Classic Gingerbread Cutout Cookies
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!
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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 1/8″ to 1/4″ 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.
Royal Icing
10. In bowl from stand mixer, combine meringue powder, icing sugar and water. Beat for 1 and 1/2 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).
Gingerbread Spices
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!
Thinking about doing more holiday baking? I think you will enjoy these recipes!
Whipped Chocolate Chip Shortbread
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Classic Gingerbread Cutout Cookies
- Total Time: 20 minutes
- Yield: 30
Description
Lightly spiced with crunchy edges and chewy centre, this is an easy recipe for delicious Classic Gingerbread Cutouts.
Ingredients
Cookie Dough
1/2 cup butter, softened at room temperature
1 cup brown sugar, loosely packed
1/4 cup molasses
1 large egg
2 and 1/4 cups all-purpose flour
1/4 tsp. baking soda
1 tbsp. Gingerbread Spices (see recipe below)
Icing
3 tbsp. meringue powder
8 to 10 tbsp. warm water
4 cups icing sugar
Gingerbread Spices (makes enough for 5 batches of cookies)
2 tbsp. ground ginger
2 tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
Instructions
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 1/8″ to 1/4″ 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.
Royal Icing
10. In bowl from stand mixer, combine meringue powder, icing sugar and water. Beat for 1 and 1/2 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).
Gingerbread Spices
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 28.9 g
- Sodium: 18.1 mg
- Fat: 3.4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 14.3 mg
I knew we enjoyed gingerbread cookies but we absolutely devoured these. Terrific recipe that we had to repeat quite a few times at Christmas!!