Gingerbread Cutout Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 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
- 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 until easy to handle, about 4 hours or overnight.
- Preheat oven to 350°. 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.
- Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Test Kitchen Tips
Nutrition Facts1 cookie: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Nov 21, 2018
These turned out great! I followed the recipe exactly and mixed by hand. I let it refrigerate overnight. Once it came out of the fridge, it needs to sit for a few mins before I could get it out of the bowl, so I'd recommend putting it in satan wrap to refrigerate rather than a bowl. I took someone else's advice here to roll them out thicker so that they wouldn't be too crunchy, so I rolled them out to about 1/4in thick. It was perfect, and, at 1/4on thickness, I baked at the same 350 degree temp but for 10 mins, and they cooled down to be just the right softness. Here is the exact cookie cutter I used! It's bigger so it makes them a good size for decorating: https://www.amazon.com/gp/aw/d/B01M8II4T2?psc=1
Oct 15, 2018
I was concerned about this recipe after reading the negative comments regarding taste and dryness/crumbling of the dough. Once again, I'm shaking my head wondering what went wrong for those leaving negative reviews. Made these precisely as directed, no need to add water, dough was wonderful to work with, and taste is very pleasant. The only thing I did was mix everything by hand (something I always do) and everything was perfect.
Mar 4, 2018
after fridge, knead until pliable. best gb recipe ive had
Jan 6, 2018
Way too dry! It was basically molasses coated flour after everything was mixed. I had to add water to get it to even resemble anything like cookie dough. Very disappointing and a waste of good king Arthur flour.
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.
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!!.
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.
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.
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
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!