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Basic Gingerbread Cut-Out Cookies

Sink your teeth into these rich and aromatic gingerbread cookies, spiced with cinnamon and allspice.

Makes about 4 dozen large cookies

You might also like Anna Olson’s Best Gingerbread Recipes

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Ingredients

½
cup unsalted butter at room temperature
¾
cup packed dark brown sugar
½
cup fancy molasses
2
large eggs at room temperature
3.25
cup all-purpose flour
1
tbsp ground ginger
½
tsp ground cinnamon
½
tsp ground allspice
½
tsp baking powder
½
tsp baking soda
½
tsp salt
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Directions

Step 1

Beat the butter, brown sugar and molasses together until light and fluffy. Add the eggs, beating well after each addition.

Step 2

In a separate bowl, sift the flour, ginger, cinnamon, allspice, baking powder, baking soda and salt. Add this to the butter mixture and stir until blended. Shape the dough into 2 disks, wrap and chill for about an hour up to 2 days (the dough will still be soft, even once chilled).

Step 3

Preheat the oven to 350 F and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first disk of dough until just over 1/8-inch thick. Use a cookie cutter of your choosing to cut out cookie shapes and lift then carefully to the prepared trays, leaving about ½-inch between them. Continue with the second piece of dough – any scraps can be stored chilled and then re-rolled until it has all been used.

Step 4

Bake the cookies for 15-18 minutes until you see them brown a little just around the edges. Let the cookies cool for a few minutes on the tray before removing to cool completely.

Step 5

The cookies will keep for up to 10 days in an airtight container.

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