Classic spiced gingerbread cutters (Printable)

Classic spiced gingerbread cutters baked and decorated for festive occasions.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1 tablespoon ground ginger
04 - 2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulfured molasses
12 - 2 teaspoons vanilla extract

→ For Decorating (optional)

13 - Royal icing or simple powdered sugar glaze
14 - Sprinkles, colored sugars, or edible decorations

# How to Make It:

01 - In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well blended.
02 - In a large bowl, beat the softened butter and dark brown sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Incorporate the egg, molasses, and vanilla extract into the butter mixture, mixing until thoroughly combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until a cohesive dough forms.
05 - Divide the dough evenly into two portions, flatten into disks, wrap tightly with plastic wrap, and refrigerate for a minimum of one hour.
06 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal.
07 - Lightly flour a clean surface and roll out one dough disk to approximately 1/4 inch (6 mm) thickness. Use gingerbread cutters to cut desired shapes.
08 - Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
09 - Bake in the preheated oven for 8 to 10 minutes until the edges are just firm. Remove from oven and allow cookies to cool on baking sheets for 5 minutes.
10 - Transfer cookies to wire racks to cool completely. Once cooled, adorn with royal icing, powdered sugar glaze, and decorations as desired.

# Expert Hacks:

01 -
  • They're forgiving and simple—even if you've never made decorated cookies before, these come together beautifully
  • The dough is sturdy enough for intricate cutting and decorating, yet stays tender when you bite into it
  • You can make the dough ahead, which means fresh-baked cookies without the last-minute stress
  • The warm spices smell absolutely incredible while baking—your whole house becomes cozy
02 -
  • Don't skip the chilling step. Warm dough spreads too much and becomes cakey instead of crispy-tender. Your patience pays off.
  • Molasses burns easily if you bake too hot or too long. Watch them carefully. The moment the edges look set, they're done—slightly underbaked is better than overbaked.
  • If your dough cracks when you roll it, it's too cold. Let it warm up for 5 minutes on the counter and try again.
03 -
  • Room temperature ingredients—butter, egg, everything—mix more smoothly and create a better texture. Set them out before you start baking.
  • If your kitchen is very warm and your dough keeps getting soft, work with one dough disk at a time and keep the other refrigerated. This prevents frustration and ensures clean cuts.

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