These Soft Cutout Gingerbread Cookies have become a total staple in my kitchen this holiday season. They’re the best of both worlds: crisp on the outside, soft and chewy on the inside. And here’s the magic trick—if you like your cookies crunchier, just roll the dough a little thinner. Want them super soft? Go thicker. Either way, they hold their shape like a dream, so your cutouts look picture-perfect every time.
I know the convenience of pre-made kits is tempting (trust me, I get it), but there’s something magical about starting from scratch. It’s not just about the cookies—it’s about the memories you create while rolling dough, cutting shapes, and decorating with family or friends. The process is half the fun! Rolling the dough, cutting shapes, decorating with a little icing (or a lot of sprinkles)—it’s messy, creative, and kind of therapeutic. Plus, it gets the kids off their screens for a bit, which feels like a win, right? These moments feel rare in today’s screen-filled world, but they’re the ones our kids will remember someday.
We’ve made these cookies so many times this season already, and every batch is a little masterpiece. It’s creative therapy with no pressure, no expensive materials—just flour, spices, and a whole lot of love. Watching the kids’ faces light up as they add sprinkles or pipe icing, even if it gets a little messy, reminds me why traditions like this matter. So, if you’re looking for an activity that brings people together, this recipe is your golden ticket.
Looking for more holiday recipes to impress friends and family? Try these!
- Walnut Cake: A family recipe. Rich, nutty, and perfect for any celebration.
- No-Knead Chocolate Panettone: Effortless and indulgent, with a festive twist.
- Chocolate Spiced Cake: Warm spices and chocolate combine for the ultimate cozy treat.
- Pavê: A Brazilian no-bake dessert layered with creamy goodness.
Which one will you try first? 😊
How to decorate the cookies?
Use cookie cutters and stamps.
This is my favorite way to decorate because it’s just so fun! I love how the white icing pops against the dark cookies—it’s simple, classic, and absolutely gorgeous. The stamps I used were purchased from Amazon, but they’re currently out of stock. Don’t worry, though—if you google “gingerbread cookie stamps,” you’ll find plenty of similar options to achieve the same stunning look.
Glaze and Sprinkles (Kid-Friendly Fun)
If you’re making these with kids, skip the royal icing and grab a pastry brush! It’s way easier, less messy, and still super cute.
Here’s what we do:
- Mix up a quick glaze.
- Hand the kids a pastry brush and let them paint the cookies with the glaze. They’ll feel like little artists!
- Let them sprinkle on some decorations—because sprinkles make everything better, right?
- Let the glaze dry for a bit (if they can wait that long).
Here you can see what it looks like when its wet. And below you can see what it looks like when it dries. I forgot to take a picture with sprinkles but you get the idea! just add the sprinkles while your glaze is wet or they won’t stick!
Utensils You’ll Need
- Mixing Bowls: One large and one medium for wet and dry ingredients.
- Hand Mixer or Stand Mixer: To cream the butter and sugar. (Use a paddle attachment if you have one)
- Measuring Cup and Spoons: For precise measurements of ingredients.
- Rolling Pin: Essential for rolling out the dough.
- Cookie Cutters: Use your favorite shapes for cutouts.
- Parchment Paper or Silicone Baking Mats: To line your baking sheets and prevent sticking.
- Baking Sheets: Two or more to bake multiple batches efficiently.
- Plastic Wrap: To wrap and chill the dough.
- Spatula or Bench Scraper: Handy for lifting cutouts off the counter.
- Wire Cooling Rack: To let your cookies cool evenly.
- Pastry brush: To decorate
Ingredients:
- All-purpose flour
- Spices: ground ginger, ground cinnamon, ground cloves, ground nutmeg, teaspoon baking soda and salt. If you want it even more spicy, you can add a little bit of black pepper as well.
- Unsalted butter, softened. If you don’t have unsalted butter, use salted butter but do not add any more salt to the recipe.
- packed brown sugar
- fancy molasses
- large egg
- 1/2 cup fancy molasses
Instructions For the cookies:
- Make the Dough: Combine dry ingredients, cream wet ingredients, and mix them together to form a soft dough.
- Chill: Divide the dough into discs and refrigerate for at least 3 hours. But, I prefer to leave it overnight.
- Roll and Cut: Roll out the dough to your desired thickness and cut into shapes with cookie cutters. If you have cookie stamps even better! Use those!
- Bake: Bake at 350°F (175°C) for 10 minutes until set but not overly browned.
- Cool and Decorate: Let the cookies cool completely before decorating with the glaze!
How to Store:
To keep your gingerbread cookies fresh:
- Store undecorated cookies in an airtight container at room temperature for up to 1 month.
- If you’ve decorated them with royal icing, let the icing fully harden before stacking. Use sheets of parchment paper between layers to prevent sticking.
- Planning ahead? Freeze baked cookies (undecorated) in an airtight container for up to 3 months. Thaw at room temperature before decorating or serving.
- Dough can also be frozen for up to 1 month. Wrap it tightly in plastic wrap, then place it in a freezer bag. Let it thaw in the fridge overnight before rolling out.
How to Serve:
Gingerbread cookies are a treat on their own, but you can take them to the next level with these serving ideas:
- Classic Style: Serve as-is
- Decorated Fun: Pair decorated cookies with a mug of hot chocolate or spiced cider for a cozy snack.
- DIY Dessert Bar: Set up a decorating station with icing, candies, and sprinkles, and let guests create their own edible art.
- Gift-Worthy: Wrap a few cookies in a clear bag with a ribbon for a thoughtful, homemade gift.
- Gingerbread House: If using the dough for houses, serve them as centerpieces first, then let the fun of nibbling begin!
These soft gingerbread cookies are the ultimate Christmas cookies. Versatile as they are delicious, perfect for any holiday gathering or quiet family night. Happy Baking!
Soft Cutout Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons cocoa powder
- 1/4 teaspoon of black pepper optional
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup loosely packed brown sugar
- 1 large egg room temperature
- 1/2 cup fancy molasses
- 2 teaspoon vanilla extract
For The Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons warm water
- sprinkles optional
Instructions
- Mix Dry Ingredients: In a medium bowl, mix together the flour and spices until Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar with the egg on medium speed until light and fluffy. This will take around 3 minutes.
- Add Wet Ingredients: Mix in the molasses and vanilla until fully incorporated, scraping down the sides of the bowl as needed.
- Combine with Dry Ingredients: With the mixer on low speed, gradually add the flour mixture. Mix until a dough forms.
- Chill the Dough: Turn the dough onto a piece of plastic wrap, shape it into a flat disc, and wrap tightly. Chill for at least 3 hours or, ideally, overnight.
- Preheat Oven: Arrange oven racks in the upper and lower thirds of the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Cookies: On a lightly floured work surface, roll out the dough to 1/4-inch thickness, sprinkling flour on the surface and rolling pin as needed. Use cookie cutters to cut out shapes, then arrange them on the prepared baking sheets, leaving space between cookies. Gather and reroll scraps to use all the dough.
- Bake: Bake cookies for about 10 minutes, or until firm to the touch. (Baking time may vary depending on the size of the cookies.)
- Cool: Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Decorate (Optional): To glaze, mix powdered sugar with water to form a thin glaze. Use a pastry brush to coat each cookie and, if desired, add sprinkles. Let them dry completely before storing.
Notes
- Chilling the Dough: Chilling is essential to prevent spreading and ensure clean cutouts. Overnight chilling yields the best results.
- Rolling Tips: For softer cookies, roll dough to 1/4-inch thick; for crispier cookies, roll thinner (1/8 inch).
- Baking Time: Keep an eye on the cookies as baking time may vary depending on their size and your oven. Remove them once firm to the touch.
- Glazing Tips: Let cookies cool completely before glazing. If adding sprinkles, do so while the glaze is still wet.
- Storage: Cookies stay fresh in an airtight container for up to a month.
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