July 25, 2018 0 Comments Cookie Recipes

Gingerbread (cutout) Cookies

During the holidays the first thing people think about is gingerbread houses and gingerbread cookies.  It wasn’t until the holiday season of 2017 that I decided I wanted to experiment with Gingerbread cookies, at the request of a repeat customer.  I struggle with overpowering tastes and ginger is one of those ingredients that can go too far if you are not careful.  I searched the internet and tried a combination of recipes before deciding on this one!

The mouthfeel is super soft.  It’s not a hard cookie, which I love.  But it’s firm enough to hold my royal icing recipe on top.  The two make an amazing combination and are sure to wow your friends and family!

Cut Out Gingerbread Cookies

  • 5 cups all purpose flour (unsifted)
  • 2 1/2 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup shortening (coconut oil is a great substitute)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup mil molasses (honey can be used if you cant find molasses but be sure to check your local farmers market)
  • 2 tbsp distilled white vinegar
  1. Gently whisk dry ingredients (flour, spices, baking soda and salt) in a large bowl and set aside
  2. Using a paddle attachment beat the shortening and sugar until well combined
  3. Add the egg. Beat on medium high until light and fluffy (about one minute)
  4. Scrape down the sides of your bowl (before moving to the next step)
  5. Add the molasses and vinegar which beating on a medium speed. Scrape the bowl as needed
  6. Turn the mixer on low and begin to slowly add the dry ingredients.
  7. Mix until combined (do not over mix but be careful there are no dry spots)
  8. Flatten the dough into two (2) disks, wrap tightly in plastic wrap and chill for three (3) hours.
  9. (If freezing the dough for later use, wrap in plastic wrap and then in foil for safe handling)

Baking the Cookies

  1. Preheat the oven to 375
  2. Line cookie sheets with parchment paper
  3. Roll out chilled dough on lightly floured surface to desired thickness and cut out shapes.
  4. Carefully transfer the newly cut out dough onto the lined baking sheets leaving space between the cookies in the case of light spreading
  5. Bake time will change based on thickness of dough and size of cut out.
    On average 8-10 mins
  6. Let long or odly shaped cookies rest for at least 2-3 mins before moving them to a cooling rack
  7. Other cookies should be moved immediately off the rack and allow to cool completely