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Classic Gingerbread Cut-Out Cookies

Close-up of perfectly baked gingerbread cookies in snowflake and geometric shapes cooling on a wire rack.
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Bake festive gingerbread cookies that hold their shape for decorating, perfect for holiday traditions.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsulfured molasses

Instructions

  1. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the molasses until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
  6. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or until firm.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
  9. Cut out shapes using cookie cutters.
  10. Carefully transfer cookies to the prepared baking sheets, spacing them about 1 inch apart.
  11. Bake for 8-12 minutes, or until the edges are lightly golden.
  12. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, chill the dough thoroughly.
  • If your dough becomes too soft while cutting out cookies, return it to the refrigerator for a short time.
  • Decorate cooled cookies with royal icing and sprinkles.

Nutrition

Find it online: https://blissbatter.com/gingerbread-cookies-recipe/