Soft Spiced Gingerbread Cut Out Cookies are one of my favorite cookies to make. The way they make my house smell when baking are worth the work to make them.
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These cookies really aren't all that hard to make. And the flavors develop when you let the dough sit for a while before you bake them. I make the dough and wrap well in plastic wrap then in a resealable bag and toss in my fridge for a couple days before baking. I make all my doughs that need at least a day to chill on the same day. Then the next few days I bake like crazy.
I have had these gingerbread cut out cookies on my blog for years but like some other cookies I have made recently, they too needed updating, mostly for photos. And this time I decided to decorate with a little bit of royal icing and colored sugar. I used to make them with the colored sugar pressed into the cut out dough before baking.
I find cut out cookies to be relaxing to make. I will roll out the dough, bake, let cool then make myself a cup of tea to drink while decorating. I like to pretend I am on the Great British Bake Off. But with a lot more time to make my creations. And no clean up crew, since I have to do all my own dishes.
Tips for making amazing soft spiced gingerbread cut out cookies:
- These are a soft gingerbread cut out cookie recipes. There is a secret ingredient to making these amazing cookies. White vinegar. It helps keep them so they are soft. Omit if you want a more gingersnap like cookie
- Chill the dough well before baking to let the flavors develop. I make this dough and chill well wrapped in my refrigerator for two days.
- Roll out dough between two pieces of wax paper or on a silicone bake mat. You don't want to overwork the dough and you don't want to use flour to make the dough tougher every time you reroll it out
- Use two cutters to help map out where you cut out your cookies so you can get the most cut out everything you roll the dough. I usually go for 3 roll outs of the dough and either bake the scraps for taste test samples or throw out the remaining dough if there is only a little left. I love to crumble up the baked scraps and use as an ice cream topping.
- These cookies freeze well in airtight container or bags. You want to keep these fresh, they will last a few days at room temperature in an airtight container, but last longer in the freezer
Soft Spiced Gingerbread Cut Out Cookies
- 390 g unbleached all-purpose flour; more for rolling (3 cups plus more for rolling)
- 2 teaspoons ground ginger can add another teaspoon for stronger ginger flavor
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- 156 g dark brown sugar (¾ cup)
- 85 g unsalted butter, cool room temperature
- 165 g unsulfured molasses (NOT blackstrap) ( ½ cup)
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon white vinegar
- Royal Icing see notes
- Coarse colored sugar for sprinkling on cookies see notes
- In a large bowl, whisk the flour, ginger, baking powder, baking soda, salt, and spices and set aside.
- In a stand mixer beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the molasses, egg, vanilla and vinegar until thoroughly combined, about 1 minute. On low speed, gradually add the flour mixture until just combined.
- Divide the dough in half, shape into two balls, and wrap each in plastic. Refrigerate for at least 2 and up to 2 days.
- Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment.
- Working with one piece of dough at a time, roll it on a lightly floured piece of parchment until it’s about ⅛ inch thick. Put the parchment and dough onto another cookie sheet and refrigerate for 30 minutes. Remove excess dough from around the cutouts and transfer them with a spatula to the prepared sheets, spacing them about 2 inches apart.
- Bake one sheet at a time until the cookies begin to darken around the edges, 6 to 8 minutes. Do not over bake.
- Cool on the sheet on a rack for about 15 minutes. Transfer the cookies directly to the rack and cool completely.
- Decorate cooled cookies with royal icing and colored sugar.
I love to dip gingerbread cookies in hot tea or coffee. So good.