Classic Cut Out Gingerbread Cookies (Printable)

Soft spiced cookies perfect for festive shapes and icing decoration.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1 tbsp ground ginger
05 - 1 tbsp ground cinnamon
06 - 1/2 tsp ground cloves
07 - 1/2 tsp ground nutmeg
08 - 1/4 tsp salt

→ Wet Ingredients

09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 2 tsp pure vanilla extract

→ For Decorating

14 - 2 cups powdered sugar
15 - 2-3 tbsp milk or water
16 - Assorted sprinkles, colored sugars, or edible pearls

# How-To Steps:

01 - Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
02 - Beat softened butter and brown sugar on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract. Mix until thoroughly combined.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed until thick dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one portion of chilled dough to 1/4 inch thickness.
08 - Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
09 - Bake 8-10 minutes until edges just begin to turn golden. Cool 2 minutes on pan, then transfer to wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Adjust liquid for desired consistency.
11 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set before serving or storing.

# Expert Tips:

01 -
  • The dough holds its shape beautifully during baking so your gingerbread men and stars actually look like what you intended
  • These cookies stay soft enough to be enjoyable but firm enough to handle enthusiastic decorating from tiny hands
  • The spice balance hits that perfect spot between warming and assertive without being overwhelming
02 -
  • Chilling the dough is not optional here, warm dough spreads too much and your shapes will blur into unrecognizable blobs
  • Rolling thickness matters, too thin and they become crackers, too thick and centers stay doughy while edges burn
  • Watch the first batch closely, ovens vary and these go from slightly golden to overdone in under a minute
03 -
  • Cut out shapes on the baking sheet itself instead of moving them, the dough stays cold and shapes stay intact
  • Rotate baking sheets halfway through for even browning, especially if your oven has hot spots

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