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Perfect Classic Cut-Out Gingerbread Cookies

classic cut-out gingerbread cookies - featured image
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A quick and easy gingerbread cookie recipe with a perfect balance of spices, tender crumb, and crisp edges, ideal for holiday gatherings and decorating.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • 1 large egg, room temperature
  • ½ cup (120 ml) molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together sifted all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly blended (approx. 5 minutes).
  2. Cream butter and sugar: Using a stand mixer or electric hand mixer, beat softened unsalted butter with packed brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add wet ingredients: Beat in the large room-temperature egg until fully incorporated. Then add molasses and vanilla extract, mixing until smooth and glossy.
  4. Mix dry into wet: Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined; dough will be slightly sticky but firm enough to handle (approx. 3-4 minutes).
  5. Chill the dough: Chill for at least 1 hour or overnight to firm up the dough. For a quick chill, refrigerate for 20-30 minutes.
  6. Roll out and cut: Lightly flour work surface and rolling pin. Roll dough to about ¼ inch (0.6 cm) thickness. Use cookie cutters dipped in flour to cut shapes. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes until edges are set but centers remain soft. Avoid overbaking.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading and maintain crisp shapes. Use room temperature ingredients for best results. If dough is too sticky, chill again for 10-15 minutes before rolling. Watch baking time closely to avoid drying out cookies. Variations include gluten-free flour blends and vegan substitutions using coconut oil and flaxseed egg.

Nutrition

Keywords: gingerbread cookies, holiday cookies, cut-out cookies, gingerbread, easy cookie recipe, Christmas cookies, festive baking

Find it online: https://larameals.com/perfect-classic-cut-out-gingerbread-cookies-easy-holiday-recipe-guide/