Best Spicy Cut-Out Gingerbread Cookies Recipe
The perfect gingerbread cookie, soft texture, holds shape while baking, and a delightful spicy ginger flavor. A holiday MUST make!
Servings: 45
Calories: 100kcal
Ingredients
Gingerbread Cookie Dough
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fresh ground nutmeg (makes a difference)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature (1 1/2 sticks)
- 1/2 cup packed dark-brown sugar
- 1 large egg room temperature
- 1/2 cup unsulfured molasses
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 3 tablespoons milk or water
- pinch of salt
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.3 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon fresh ground nutmeg, 1/2 teaspoon salt
- In an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar together for 2 minutes on medium-high speed until light and fluffy.3/4 cup unsalted butter, softened to room temperature, 1/2 cup packed dark-brown sugar
- Add the egg and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.1 large egg, 1/2 cup unsulfured molasses
- Divide the dough into two equal portions, and form them each into a ball. Use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
- Once the dough is thoroughly chilled, heat the oven to 350°F.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
- Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies are room temperature, decorate them as desired with the icing.
- Icing:
- In a medium bowl, mix the confectioners' sugar, vanilla, corn syrup, milk and salt until smooth.1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1 teaspoon light corn syrup, 3 tablespoons milk, pinch of salt
- It should be quite thick. If it is too thick, add 1/2 tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.
Notes
Make Ahead - You can make the cookie dough, wrap it tightly, and store it in the refrigerator for up to 3 days. Then roll, cut, and bake as directed.
Storing - These soft gingerbread cookies will keep for up to 1 week and stored in an air-tight container or bag at room temperature.
Freezing - You can freeze the baked but undecorated cookies in a freezer-safe bag or container for up to 2 months. Alternatively, you can freeze the dough wrapped tightly, and place it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 103IU | Calcium: 16mg | Iron: 1mg