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gingerbread cutout cookies on white plate

Soft Gingerbread Cutout Cookies

  • Author: Sloane
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 25 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


Soft gingerbread cutout cookies made with warm spices, rich molasses, and lots of love❤️ They're a must-bake every year for Christmas! 



For the Cookies:

  • 210g (1 3/4 cup) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon 
  • 1 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 70g (5 tbsp) unsalted butter (room temp)
  • 80g (1/3 cup + 1 tbsp) dark brown sugar
  • 100g (1/4 cup + 1 tbsp) unsulphured molasses
  • 1 egg yolk
  • 1 tsp vanilla paste or extract
  • 2 tbsp milk

For the Royal Icing:

  • 80g (3/4 cup) powdered sugar
  • 1 1/2 tsp meringue powder
  • 1 1/2 tbsp water


For the Cookies:

  1. In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
  3. Add the dark brown sugar and molasses and beat on medium-high speed until just combined. 
  4. Beat in the egg yolk, vanilla, and milk.
  5. Add the dry ingredients to the wet ingredients, and mix until just combined. Do not over-mix!
  6. Shape dough into a disk and wrap tightly with plastic wrap. Chill for at least three hours or overnight. 
  7. Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  8. Roll out the chilled dough on a lightly floured surface to about 1/4" in thickness. 
  9. Cut out dough with well-floured cookie cutters, then freeze for at least 15 minutes.
  10. Brush away any excess flour off of the cookies, then place on the prepared baking sheet and bake for about 10 minutes or until the edges are golden.
  11. Allow cookies to cool completely on the baking sheet.

For the Royal Icing:

  1. In a small bowl, combine the powdered sugar, meringue powder, and water. 
  2. Using an electric mixer, beat on high speed for about 1-2 minute until thick.
  3. Transfer the icing to a small piping bag with a very small round piping tip.
  4. Decorate cookies as desired. 


  • This cookie dough has to chill for at least three hours or overnight for the flavors to fully develop and to make it easier to roll out. 
  • Roll out the dough on well-floured parchment paper for easy clean up!
  • Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes first. 
  • I highly recommend freezing the cutout cookies before baking just to ensure they don't spread when baked!
  • When decorating with the royal icing, use a toothpick to round out the eyes and buttons for smooth dots.


  • Serving Size: 1 cookie
  • Calories: 91
  • Sugar: 9.5 g
  • Sodium: 51.5 mg
  • Fat: 2.6 g
  • Carbohydrates: 16.3 g
  • Protein: 1.1 g
  • Cholesterol: 13.4 mg

Keywords: gingerbread cookie recipe, soft gingerbread cookies, royal icing with meringue powder