Classic Cut Out Gingerbread (Printable)

Soft spiced gingerbread perfect for festive shapes and decorating with colorful icing and sprinkles.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 1 tablespoon ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon 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 teaspoons pure vanilla extract

→ For Decorating

14 - 2 cups powdered sugar
15 - 2-3 tablespoons 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 together on medium speed until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract. Mix until thoroughly combined.
04 - Gradually incorporate dry ingredients into 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 wrap, and refrigerate for at least 1 hour or up to 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 approximately 1/4 inch thickness.
08 - Cut into shapes using cookie cutters and place 1 inch apart on prepared baking sheets.
09 - Bake 8-10 minutes until edges begin to turn golden. Let cool 2 minutes on pan, then transfer to wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tablespoons milk or water until smooth but not runny. Adjust liquid for thinner consistency if desired.
11 - Decorate cooled cookies with icing and sprinkles. Allow icing to set completely before serving or storing.

# Helpful Tips:

01 -
  • The dough rolls out like butter and cooperates with even the most intricate cookie cutters without sticking or tearing
  • These hold their shape beautifully in the oven so your gingerbread men actually look like gingerbread men
  • The spice blend hits that perfect balance between warming ginger and sweet molasses without being overwhelming
02 -
  • The dough needs that full hour in the fridge or it will stick to everything and lose those crisp edges in the oven
  • Watch the oven like a hawk at the 8 minute mark because these go from perfect to overbaked incredibly fast
  • Let the icing dry completely before stacking or your beautiful decorations will smudge into a fuzzy mess
03 -
  • Rotate your baking sheets halfway through for evenly browned cookies
  • If dough gets too soft while rolling pop it back in the fridge for 15 minutes
  • Use a thin spatula to lift cut cookies off the counter to prevent stretching

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