Classic Gingerbread Cutout Cookies Recipe (Perfect for Decorating!)
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Looking for the perfect gingerbread cutout cookies that actually hold their shape? These classic gingerbread cookies are packed with warm spices like ginger, cinnamon, and cloves that fill your kitchen with the most amazing holiday smell.
Whether you’re making gingerbread men, stars, or Christmas trees, this recipe creates sturdy cookies that are perfect for decorating with royal icing. They’re soft enough to enjoy but firm enough that little hands can decorate them without everything falling apart. This is THE gingerbread cookie recipe you’ll make every holiday season!
Ingredient Notes and Tips
All-Purpose Flour: This is what gives your cookies structure. Don’t substitute with cake flour or your cookies might spread too much.
Brown Sugar: Packed brown sugar adds moisture and a deeper molasses flavor. Light or dark brown sugar both work great.
Unsalted Butter: Make sure it’s softened (not melted!) so it creams properly with the sugar. Leave it out on the counter for about 30-60 minutes before baking.
Molasses: This is what makes gingerbread taste like gingerbread! Use regular unsulfured molasses, not blackstrap (which can be bitter).
Spices: The combination of ginger, cinnamon, cloves, and nutmeg creates that classic warm gingerbread flavor. Fresh spices make a big difference!
Baking Soda: This helps the cookies rise just a little and creates the perfect texture.
Meringue Powder (for Royal Icing): This is dried egg whites in powder form. It makes royal icing that dries hard and shiny, perfect for decorating. It’s safer than using raw egg whites, and you can find it in the baking aisle near cake decorating supplies. If you can’t find it, you can use 2 pasteurized egg whites from a carton instead.
How to Make Gingerbread Cutout Cookies
Making these cookies is easier than you might think! Here’s how:
Cream brown sugar & butter
Beat until fluffy- Add egg and molasses
- Beat until creamy
Start by creaming your softened butter and brown sugar together in a large bowl until it’s light and fluffy. This takes about 3-4 minutes with an electric mixer. Then beat in the molasses and egg until everything is well mixed.
In another bowl, whisk together your flour, baking soda, and all those wonderful spices (ginger, cinnamon, cloves, nutmeg) plus the salt. Slowly add these dry ingredients to your butter mixture, mixing just until a dough forms. Don’t overmix or your cookies might be tough!
Here’s the important part: divide your dough in half, flatten each piece into a disk, wrap them in plastic wrap, and pop them in the fridge for at least 1 hour. This chilling time is super important because it makes the dough much easier to work with and helps your cookies keep their shape.
When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper. Roll out the dough on a lightly floured surface until it’s about 1/4-inch thick. Use your favorite cookie cutters to make fun shapes, then carefully transfer them to your baking sheets, spacing them about 1 inch apart.
Bake for 8-10 minutes until the edges look firm. Let them cool on the baking sheet for 5 minutes (they’re fragile when hot!) before moving them to a wire rack to cool completely.
Pro Tips for Perfect Gingerbread Cookies
Use a thin spatula to lift your cut cookies from the counter to the baking sheet. This keeps them from stretching out of shape.
Roll between parchment paper. Put your dough between two sheets of parchment paper when rolling. This stops sticking and means you don’t need to add extra flour (which can make cookies tough).
Chill the cut shapes on the baking sheet for 5-10 minutes before baking. This extra chill time helps them hold super crisp edges.
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Bake similar sizes together so all your cookies cook evenly. Put all the gingerbread men on one sheet and all the reindeer on another.
Don’t overbake! Your cookies should look barely done when you take them out. They’ll firm up as they cool.
Royal Icing Recipe
- Ingredients
- Combine dry
- Beat until stiff
Want to decorate your cookies? This royal icing dries hard and shiny, perfect for beautifully decorated gingerbread!
Mix the powdered sugar and meringue powder in a large bowl. Add water one tablespoon at a time and beat with an electric mixer on medium speed for 5-7 minutes until the icing is thick and glossy. Add vanilla if you want.
For outlining and flooding your cookies, add more water a few drops at a time to thin it out. For details and writing, keep it thicker by adding more powdered sugar. Put it in piping bags and decorate away! Let the icing dry completely (usually 4-6 hours or overnight) before stacking.
How to Store Gingerbread Cookies
Store your plain cookies in an airtight container at room temperature for up to 1 week. Here’s a neat trick: put a slice of bread in the container with your cookies. The bread will absorb moisture and keep your cookies perfectly soft!
If your cookies are decorated with royal icing, wait until the icing is completely dry before storing. Layer them between sheets of parchment or wax paper so they don’t stick together.
You can also freeze the unbaked dough for up to 3 months! Just thaw it in the fridge overnight before rolling and baking. Baked cookies freeze well too for up to 2 months in a freezer-safe container.
How to Serve Gingerbread Cookies
These gingerbread cutout cookies are perfect for:
- Cookie decorating parties with kids (set out bowls of icing and sprinkles!)
- Hanging on the Christmas tree (just poke a hole with a straw before baking)
- Gift boxes for neighbors, teachers, or friends
- Dessert platters alongside other holiday cookies
- Dunking in hot cocoa or coffee for a cozy winter treat
- Christmas Eve, leave them out for Santa with a glass of cold milk
Related Recipes You’ll Love
If you enjoyed these gingerbread cutout cookies, you’ll want to try these other holiday favorites:
- Butter Cookies Recipe – Classic cutout cookies that hold their shape beautifully.
- Cinnamon Cookies Recipe – Soft and sweet with that warm spice flavor.
- Chocolate Chunk Molasses Cookies – Rich and chewy with similar gingerbread spices.
- Crumbl Cookie Recipe – Thick, soft cookies perfect for the holidays.
- Chocolate Bark – Easy no-bake treat that pairs perfectly with cookies.
- Frosted Eggnog Cookies – Festive cookies with creamy eggnog frosting.
Note: Did you see that the gingerbread girl turned upside down is our reindeer? Bonus points if you did!
Ready to Bake?
These gingerbread cutout cookies are the perfect way to kick off your holiday baking! The smell alone will make your house feel like Christmas. Whether you’re baking with kids, making gifts, or just treating yourself, this recipe won’t let you down.
Did you make these gingerbread cutout cookies? Please leave a comment below and rate this recipe 5 stars! I’d love to hear how they turned out and see photos of your beautifully decorated cookies. Your feedback helps other bakers too!
Gingerbread Cutout Cookies Recipe
Equipment
- Gingerbread Cookie Cutters (Boy and Girl)
Ingredients
Cookies
- 3 cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter softened
- ½ cup molasses
- 1 large egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
Royal Frosting
- 3 cups powdered sugar
- 2 tbsp Meringue Powder
- 1 tsp vanilla extract
- 5 tbsp water
Instructions
Cookies
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in molasses and egg until well combined.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350 °F (175°C). Line baking sheets with parchment paper.
- Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place on baking sheets about 1 inch apart.
- Bake for 8–10 minutes, or until edges are firm. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Royal Frosting
- In a large bowl, combine powdered sugar and meringue powder.
- Add water a tablespoon at a time and beat with an electric mixer on medium speed until icing is thick and glossy, 5–7 minutes.
- Stir in vanilla
- Adjust the consistency as needed: add more water (a few drops at a time) for outlining/flooding, or more powdered sugar for stiffer icing used for details.
- Transfer to piping bags and decorate cooled cookies. Allow icing to dry completely before stacking or storing.
Notes
Use a thin spatula to lift cookies from the counter to the baking sheet so they keep their shape. Roll dough between two sheets of parchment paper to prevent sticking and reduce the amount of extra flour needed. Chill the cut shapes on the baking sheet for 5–10 minutes before baking to help them hold crisp edges. Bake similar-sized cookies together so they cook evenly. Store cookies in an airtight container with a slice of bread inside—the bread will absorb moisture and keep the cookies soft.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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