Gingerbread Cutouts

Invite your family or kids to help create and decorate these classic holiday treats for a fun and festive project.

Serves: 21Prep: 3 hours 30 minutesCook: 15 minutesTotal: 3 hours 45 minutes

Serves: 21


  • 1⁄2 cup (1 stick) unsalted butter, room temperature
  • 1⁄2 cup granulated sugar
  • 3⁄4 cup molasses
  • 1 egg
  • 3 1⁄3 all-purpose flour, plus more for dusting work surfaces
  • 1 1⁄2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1⁄4 teaspoon nutmeg
  • 1⁄4 teaspoon ground cloves
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt


  • In large bowl, beat butter with electric mixer until smooth. Add sugar and beat until light and fluffy, 2 minutes. Add molasses, beat 1 minute. Add egg; beat 1 minute (mixture will curdle).
  • In medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Add to butter-sugar mixture; beat until soft dough forms.
  • Transfer dough to sheet of plastic wrap; pat into rectangle. Refridgerate until firm, at least 3 hours, and up to 2 days.
  • Preheat over to 350°F.
  • Line baking sheets with parchment paper. Divide dough into 4 parts. Keep ¾ of dough in refrigerator.
  • On lightly floured surface, using lightly floured rolling pin, roll ¼ of dough to ⅛” thickness. Brush off excess flour; cut into shapes. Place on prepared baking sheets 2” apart.
  • Bake until puffed and set, 10 to 15 minutes, depending on size. Let sit on sheets 2 minutes before removing to wire racks. Cool completely before decorating as desired. Cookies will keep, tightly covered, for 2 weeks, or frozen for 2 months.