This is a fool-proof recipe for easy Classic Gingerbread Cutout Cookies! Lightly spiced with crispy outer edges and chewy centres, these are sure to be a hit over the holidays!
It just wouldn't be Christmas without a few of these little gingerbread cookies making an appearance! These were gobbled up pretty quickly in our house and I am ready to make another batch this weekend.
You can decorate them with coloured icing if you like - I would recommend the gel food colouring for achieving those nice deep colours of red or green if you're going to colour the icing. I've opted for white for these ones in the photographs.
Included with this cookie recipe is the recipe for the Gingerbread Spices as well. With only 1 tbsp. required, you will have enough on hand to make 5 batches.
How to make this recipe:
1. In a large mixing bowl, or stand mixer fitted with paddle attachment, cream butter with brown sugar and beat until light and fluffy.
2. Add in molasses and egg and beat until well combined.
3. In a large mixing bowl, combine gingerbread spices, all-purpose flour and baking soda. Stir well to combine.
4. Gradually add flour mixture to creamed butter mixture.
5. Gather with hands and press into a ball.
6. Wrap in plastic wrap and refrigerate dough for 30 minutes.
7. Using a very lightly flour rolling pin, on a lightly floured work surface, roll out dough to ⅛" to ¼" thickness.
8. Cut out with desired shapes and bake in 350F oven for 8 to 10 minutes being careful not to overbrown the edges.
9. Ice cookies with Royal Icing.
Cookies may be store in covered container for up to five days.
10. In bowl from stand mixer, combine meringue powder, icing sugar and water. Beat for 1 and ½ to 2 minutes.
11. If using food colouring/gel, divide icing and add colouring. (I prefer the gel colouring for red and green colours, however you can use the regular kind).
In a small mixing bowl, combine ground ginger, cinnamon, nutmeg and ground cloves. Stir well to combine. Mixture can be kept in storage container for up to six months.
Don't forget to Pin this to your Pinterest Board!