Back to Gingerbread Cutout Cookies

Print Options


Card Sizes

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

Reviews for Gingerbread Cutout Cookies

Sort By :

Average Rating
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."

seebs1977 User ID: 2032402 67039
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!"

annaf27 User ID: 5217952 54510
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!"

kengrants User ID: 4608201 133896
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."

Bella2010 User ID: 4591593 138016
Reviewed Dec. 20, 2011

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

spiderty5 User ID: 5443432 90939
Reviewed Dec. 18, 2011

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

mrsoak User ID: 1995667 54509
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."

lj211 User ID: 4045620 133887
Reviewed Jan. 4, 2011


lindyhunt User ID: 4982377 46571
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."

Marylou1947 User ID: 5282496 90938
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"

dadsdaughter User ID: 5498500 61869
Reviewed Dec. 7, 2010

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

3152004703 User ID: 4957120 138015
Reviewed Dec. 2, 2010

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

amarc001 User ID: 3449690 54210
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."

anonymous User ID: 5520322 121150
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)."

sfprincess User ID: 2695305 87868
Reviewed Dec. 20, 2007

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

stef42678 User ID: 1437786 121146
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."

Loading Image