These gingerbread cut-out cookies are so delicious and easy to make! I've been making them for years for all kinds of occasions...not just for Christmas. I like using different cookie cutters (for example, hearts for Valentine's or bridal showers and weddings).
Ingredients:
1/2 cup unsalted butter at room temperature
3/4 cup packed dark brow sugar
1/2 cup fancy molasses
2 large eggs at room temperature
3 1/4 cups all-purpose flour
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Icing Sugar for sprinkling (optional)
Instructions:
1. Beat butter, brown sugar and molasses together until light and fluffy. Add eggs, beating well after each addition.
2. In a separate bowl, sift the flour, ginger, cinnamon, allspice, baking powder, baking soda and salt. Add this to the butter mixture and stir until blended. Shape dough into 2 disks, wrap and chill for about an hour up to 2 days.
3. Preheat oven to 350 F and line baking trays with parchment paper. On a lightly floured surface, roll out the first disk of dough until just over 1/8-inch thick. (Do not roll out too thin as they may burn.) Use cookie cutters of your choose to cut shapes and lift them carefully to prepared trays, leaving about 1/2-inch between them. Continue with 2nd disc.
4. Bake cookies for 15-18 minutes until you see them brown a little around the edges. I use a convection oven and bake mine for 8-10 minutes (2 trays at a time).
5. Let cookies cool for a few minutes on tray before removing to cool completely. Once cooled completely, sprinkle with icing sugar. Enjoy!
NOTE: These cookies will keep for up to 10 days in an airtight container or freeze for up to 3 months.
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*I do not own the rights to any music being played in this video.
*Music is from KZread and/or Purple Planet Royalty Free Music.
Timecodes
00:00 - Intro
00:27 - Making the Dough
10:59 - Rolling & Cutting Process
18:40 - Finishing Touches