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These adorable soft gingerbread cutout cookies are the perfect holiday cookie tray addition. Spiced with molasses and lots of warm winter spices – you’ll be sure to LOVE these cookies!
If you’re looking for the PERFECT holiday cookie I have you taken care of today!
These soft gingerbread cutout cookies aren’t just adorable but they taste amazing! Packed full of molasses and tons of winter spices.
Trust me. These cookies are going to be the showstopper on your holiday cookie tray.
I think gingerbread sometimes gets a bad rap because the cookies often times turn out hard and more crispy than soft.
Personally I will never turn down a crispy cookies BUT I realize that is not the same for everyone.
That’s why I made these soft cutouts so you still get the cuteness of a gingerbread cutout cookie with the softness of the cookie you typically love. [
What is a gingerbread cookie?
A gingerbread cookie is a type of dessert that is flavored with molasses, ginger, and other warm winter spices.
This recipe also includes cinnamon, allspice, and cloves!
What type of molasses do I buy?
I like to unsulphured molasses.
Typically in the grocery stores I only ever see unsulphured or blackstrap options. Just make sure to read the label.
What tools do I need to make gingerbread cutout cookies?
You won’t need a ton of special equipment but making gingerbread cookies will be a lot easier with following:
A stand mixer will make this stiff dough even easier to combine. If you’re looking for a workout you can always stir it by hand.
Of course, you’ll also need a nice rolling pin to roll out the dough and a gingerbread person cooking cutter to cut out cookies.
What type of icing should I use on these cookies?
I think the easiest icing to use for these cookies is a simple powdered sugar icing.
I like to add it to a piping bag or a small squeeze bottle for easy control of decorating.
If you want to add a little color just drop some food coloring into the plain icing and stir to combine.
How do I store gingerbread cookies?
The great thing about gingerbread cookies are they super easy to store.
I like to put mine in an airtight container and store for up to a week.
I typically keep mine in a cool room.
Can you freeze gingerbread cookies?
Add your cookies to an airtight container and store for up to 6 months.
Love these soft gingerbread cutout cookies?
Why not try a few of my other tasty gingerbread treats!
- Gingerbread Banana Bread
- Gingerbread Martini
- Homemade Gingerbread Syrup
- Gingerbread Crepes with Ginger Cranberry Compote
- Paleo Gingerbread Blondies
- Chocolate Orange Gingerbread Cake
- Chocolate Gingerbread Cookies
- Gingerbread White Hot Chocolate
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- In a medium mixing bowl, mix together flour, ginger, cinnamon, allspice, cloves, baking soda, and kosher salt.
- In another bowl, using an electric hand whisk, cream butter, and brown sugar till smooth and creamy
- Add egg, molasses, and vanilla and whisk till fully combined. Scrape down the sides of the bowl as needed
- Add dry ingredients to wet ingredients in 2 batches, whisking slowly until combined after each addition.
- Wrap dough in cling film and flatten into a disc shape.
- Chill dough in the fridge for at least 4 hours (or overnight). At this point, the dough can be frozen for up to 3 months. Thaw when ready to make cookies
- Preheat oven to 350 degrees F, line a large baking tray with parchment paper
- Roll out cookie dough onto a floured surface to about ¼ inch thickness.
- Cut into the desired shape using a cookie cutter (I used a 3-inch cutter)
- Carefully transfer the cookies onto the prepared baking tray, 1 inch apart.
- Bake in the preheated oven for about 8-10 minutes, till lightly golden brown.
- When done, cool on a wire rack to room temperature.
- Frost as desired
You'll get 36 cookies using a 3-inch cookie cutter or 24 cookies using a 4-inch cookie cutter.
You can freeze the raw dough for up to 3 months.
You can freeze finished cookies for up to 6 months.
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