Everyone has that one flavor that symbolizes the holidays for them... for some, it's eggnog, for others, it's peppermint. But for me, it's gingerbread! And what cookies could possibly look more festive and cute than gingerbread?! These gingerbread cutout cookies are soft, chewy, and packed with so much gingerbread flavor! The dough comes together in no time, and you can cut whatever shapes you want out of the chilled dough! They're perfect for holiday parties, giftable cookie boxes, and are suuuper good with your cup of coffee in the morning!
INGREDIENTS FOR GINGERBREAD CUTOUT COOKIES
Nothing crazy is needed for these cookies. They're made with a mix of granulated and brown sugar, and have a great flavor and chew from the molasses. Here is a list of everything you'll need to whip up a batch of these gingerbread cookies!
• All-purpose flour
• Baking soda
• Brown sugar + granulated sugar
• Unsalted butter
• Vanilla extract
DOES THIS COOKIE DOUGH NEED TO BE CHILLED?
Yes! I know that chilling cookie dough can be super annoying, especially when you want cookies immmmediately. But these cookies do require at least 2 hours of chill time in the fridge. If you skip the chill time, they will not hold their shape and will spreading more than you want. So be sure to chill the dough!
ICING FINISHED GINGERBREAD CUTOUT COOKIES
You definitely do not need to ice these cookies-- you can eat the freshly baked and warm out of the oven, and store leftovers as is. If you want to get creative, you can frost or ice the cooled gingerbread cutout cookies.
I don't have an official recipe for cookie icing-- I used a simple mixture of milk, powdered sugar and vanilla until i got the consistency I liked for these ones here. You can find and use any icing recipe that you like, or even use a tube of colored frosting from the store if you want to add some color.
TIPS FOR THE BEST GINGERBREAD CUTOUT COOKIES
Here are just a few simple tip and tricks to insure you get the best gingerbread cutout cookies every single time!
• Don't skimp on the spices. I've said it before, and I'll say it again... no one likes bland gingerbread! You can play around with measurements of different spices, but I do recommend using similar amounts called for in this recipe to get the full flavor of gingerbread.
• Make sure your eggs and butter are room temperature. Although the dough for these cookies is chilled, you want to be sure that the butter is soft and that the eggs are room temp. This will help make sure they're both totally incorporated into your cookie dough.
• Be sure you chill your dough long enough. For these cookies to work, you really need your dough to be nice and chilled. This will help the cookies maintain their shape when baking. Like listed in the recipe instructions, I recommend chilling the rolled out dough in the fridge for at least 2 hours before cutting out and baking the cookies.
•Roll your dough a little too thick? Just bake longer! It can be a little tricky to roll out to dough to an exact thickness. If you start cutting out your cookies and notice they're slightly thicker than ¼ inch, just bake your cookies for an extra minute or two, and you should be good to go!