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Gingerbread Cookie Cutouts: Easy Festive Holiday Baking Guide

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These gingerbread cookie cutouts are soft, chewy, and full of warm holiday spices. Perfect for festive gatherings, decorating with kids, or gifting, this easy recipe delivers nostalgic comfort and crowd-pleasing flavor.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper (optional)
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup unsulfured molasses
  • 1 teaspoon pure vanilla extract
  • Royal icing or simple glaze (powdered sugar + milk + vanilla)
  • Assorted sprinkles, colored sugar, or candy pearls
  • Mini chocolate chips or cinnamon candies (for buttons or eyes)

Instructions

  1. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper (if using) until well mixed.
  2. In another large bowl, beat softened butter and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until smooth and glossy.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Switch to a wooden spoon if dough becomes thick.
  5. Divide dough in half, flatten each into a disk, and wrap in plastic wrap. Chill in the fridge for at least 1 hour (or up to 2 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disk of dough to about 1/4 inch thick. Cut out shapes and transfer to prepared sheets, spacing about 2 inches apart.
  8. Bake cookies for 8-10 minutes, until edges are firm but centers are slightly soft.
  9. Let cookies sit on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
  10. Once cool, decorate with icing, sprinkles, and candies as desired. Let icing set before stacking or storing.

Notes

Chill dough for best results and easy rolling. Adjust spices to taste. For gluten-free, use a 1-to-1 GF flour blend. Decorate with royal icing or glaze and assorted toppings. Store cookies in an airtight container for up to a week, or freeze undecorated cookies for up to 2 months.

Nutrition

Keywords: gingerbread cookies, holiday baking, Christmas cookies, cookie cutouts, festive dessert, easy gingerbread, decorated cookies, kid-friendly, molasses cookies

Find it online: https://blipflavor.com/gingerbread-cookie-cutouts-easy-festive-holiday-baking-guide/