These cut out gingerbread cookies hold their shape beautifully. Made with molasses, dark brown sugar, and warm spices, the dough rolls smooth and stays put in the oven, so your gingerbread men and holiday cookie cutters come out clean every time.
The edges turn a little crisp while the center stays soft, and the cookies keep their stamped detail as they bake. If you want a gingerbread cookie recipe built for cookie cutters and holiday shapes, this is the one.
For a soft, vanilla cut out with royal icing, try these Christmas Sugar Cookies.
What Makes These Different
This cut out gingerbread cookie dough rolls smooth and holds its shape. A little cocoa powder deepens the color without adding a chocolate taste, and the molasses keeps the cookies tender through the crisp edge.
A short chill before baking helps the cookie cutter edges stay sharp instead of blurring. If clean gingerbread men and holiday cut out shapes are what you're after, this recipe makes it easy.
Why You'll Love This Recipe
- Holds its shape. The dough rolls smooth and keeps crisp cookie cutter edges instead of spreading.
- Built for cut outs and stamps. Roll, cut, and stamp gingerbread men and holiday shapes with clean results.
- Tender with a crisp edge. The center stays soft while the edges turn lightly crisp.
- Warm, classic flavor. Molasses, dark brown sugar, and a blend of ginger, cinnamon, and cloves.
Ingredients
Gingerbread Cookies
- salted butter, room temperature
- dark brown sugar
- egg yolk
- unsulfured molasses
- unsweetened cocoa powder
- all-purpose flour
- ground ginger
- ground cinnamon
- ground cloves
- black pepper
- salt
Vanilla Icing
- powdered sugar
- vanilla extract
- milk
How to Make Gingerbread Cut Out Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, molasses, cocoa powder, and egg yolk on medium speed until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, black pepper, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Chill for 20 minutes.
- Lightly flour your work surface and roll out one disc at a time to ¼-inch thickness. Lightly dust the top of the dough with granulated sugar to prevent cookie cutters or stamps from sticking.
- Cut out shapes using cookie cutters or stamps and transfer to parchment-lined baking sheets. Chill the cut-out cookies for 10 minutes before baking.
- Bake one cookie sheet at a time. Bake for 8 minutes for softer cookies or 9-10 minutes for firmer cookies with a crisp edge. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Vanilla Icing
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk, adding the milk a little at a time until the icing is thick but brushable.
- Use a pastry brush to lightly coat the tops of the cooled cookies. Allow the icing to dry completely before stacking or storing.
Quick Tips
- Chill the cookie dough if it becomes warm after handling to help the cookies hold their shape.
- Roll the dough to a full ¼-inch thick so the stamped and cut out designs stay clear.
- Dust the dough with granulated sugar instead of flour to prevent sticking while you cut and stamp.
- Adjust baking time depending on whether you prefer softer cookies or a firmer, crisper edge.
Storage
Once the cookies are fully cool, store them in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Let them come to room temperature before opening the container to prevent condensation.
More Christmas Cookies
If you're building a Christmas cookie tray, these recipes pair well with cut out gingerbread cookies and cover a mix of classic holiday favorites:
- Sugar Cookie Cut Outs with Egg Wash and Sanding Sugar that hold their shape and don't require icing.
- Chewy and Soft Gingersnap Cookies are made with molasses and warm spices just like these.
- Shortbread Thumbprint Cookies are a buttery classic perfect for filling with jam.
- M&M Christmas Cookies are a simple, colorful addition to any holiday cookie plate.
📖 Recipe
Cut Out Gingerbread Cookies
Equipment
Ingredients
Gingerbread Cookies
- 6 tablespoons salted butter - room temperature
- ⅓ cup dark brown sugar
- 1 egg yolk
- ⅓ cup unsulfured molasses
- 1 tablespoon unsweetened cocoa powder
- 1¾ cups all-purpose flour
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Pinch to ⅛ teaspoon black pepper
- ½ teaspoon salt
Vanilla Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Gingerbread Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, molasses, cocoa powder, and egg yolk on medium speed until well combined. Scrape down the sides of the bowl so everything mixes evenly.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, black pepper, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients just until a soft cookie dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Chill for 20 minutes.
- Lightly flour your work surface and roll out one disc at a time to ¼-inch thickness using a rolling pin. Lightly dust the top of the dough with granulated sugar to prevent cookie cutters or stamps from sticking.
- Cut out shapes using cookie cutters or stamps and transfer to parchment-lined baking sheets. Chill the cut-out cookies for 10 minutes before baking.
- Bake one cookie sheet at a time. Bake for 8 minutes for softer cookies or 9-10 minutes for firmer cookies with a crisp edge. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Vanilla Icing
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk, adding the milk a little at a time until the icing is thick but brushable.
- Use a pastry brush to lightly coat the tops of the cooled cookies. Allow the icing to dry completely before stacking or storing.
Notes
- If the dough feels too dry, add milk 1 teaspoon at a time until it comes together and rolls easily.
- These cut out gingerbread cookies are made with dark brown sugar, molasses, and warm spices for a classic holiday flavor.
- The dough holds stamped designs and rolls out easily. Dust with sugar, not flour, to prevent sticking.
- Bake softer or firmer depending on your preference.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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