Gingerbread Cutout Cookies

Bev, Bev Cooks

'Tis the season for gingerbread cutouts! This classic cookie adds sugar and spice to any holiday party table.
45 min Prep Time
10 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 10 min
  • Servings: About 20 cookies

Servings: About 20 cookies


  • For the cookies:

  • 2 3/4 cup all-purpose flour
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1 stick room temperature butter
  • 2/3 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • For decorating:

  • Powdered sugar
  • White sugar beads
  • White sanding sugar
  • 1 cup white chocolate chips, melted until smooth


Step 1

In a large mixing bowl, combine the flour, ginger, cinnamon, cloves, baking soda and salt. Whisk until fully incorporated.

Step 2

In another large mixing bowl, use a handheld or stand mixer to cream the butter and brown sugar until smooth. Add molasses and egg and blend on medium speed until fluffy.

Step 3

Slowly add the flour mix to the wet ingredients and mix on low, until everything is smooth. Shape the mix into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 4

Preheat the oven to 350°F, and start rolling out the dough. Once dough is 1/4-inch thick, use cookie cutters to cut out gingerbread shapes. Place dough on baking sheets with parchment paper and bake for 10-12 minutes until slightly firm.

Step 5

Let cookies cool on the baking sheets for a few minutes to harden, then start decorating. Lightly dust with powdered sugar, brush with melted white chocolate, dot with white candy pearl beads, or dust with sanding sugar.

Step 6

Store in airtight container.