• angelina

Gingerbread Cookie Cut-Outs

Ok, I'm gonna keep this one real short and sweet. I'm giving you the best gingerbread cookie recipe ever and here's why:

1. Chewy for life. Not crunchy.

2. Holds shape perfectly throughout baking. Use any shape cookie cutter you want and go nuts!

3. Super easy to handle dough. No refrigeration required prior to rolling out unless you want to or are making it ahead of time.

4. Barely needs any flour to roll out. It's not very sticky and is almost like a play dough consistency which is perfect.

5. They are spicy and sweet but not overwhelming in flavor.

6. Perfect cookies for family time, easy for kids to handle and decorate which means minimal mess and you adults get to keep your sanity! (yea, I KNOW. I get points for this one.)

7. They smell ahhmazing and so will your house while baking.

8. They are good just as is or you can dip them in chocolate, drizzle with chocolate or decorate with royal icing!

Alright, now that I've made my claim to fame here and you obviously need no further

convincing I will go ahead and dive right in.

Note: Two key components in my recipe are the cornstarch and milk which keep them staying chewy so don't leave them out. Also, feel free to adjust the spice level. Add more ginger and cinnamon if you like it spicier and less if you don't. It's all on you Betty-Lou.

Gingerbread Cookie Cut-Outs

PREP TIME: 15 minutes

BAKE TIME: 8-10 minutes

MAKES: 24 medium sized cookies


1/2 cup unsalted butter (softened)

1/2 cup brown sugar

2/3 cups molasses

2 eggs

1 tablespoon milk

1/2 teaspoon vanilla

2 2/3 cups all purpose flour

1/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoon cinnamon

1 1/2 teaspoon ginger

1 batch royal icing to decorate if desired

1. Preheat oven to 350 degrees.

2. Stir together flour, cornstarch, salt, baking soda, allspice, cloves, cinnamon, and ginger in a medium size bowl until combined and then set aside.

3. In your mixer cream together the butter and brown sugar. Scrape sides of bowl and add your molasses. Mix on medium until combined. Next, add you eggs, milk, and vanilla. Mix until combined, scarping the sides of the bowl as you go.

4. Dump your flour mixture into your mixing bowl with you wet ingredients and mix on low increasing to medium until thoroughly combined and a nice dough is formed.

5. Dough should be mildly sticky but VERY easy to handle, almost play dough consistency. You can immediately roll out and bake or put in fridge until you're ready.

6. Use minimal flour upon rolling out your dough. It shouldn't need it and if you add too much extra flour then it will make them puffier as they bake. You can roll out and bake on parchment paper or silicon baking mat lining a baking sheet. Roll them out thicker, keep them at 1/4 inch thick.

7. Bake your cookies for 8-10 minutes but check to make sure they do not get over baked. They will be a light golden color and the bottom really shouldn't brown at all. They will puff up slightly, this is normal but not enough to ruin the shape or have any issues decorating.

8. Allow them to cool completely and decorate with royal icing, chocolate or eat the plain!

STORING THEM: Keep them in air tight container up to a week at room temp or freeze them up to 3 weeks.

Merry Christmas Ya'll!!!

XO, Angie

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