Gingerbread Cutout Cookies Recipe
Gingerbread Cutout Cookies Recipe photo by Taste of Home
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Gingerbread Cutout Cookies Recipe

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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
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 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

Nutritional Facts

1 each: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.


  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.
Originally published as Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p84

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Toni1954 User ID: 8154324 258947
Reviewed Dec. 31, 2016

"I have baked a long time, never came across a recipe that is out of this world. 5 star rating is in place here. Grandson really likes them. It is a winner."

Julie User ID: 8993341 258440
Reviewed Dec. 21, 2016

"This is a great recipe but do not double unless you have a kitchen aid mixer!!!! I burned my mixer up doubling the recipe!!."

dollyken User ID: 8777584 244202
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."

Tammytoy User ID: 8675567 240217
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."

tjpb4 User ID: 7203027 47309
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"

mrs._white User ID: 7182927 85205
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!"

mrsbarenie User ID: 6975797 87869
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."

7sophie14 User ID: 6995159 54211
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."

kramerstacey15 User ID: 5709757 126845
Reviewed Dec. 16, 2012

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

KLKL User ID: 7013173 46572
Reviewed Dec. 9, 2012

"Simple Gingerbread cookie recipe & good.

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

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