Get ready to fill your kitchen with the warm, spicy aroma of freshly baked Gingerbread Cut Out Cookies! Perfect for the holiday season or any time you crave a sweet treat, these cookies are not only delicious but also a fun activity for the whole family. With their charming shapes and delightful flavors, they’re bound to become a favorite tradition in your home. Whether you're planning a festive gathering or just want to indulge your sweet tooth, these cookies are sure to impress. Dive into our recipe and discover how easy it is to create these festive delights that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the molasses and egg to the butter-sugar mixture, and continue mixing until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Once the dough is fully combined, divide it in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. This will help the dough firm up and make it easier to roll out.
- After chilling, remove one half of the dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes.
- Transfer the cut-out cookies onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Repeat the rolling and cutting process with the second half of the dough. If the dough becomes too soft to work with, return it to the refrigerator for a few minutes to chill.
- Bake the cookies in the preheated oven for about 8-10 minutes, or until the edges are firm and the centers are slightly soft. Keep a close eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, you can decorate them with icing or enjoy them plain. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for at least an hour makes it easier to roll out and helps the cookies maintain their shape while baking.
- Use a Light Touch: When rolling out the dough, use a light hand to prevent it from becoming tough. If it sticks, sprinkle a little extra flour on your work surface and rolling pin.
- Keep an Eye on Baking Time: Every oven is different, so start checking your cookies at the 8-minute mark. You want the edges to be firm while the centers remain slightly soft for that perfect chewy texture.
- Experiment with Shapes: Get creative with your cookie cutters! From classic gingerbread men to festive stars and snowflakes, the possibilities are endless.
- Decorate with Flair: Once cooled, let your creativity shine by decorating your cookies with icing, sprinkles, or even edible glitter for a festive touch!
- Storage Secrets: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week—if they last that long!
Nutrition Facts
Calories: 178kcal
Carbohydrates: 25g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 17mg
