Gorgeous and easy to make, these cut-out cookies are full of that particular spiced molasses flavor we love and are perfect for decorating with a simple icing, either with a piping bag or, as I do when I'm short on time, just a drizzle. Whether you bake them thinner and crisper or thicker and softer, the dough can be frozen or kept in the fridge for a few days.
The time to cut out gingerbread people is here, and this is a phenomenal recipe I make every year. Very different from these soft gingerbread sandwich cookies.
After years of using the same recipe, I finally streamlined it, and it's better than ever! It's easy enough to make and decorate with kids or in a hurry (just a drizzle of icing, and you're done).
The final flavor is outstanding, with that characteristic spicy tingling.
This easy recipe contains all the reasons I love gingerbread. And, I might add, it's my favorite holiday flavor. I can't wait for this time of year when I can eat a ridiculous amount of gingerbread pound cake slices or a stack of gingerbread pancakes just because.
- Easy to make: you can make this cookie dough with a hand whisk and a spatula if you want to. So it's very easy.
- Soft or crisp: roll them thicker for softer cookies or thinner for crisper ones.
- Make ahead: as with most doughs, this can be kept in the refrigerator for a few days or frozen for a month. Make sure it's well-wrapped.
- Icing: You can make a simple drizzling like I do or go all in with a piping bag and make elaborated designs.
Step-by-step VIDEO
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Molasses: it's a thick syrup made from crushed sugarcane, sweet and bitter at the same time. I recommend light molasses, but dark can also be used. Don't use blackstrap.
- Baking powder and baking soda: make sure they aren't expired.
- Spices: I mix cinnamon, ginger, allspice, and cloves and make gingerbread-flavored spice mix. The first two are must-haves for the traditional gingerbread flavor. After that, adjust to your personal touch; that's my recommendation. You might want nutmeg or mace, or maybe not use allspice. There's no right or wrong spice combination.
Electric mixer or whisk? You don't need an electric mixer for these cookies; you can use a wire whisk and a spatula. That's how easy the cookie dough is.
Resting and chilling time: the dough must relax and firm up to be rolled more easily. Don't avoid it.
How do you know when they're done? This is a very valid question since the dough is dark. The top will be dry, and they will still be soft to the touch in the center. If you're going for crisper cookies, they will also be darker on the edges.
Powdered sugar icing
You can pipe decorations with a piping bag and royal icing, but I like to simplify things and drizzle this simple glaze over the cookies, similar to what I do with the strawberry jam cookies.
- Cooled cookies: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
- Make it ahead: refrigerate it in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Molasses: if you find it too strong, sweeten it with a tablespoon or two of honey. Subtract it from the molasses amount given in the recipe. The balance is magic, strong yet sweet, all those spices exploding with every bite.
- Cookie shapes: this solid dough can be cut out with almost any shape. The larger ones with less intricate angles usually give the best results, but I've made them with numerous different ones and they all turned out very well.
- Soft or crisp? If you roll them thicker and skimp a bit on the cooking time, you get softer, chewier cookies. If you roll them thin and bake them crisp, you can use them as ornaments for the tree or holiday table. Don't forget to make the hole needed to hang them right after you take them out of the oven.
- Make ahead: I recommend freezing the cut-out cookie shapes unbaked because freshly baked cookies are always the best; you pop them frozen into the oven. But if you will not have enough time to bake and ice close to the day you have to serve them, freeze the baked cookies while still barely warm because, as is my experience, they will retain moisture better.
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Easy Gingerbread Cookies
Ingredients
For the spiced cookies
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- 1 egg
- ½ cup light molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the sugar icing:
- ⅔ cups powdered sugar
- 2 teaspoons milk
Instructions
For the spiced cookies:
- Beat ½ cup unsalted butter and ½ cup sugar in a large bowl until creamy.
- Add 1 egg and mix until well integrated. Scrape the sides of the bowl as needed.
- Add ½ cup light molassesthe spices (1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ⅛ teaspoon ground allspice and ⅛ teaspoon ground cloves) and mix well.
- Sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt and add to the butter (it's important to sift the baking soda as it might clump during storage). Mix everything well with a spatula. After the flour is fully integrated (no dry spots), you don't want to beat anymore, as it will make the cookies tougher.
- Wrap in plastic, pressing to make a disc, or press a piece of plastic directly to the bowl, and refrigerate for a few hours, until firm enough to roll. At this point, you can leave it in the refrigerator for up to 2 days, or in the freezer for a month, always well wrapped.
- Preheat oven to 350ºF (180ºC). Line cookie trays with parchment paper.
- Roll half of the dough at a time and keep the rest refrigerated. Lightly flour the surface and the rolling pin, and roll the cookie dough, making sure it does not stick. To ensure this, make quarter turns frequently and flip over several times while rolling.
- Cut cookies with the cookie cutter of choice, and place on the prepared sheets.
- Bake for 10 to 12 minutes, until dry and slightly soft to the touch.
- Cool completely on a wire rack before decorating.
For the icing:
- Mix ⅔ cups powdered sugar with 1 teaspoon of the milk in a small bowl until creamy.
- Test it. If it's too thick to drizzle, add ½ teaspoon more of milk, and eventually half more again until it's of the desired consistency. Drizzle with a fork over the cookies and let them dry before eating.
Monca says
I am planning to make these but have a question as I'm reading the instructions. You say you water your molasses down with corn syrup, but you don't give any measurements. How do you do it?
Paula Montenegro says
Hi Monca! If the molasses is too strong, I use half honey or corn syrup instead (same total amount specified in the recipe). I changed the way I worded it in the Notes so it's more clear now. Happy baking!
angiesrecipes says
Gingerbread cookies are definitely a must for the holiday season. These look fantastic.
Happy New Year, Paula.