Name: Soft Gingerbread Cutout Cookies
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 25 cookies
Cuisine: American

From the Cook

1/7

Soft Gingerbread Cutout Cookies

atsloanestable.com

Instructions

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Instructions

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.

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.

My Calorie Intake

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Tips & Tricks (5)

Chill Dough Between Steps 🧊
Refrigerate your molasses dough for at least 2 hours before rolling and cutting to prevent spreading during baking and maintain crisp edges with soft centers.
Bloom Your Spices 🌟
Toast your ground ginger, cinnamon, cloves, allspice, and nutmeg in a dry pan for 30 seconds before mixing into the dough to intensify their warm, complex flavors.
Royal Icing Consistency Magic ✨
Mix your meringue powder icing to two consistencies—thicker for piping details and thinner for flooding—by adjusting water gradually until you achieve the perfect flow for decorated cutouts.
Bake on Parchment for Even Results 📄
Always use parchment paper instead of greasing sheets to ensure uniform browning and prevent the bottoms from over-darkening while centers stay perfectly soft.
Use Quality Unsulphured Molasses 🍯
Invest in premium unsulphured molasses rather than blackstrap to achieve the classic mild gingerbread flavor and darker, richer color without overpowering bitterness.

Intelligent Tags

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

Low-Cholesterol

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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