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Gingerbread Cookie Wreath

Gingerbread Cookie Cutouts

No spread gingerbread cut out cookies made with molasses and warm spices.
5 from 1 vote
Course Dessert

Ingredients
  

  • 3 cups (360g) all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¾ teaspoon fine sea salt
  • cup (142g) light brown sugar
  • 6 tablespoons (84g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (170g) molasses

Instructions
 

  • Whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt in a large bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth, fluffy and creamy, about 2 minutes.
  • Add the egg, followed by the vanilla extract, beating until just combined.
  • Add in the molasses, beating until just combined. Scrape down the bowl to ensure everything is incorporated.
  • With the mixer on low speed, gradually add the flour mixture and beat until the dough starts to form large clumps and no large pockets of flour remain.
  • Turn the dough out onto a work surface sprinkled lightly with flour. Divide the dough in two and pat the dough into two disc shapes.
  • Wrap the discs in plastic wrap and chill the dough for 30 minutes.
  • Heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Generously flour a work surface, as well as your hands and the rolling pin. The dough can become sticky as you work, so keep extra flour nearby to use as needed. You can roll out the dough between two pieces of wax paper or parchment paper to prevent any sticking issues if you prefer.
  • Roll out the disc until ¼ inch thick. Cut the dough with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
  • Place the cookies 2" apart on the baking sheets.
  • Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn brown. Rotate the cookie sheets halfway through baking. Let the cookies cool for 5 minutes on the pan, then transfer to a rack to cool completely before decorating.
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