Gingerbread Cutout Cookies Recipe
Easy gingerbread cutout cookies recipe with warm spices that hold their shape perfectly. Includes royal icing recipe for decorating!
Servings 36 cookies
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
Tips:
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.
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
Calories: 133kcal | Carbohydrates: 26g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 86IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg
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