I suspect that a great many of us regard the gingerbread contingent of the holiday cookie tray with a healthy amount of suspicion. Will it taste like cardboard? Will that icing crack my teeth? Will the spices make me sneeze? Can I trust this cookie?
I’m here today to share a recipe for gingerbread cut-out cookies that you can trust. These cookies are crisp enough to snap in half, but tender and ever so slightly chewy when you take a bite. The spice level is moderate — there’s enough cinnamon and ginger to make you pay attention, but this is still a cookie you’ll be happy to have for dessert. In short, I believe this is the gingerbread we’re all hoping we get when we reach toward the cookie tray. This is the one that will make you smile.
On the whole, this is a pretty straightforward gingerbread recipe. It comes with the usual cookie caveats: make sure your butter is soft and don’t over-mix the dough once you add the flour. I also recommend buying fresh spices if it’s been a while since you replaced the tin; old and dusty spices will just make old and dusty-tasting gingerbread.
Definitely allow a little time to chill the dough after mixing it. This makes it easier to roll out the dough and to cut cookies with clean edges. I don’t have any scientific proof, but I also think that letting the dough chill overnight makes them taste better — maybe this just gives the flavors more time to get to know each other, or maybe it’s a similar phenomenon to those famous New York Times Chocolate Chip Cookies from a few years ago.
I recommend using a squeeze bottle when decorating these cookies. I picked up a pack of small 8-ounce bottles at Michaels, though large condiment-sized squeeze bottles will also work just fine. When you mix the icing, it should be just barely pourable and a ribbon of it should hold for several seconds before melting back into the icing. It can be tricky to get icing this thick into the bottle, but if you make it much looser, you run the risk of icing that puddles instead of staying in clean lines. To make it easier to get the icing into the bottle, use a funnel; squeezing the bottle will also suction some of the icing into the bottle and start it flowing.
I won’t be so bold as to say that these are “the best” gingerbread cookies, but I certainly don’t think you’ll be disappointed if you try them! At our Holiday Potluck Party, Tracy and I passed out bags of these cookies as our guests left for the evening; we heard the next day that most of the cookies were reduced to crumbs long before they ever made it home. For me, they’re the perfect after-dinner treat — warm with spices, a little bit sweet, perfect with a warm cup of tea.
Classic Gingerbread Cut-Out Cookies
Makes about 6 baking sheets of cookies
For the cookies:1 cup (2 sticks) unsalted butter, softened 1 cup brown sugar 1 tablespoon cinnamon 1 tablespoon ginger 1/2 teaspoon cloves 1 cup molasses 1 large egg 5 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt
For the frosting: 2 cups powdered sugar 4 tablespoons milk 1 teaspoon vanilla extract
In the bowl of a stand mixer with a paddle attachment or with a hand-mixer, cream the butter, brown sugar, cinnamon, ginger, and cloves until it resembles thick frosting and no more streaks of butter remain. Scrape down the sides of the bowl, then beat in the molasses followed by the egg. Beat until the molasses and egg are fully incorporated; the batter will be creamy and loose.
Whisk together the flour, baking soda, and salt. With the mixer on low speed, beat the flour mixture into the batter until the flour is barely incorporated and just a little flour remains on the sides of the bowl. Stop the mixer and finish mixing in the remaining flour using a stiff spatula. At this point, the dough should be very soft and pliable, but workable, like play-dough.
Divide the cookie dough into three pieces. Pat each piece into a disk and wrap in plastic wrap. Chill for at least an hour or as long as overnight.
When ready to bake the cookies, heat the oven to 350°F with racks in the top-middle and lower-middle position. Line two baking sheets with parchment.
Sprinkle the counter lightly with flour and place one of the unwrapped disks of dough on top. Sprinkle the dough and your rolling pin with a little more flour. Roll out the dough to 1/4- to 1/8-inch thick. Cut out as many cookies as will fit and transfer the cut-out cookies to the baking sheet. If the dough still feels cool, you can re-roll the scraps and cut out more cookies; otherwise pat the scarps into a disk and refrigerate. Continue rolling and cutting the cookies until both cookie sheets are full.
Bake the cookies for 8 to 10 minutes, rotating the sheets once halfway through baking. When done, the cookies should feel firm at the edges, be puffed in the middle, and be a slightly toastier shade of brown around the sides. Let the cookies cool for 5 minutes on the baking sheet, then transfer to cooling racks to cool completely. Continue rolling, cutting, and baking the remaining cookie dough; scraps can be re-rolled several times.
When ready to frost, stir together the powdered sugar, milk, and vanilla extract to form a smooth icing. It should be thick but pourable, and a ribbon drizzled over the top of the icing should hold for a few seconds before melting. Transfer the icing to squeeze bottles using a funnel; if the icing seems too thick to flow through the funnel, try squeezing the bottle to suction the icing into the bottle and start the flow. If the icing still seems too thick, stir in more milk 1 teaspoon at a time until workable. (Be careful of adding too much liquid; if the icing is too loose, it will puddle instead of forming lines.)
Decorate the gingerbread cookies. If you’re adding any candies, place these while the frosting is still wet. Let the icing dry for several hours. Once dry, the cookies can be stacked between sheets of parchment in an airtight container and kept at room temperature. The cookies are best when eaten within a week, but will keep for several weeks.
Recipe Notes
You can also use a piping bag to decorate the cookies instead of squeeze bottles
In our house, the holidays don't officially begin until the piping tips come out. We love to put them to good use and create slew of beautifully decorated cookies that rival those fancy cutouts found in stores this time of year. All that's needed are a batch of baked and cooled cutout cookies, royal icing and our seven steps to a beautifully decorated cookie.
Seven steps to a beautifully decorated cookie:
1. Bake and cool your cookies
Any good cutout recipe works beautifully: we love this sugar cookie recipe, or these molasses spice cutouts but feel free to bake up your favorite cutout cookie recipe.
2. Choose a piping tip
For regular-sized cookies we like a #1 or #2 tip to create thin, controllable lines.
3. Mix up your icing
The look and feel of royal icing is perfect for creating professional-looking results. It takes on a glossy sheen when cool, making for a spectacular end result. While we’re on the topic of icing, be sure to mix yours to the right consistency: to pipe lines, your icing should be thick enough that you need to apply slight pressure to push out of the piping bag, but not so thick that your actually working your hand muscles. Simply add a bit of confectioners sugar or water to handcraft your desired consistency. See our royal icing recipe below.
4. Fill your bag
We love the “cuffing” technique for a mess-free bag. Simply insert your chosen tip (but don’t cut the bag just yet!) into a disposable piping bag (or plastic bag) and roll the top half of the bag down around you hand. Use your free hand to scoop icing into the bag with a spatula, filling it up to 1/3 to 1/2 full (filling it more makes it more difficult to maintain control while piping). Scrape the spatula against the side of the bag to remove all icing then uncuff the bag, push out the air bubbles and twist the top closed directly above the icing.
5. Perfect your grip
The most comfortable way to hold a piping bag is between your thumb and your first two fingers of your dominant hand. Then use your other hand to steady the bag as you pipe.
6. Practice...then pipe
Practice your designs on a piece of parchment paper or directly on your (clean) counter top - then simply scoop back up and use to pipe on your cookies. To pipe, lower the tip to the surface of the cookie and squeeze gently and steadily on the bag. As the icing begins to flow, lift up the tip one inch away from your cookie’s surface so your icing just falls onto the cookie. Continue to apply pressure and guide your icing into your chosen design. If your hand feels shaky, rest your arm on the edge of your work surface to steady while piping.
7. Flourish
Sprinkle sanding sugar in different colors on your freshly piped design (a technique aptly known as “sugaring”) or carefully place decorative gold or silver dragées atop the icing for an simple way to add a bit more embellishment to your cookie.
Royal icing
2 cups confectioners sugar
1 egg white
1 teaspoon lemon juice
1 1/2 to 2 1/2 Tablespoons water
Place sugar, egg white, lemon juice and water in the bowl of a stand mixer and use the paddle attachment on low speed to mix together just until combined. Add more water for a thinner consistency (to use with flooding) or keep thicker to use for outlining and detail work.
To store icing when you're not using, wet a paper towel and lay it over the bowl to avoid drying out the icing.
Royale Icing
makes enough to decorate 4 dozen 3" cookies
3 egg whites 1 tablespoon lemon juice 3 cups powdered sugar, sifted gel confectioners' color
Whip the egg whites and lemon juice until they begin to shape up, but stop before they start to show peaks. Add the powdered sugar 1/2 cup at a time, beating during each addition.
To color the icing, you won't need much. To begin, dip a toothpick into the color, then mix it into the icing. Keep adding bits of color in this manner until you get the right shade, using a new toothpick with each addition. Blend the icing well with a spatula. If you are using red, I recommend a "no-taste" red.
This dough freezes perfectly. The original recipe makes a very large quantity, so roll out a few sheets of dough and freeze them flat between wax paper and plastic wrap for quick cut-out cookies later.
When you take the chilled dough out of the fridge you may need to let it sit for a few moments before it is soft enough to roll out. The high quotient of butter makes this a very firm dough.
That firmness makes these perfect cut-out cookies for children; if you roll the dough at least 1/4-inch thick children should have no problem cutting and picking up cookie dough shapes. The dough doesn't tear easily or get too soft like other more delicate cookie doughs.
They are firm yet tender, with a very buttery flavor. If you sandwich them with a soft filling like buttercream or Nutella the cookies soften even more.
Sugar Cookie Decorating Ideas
Ice with a sugar glaze then sandwich with Nutella between two cookies.
Glaze with warmed jelly then sandwich with another cut-out cookie on top.
Drizzle with melted chocolate.
Ice with royal icing and stick on candy dots for decoration.
Best Cut-Out Sugar Cookies
2 to 3 dozen cookies, depending on size
1 cup unsalted butter, softened at room temperature for 1 hour 2 ounces cream cheese, at room temperature 1 cup sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1 teaspoon lemon zest 3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight then proceed with the recipe.
To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or a Silpat. Cut cookies out of the rolled dough and place on the prepared baking sheets.
Bake cookies for 8 to 12 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack.
Cool completely before icing or decorating, and store in a tightly covered container.
Best Cut-Out Sugar Cookies (Large Batch)
8 to 12 dozen, depending on size
3 cups unsalted butter, softened at room temperature for 1 hour 6 ounces cream cheese, at room temperature 3 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2 teaspoons lemon zest 9 cups flour 4 1/2 teaspoons baking powder 1 1/2 teaspoon salt
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight then proceed with the recipe.
To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or a Silpat. Cut cookies out of the rolled dough and place on the prepared baking sheets.
Bake cookies for 8 to 12 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack.
Cool completely before icing or decorating, and store in a tightly covered container.
Royal Icing can be used on everything from sugar cookies to cakes and is a staple in the world of baking. Once dry, the look is flawless and will leave your friends and families amazed. Most think it's overly difficult, but in all reality it's quite simple, it just requires a little time.
Equipment Stand mixer (or hand mixer) Bowl Piping bags or squeeze bottles Plastic Wrap Mesh sifter
Instructions
1. Mix Meringue Powder We prefer to use meringue powder over egg whites any day of the week because of it's consistent results. Place meringue powder in the bowl of your mixer and add in water. Mix on low until combined with the paddle attachment — the mixture will turn slightly foamy or bubbly.
2. Sift Baby Sift! Although it's easy to skip sifting ingredients, this time it's extra important. You want the overall look to be creamy and smooth and sifting is what does that for you. Sift your powdered sugar (either first onto parchment paper, or sift straight in) and add to the bowl. Mix on low until mixture is combined. You might require a towel to hold over the bowl if your powdered sugar wants to keep jumping out.
3. Syrup & Extract (optional) For those that don't wish to use corn syrup, you're in luck, you can go without, the bad news is your results won't be as perfect and consistent every time. Add it to the bowl along with extract if you wish. Instead of butter you could also use an extract that might be more to your liking.
4. Faster! Faster! Increase the speed of your mixture to medium high or high (especially if using a hand mixer) and walk away. That's right, just walk away. Set a timer for 4 minutes. At the end of 4 minutes, watch the mixture finish up. Your goal is to achieve a peak that is stiff and doesn't fall over but is still glossy. Over beating is a no-no and will lose a bit of it's luster.
5. Time To Color Add colorings in very small amounts (think 1/8 teaspoon or less). Many colorings will effect the taste of the icing, especially depending on their age (which is why we usually add in an extract to help balance things out). Separate out 1-2 cups of mixture into a separate bowl and cover the original white (or main color) with plastic wrap. Color additional bowls as desired and cover until ready to use.
6. Pipe Borders Using a piping bag or squeeze bottle, pipe the borders and edges of your cookies. This will act as a dam for the remaining frosting that will essentially flood the cookie until set.
7. Dry Allow icing to dry completely, usually around 10-30 minutes depending on your air flow. If you have a ceiling fan or (clean) box fan, now is a good time to turn it on.
8. Re-Mixing Add water to the mixture you'd like to flood the cookie with 1/2 teaspoon at a time. This is not the time to try and hurry up, literally mix it in 1/2 teaspoon at a time, and mix well! Once it's ready, the mixture will pull away from the surface and rest on top of the rest of the mixture before sinking back in for 2 seconds. It should feel like syrup consistency wise. You can also do this step before piping the border if you are sure on the amount of icing you'll need.
9. Flooding Apply new mixture via piping bag or bottle to the surface of your cookie. You don't have to fill every last spot, a chop stick or toothpick (or end of skewer) can help you work it into the nooks and crannies. Add embellishments such as extra lines, dots or stripes.
10. Dry Again! Allow cookies to dry for several hours. This isn't a make and run out the door snack, we find it best if cookies are left overnight even so we're not tempted to move them before they're truly ready. The frosting can crack, dimple or get fingerprints in it if it isn't ready. Plan on this activity taking over your tabletops and countertops for the better part of the afternoon.
