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Gingerbread Cookie Cutouts

Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. —Christy Thelen, Kellogg, Iowa
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    5 dozen


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


  • Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms.
  • Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
  • Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts
1 cookie: 78 calories, 2g fat (2g saturated fat), 9mg cholesterol, 64mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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  • Donna
    Dec 22, 2019

    No comment left

  • DeannaD1117
    Dec 23, 2015

    They were really tasty!I used honey instead of molasses, and added extra, which made them even better!There is no way this could make 60 cookies, though.

  • Debbxnj
    Dec 21, 2014

    These cookies were delicious and just the right texture, a little chewy, not too crisp. I plan to decorate with royal icing. I rolled the dough with plastic wrap above and below the dough, this way I didn't have to add flour to prevent dough from sticking to roller or countertop.

  • RhondaRisinger
    Dec 12, 2014

    No comment left

  • Siharri
    Dec 27, 2013

    I was never a fan of gingerbread and made the cookies because my kids had asked for them. Since I did not have regular flour at home I had to use white whole wheat one and a fresh ginger instead of dry. I had to add some milk since the whole wheat flour absorbs more moisture.The cookies got baked in no time. The cookies are nice and soft on the inside and the blend of spices and molasses creates unique and delicious taste to them. My husband, who never liked gingerbread before, could not have enough of these!

  • rogiles
    Dec 20, 2012

    This recipe was easy to follow and tasted great. It does not have the over powering taste that I usually find with anything ginger. The dough did get crumbly at times, but I just dabbed water on my fingers and that problem was solved. I baked them 8 minutes and they remained soft.

  • 2princesses2love
    Apr 4, 2012

    No comment left