Soft Gingerbread Cutout Cookies
Soft gingerbread cutout cookies made with warm spices, rich molasses, and lots of love❤️ They're a must-bake every year for Christmas!
Ingredients
For the Cookies:
- 210 g (1 ¾ cups) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 70 g (5 tablespoon) unsalted butter, room temp
- 80 g (⅓ cup + 1 tbsp) dark brown sugar
- 100 g (¼ cup + 1 tbsp) unsulphured molasses
- 1 egg yolk
- 1 teaspoon vanilla paste or extract
- 2 tablespoon milk
For the Royal Icing:
- 80 g (¾ cup) powdered sugar
- 1 ½ teaspoon meringue powder
- 1 ½ tablespoon water
Instructions
For the Cookies:
- In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- Add the dark brown sugar and molasses and beat on medium-high speed until just combined.
- Beat in the egg yolk, vanilla, and milk.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Do not over-mix!
- Shape dough into a disk and wrap tightly with plastic wrap. Chill for at least three hours or overnight.
- Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼" in thickness.
- Cut out dough with well-floured cookie cutters, then freeze for at least 15 minutes.
- 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.
- Allow cookies to cool completely on the baking sheet.
For the Royal Icing:
- In a small bowl, combine the powdered sugar, meringue powder, and water.
- Using an electric mixer, beat on high speed for about 1-2 minute until thick.
- Transfer the icing to a small piping bag with a very small round piping tip.
- Decorate cookies as desired.
Notes
- 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.
Nutrition Facts
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
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