For the perfect man, woman or person…grab your parchment paper and preheat to 350 degrees! We are making the best Gingerbread Cookies for cut out shapes.
Every holiday season we have a cookie day to bake holiday cookies and share them in the neighborhood. It’s so cute to watch the girls make their deliveries. One of my favorite to make is gingerbread cookies!
I prefer gingerbread to sugar cookie cut outs as they have a bit more flavor but mainly because they keep their shape when cooked much better than sugar cookies. Here I’ll be sharing a few trips to cutting and keeping your cookie shapes below.
There is just something about the scent of gingerbread cookies during the holidays. Cookies baking, candles burning and the warmth of ginger. Baking holiday cookies is a great seasonal activity to do together with friends or family.
Covered in flour and Christmas Carol’s blasting on our echo dot, baking Christmas Cookies gets us right in the holiday spirit! Here I decorated with white icing and sugar gems but you can use traditional holiday colors, blues, reds, greens and other sprinkles to make each cookies unique and special.
We even had our Goldendoodle Theo get into the holiday spirit and help us gather our baking supplies.
Try these other Unique Cookie Recipes:
The key here is to ensure your dough is cold. For gingerbread cookies refrigerate 15 minutes before you roll out. If you find this isn’t working for gingerbread or sugar cookies, freeze after cutting for up to 20 minutes.
Yes you can substitute the egg with 1/4 cup applesauce.
Molasses is best due to it’s thickness but if you don’t have any on hand you can use the same amount of maple syrup.
If your cookies are too sticky when cutting add flour to your cutters, rolling pin and a little to the dough.
I’d recommend a thick icing like buttercream and a pipping bag to get the desired look.
Recipe for Gingerbread Cookies
2 cups all-purpose flour (keep flour handy for rolling)
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp baking soda
1/2 cup or one stick of butter, softened
1/3 cup packed brown sugar
1/3 cup molasses
confectioners sugar for sprinkling
- Mix together butter and brown sugar until smooth. Add in and beat molasses and egg. Set aside for a minute.
- Grab another bowl and whisk together your dry ingredients: flour, spices, salt and baking soda.
- With a mixer slowly pour the dry ingredients into your sugar and butter mixture. Use your hands if needed, should start to form your cookie dough! Get in there, make it ready to roll.
- Refrigerate dough for 15 minutes
- Roll out a portion of the dough to 1/4 inch thick
- Bake on center rack at 350 for 7-8 minutes. Check at 7. Depending on your oven you may need one minute more but you do not want to over bake.
- Allow to cool completely. Do not try to move or transfer cookies until they have completely cooled.
- Sprinkle with confectioners sugar or decorate with icing.
Tips: Roll out your dough ON parchment paper. Cut out your gingerbread people or other shapes as close as you can peeling away the excess dough. Since it’s already on the paper all you need to do is transfer your paper to a baking sheet. No need to pick up the shapes and ruin that good looking gingerbread man. Keep him handsome! Continue until all dough is cut into shapes.
To make a cute powered sugar shaker I used a mason jar and removed the inside lid. I replaced it with a cupcake paper, put the lid back on and punched holes in it with a fork. Ta da…shake shake shake. It’s like it’s snowing!
Wishing you all a wonderful holiday season!