Gingerbread Cut-Out Cookies

Classic warm spices and molasses combine to create tasty and easy-to-roll gingerbread cookies. 

Gingerbread Cut-Out  Cookies

3 ¼ cups all-purpose flour + more for rolling out the dough

1 ½ tablespoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon table salt

¾ cup (1 ½ sticks) butter, softened

¾ cup packed light brown sugar

½ cup molasses

1 large egg

 

For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
2. Add egg and beat until combined.
3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
   
   
   
4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
   
   
   
5. Preheat over to 350° F.
6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
   
   
   
8. 
   

   

   
   
9. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
10. If decorating, let cookies cool completely and then decorated.
    
    
     Recipe without photos .  . . Gingerbread Cut-Out  Cookies

    3 ¼ cups all-purpose flour + more for rolling out the dough

    1 ½ tablespoons ground ginger

    1 ½ teaspoons ground cinnamon

    ½ teaspoon ground nutmeg

    1 teaspoon baking soda

    ½ teaspoon table salt

    ¾ cup (1 ½ sticks) butter, softened

    ¾ cup packed light brown sugar

    ½ cup molasses

    1 large egg

     

    For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

    1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
    2. Add egg and beat until combined.
    3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
    4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
    5. Preheat over to 350° F.
    6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
    7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
    8. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
    9. If decorating, let cookies cool completely and then decorated.