Classic Gingerbread Cookies For Decorating (Printable Version)

Soft spiced cookies ideal for cutting into shapes and decorating with icing and sprinkles.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1 tbsp ground ginger
05 - 1 tbsp ground cinnamon
06 - 1/2 tsp ground cloves
07 - 1/2 tsp ground nutmeg
08 - 1/4 tsp salt

→ Wet Ingredients

09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 2 tsp pure vanilla extract

→ For Decorating

14 - 2 cups powdered sugar
15 - 2-3 tbsp milk or water
16 - Assorted sprinkles, colored sugars, or edible pearls

# Directions:

01 - Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
02 - Beat softened butter and brown sugar on medium speed in a large mixing bowl until light and creamy, approximately 2 minutes.
03 - Add egg, molasses, and vanilla extract to butter mixture; mix until well combined.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed until a thick dough forms.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one portion of chilled dough to 1/4 inch thickness.
08 - Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges just start to turn golden. Cool 2 minutes on pan, then transfer to wire rack to cool completely.
10 - Stir powdered sugar with 2-3 tbsp milk or water until smooth but not runny. Add more liquid for thinner consistency if desired.
11 - Decorate fully cooled cookies with icing and sprinkles. Allow icing to set before serving or storing.

# Expert Advice:

01 -
  • The dough holds its shape beautifully, so your festive cutouts actually look like what you intended
  • These cookies strike that perfect balance between soft centers and slightly crisp edges
  • The spice blend creates that cozy, gingerbread house flavor without being overwhelming
02 -
  • Chilling the dough is non-negotiable, otherwise your cookies will spread and lose those crisp cutout edges
  • Rolling dough to an even thickness ensures everything bakes at the same rate
  • Overbaking is the enemy, check at 8 minutes because they continue cooking on the hot pan
03 -
  • If your dough becomes too soft while rolling, pop it back in the fridge for 15 minutes
  • Use a thin metal spatula to transfer cut shapes without distorting them
  • Room temperature ingredients incorporate more easily and prevent overmixing

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