 3-4 hrs."

Reviewed Nov. 30, 2012

"It says to refrigerate 4 hours or more...I kept it in the fridge for only 2 hours and still had great results. Great flavor and excellent consistency! Thank you for such a great recipe!"

Reviewed Dec. 30, 2011

"This recipe makes GREAT gingerbread cookies! I did have to add some water during the mixing process, otherwise the mixture crumbles. The cookies were easily molded & then came out really moist & soft. Love them!"

Reviewed Dec. 21, 2011

"The best gingerbread recipe I've ever used. They're soft and chewy. The dough is also perfect. Not too soft to roll out."

Reviewed Dec. 20, 2011

"Great recipe! I need not all of the flour. Turned out amazing!!!"

Reviewed Dec. 18, 2011

"made this in a big gingerbread man pan and gingerbread house it was so soft and good everybody love it"

Reviewed Dec. 17, 2011

"Delicious traditional recipe like the kind I remember from childhood with a classic spice flavor. I used confectioner's sugar and water to make a hard icing to decorate these cute ginger bread boys and girls."

Reviewed Jan. 4, 2011


Reviewed Dec. 14, 2010

"I'm on my 3rd batch this week getting ready for Christmas parties. I have an old hand mixer that can't handle the thickness of the dough, so I've had to add a splash of water or milk each time I added flour. So far, I've gotten good reviews on the end result."

Reviewed Dec. 10, 2010

"Made gingerbread cookies with my grand-daughters 4 & 8 yrs old. Lots of fun, they turned out pretty good. No change, however, only left in fridge for 1 hr and they rolled out very well. Decorating was not easy as no directions provided but managed. The kids had a blast. Thanks"

Reviewed Dec. 7, 2010

"It doesn't give instructions for the hats. And is the icing to sticky (for packing purposes)."

Reviewed Dec. 2, 2010

"They came out pretty good! They taste more like molasses cookies but they were good"

Reviewed Dec. 21, 2008

"I love these cookies!! I don't cook them in the oven quite as long as the receipe indicates - only about 5 mins. My family and I like them very moist and chewy."

Reviewed Dec. 26, 2007

"These are the best gingerbread cookies I have ever made. I did make one change in the recipe ( instead of using the brown sugar I used Splenda Brown Sugar Blend)."

Reviewed Dec. 20, 2007

"This recipe was a big hit with my husband's company. Thanks for sharing!"

Reviewed Dec. 17, 2007

"This is such a great recipe to get the whole family together and make some fun holiday cookies.  These are a great cookie to decorate and give as gifts."

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