Soft Gingerbread Cutout Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These soft gingerbread cutout cookies are the perfect gingerbread cookies for decorating and Christmas gingerbread cookies, with rich molasses flavor and warm ginger and cinnamon in every bite. Thick, chewy, and full of holiday spice, they’re a festive favorite for cookie trays, parties, and family baking traditions.
Sweet icing adds a sugary finish, while the centers stay wonderfully soft beneath those darling decorations. Whether you’re decorating with kids or creating beautiful holiday cookie platters, these cookies stay soft and delicious long after they’re iced.
Why You’ll Love These Soft Gingerbread Cutout Cookies
- The centers stay tender and chewy, so every decorated cookie tastes as good as it looks!
- Ginger, cinnamon, nutmeg, and cloves give the brown sugar dough plenty of holiday spice.
- Because the dough chills before cutting and baking, the shapes keep their outlines more neatly.
- Plus, you can mix the dough ahead and save the icing for a cookie decorating afternoon.
For a second dough on the decorating table, add these no chill Christmas sugar cookies. The buttery vanilla cookies make a delicious partner for all that ginger and molasses.
Ingredients for Soft Gingerbread Cutout Cookies
Choose light brown sugar for a milder flavor or dark brown sugar for a deeper molasses taste. However, skip blackstrap molasses here; its stronger bitterness can overpower the sweet spice.
Gingerbread Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour, spooned and leveled, plus a little for rolling
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
Pro Tip: Measure the flour with a light hand, since packing it into the cup can leave these cookies dry. Also, soften the butter just until it yields to gentle pressure. You want creamy butter, without a melted puddle around it!
Sugar Cookie Icing
- 2 cups powdered sugar
- ¼–½ cup whole milk, added gradually
- 1 tablespoon light corn syrup
- ½ teaspoon almond extract
- Gel food coloring, as desired
- Sprinkles, small candies, or colored sugars, optional
Pro Tip: Alternatively, use prepared cookie icing, such as Wilton, according to its package directions. Gel colors are handy because a tiny drop gives a pretty shade without adding much liquid.
How to Make Soft Gingerbread Cutout Cookies
This batch makes about 12–24 cookies, depending on cutter size. Allow 20 minutes prep, 1–2 hours dough chilling, a 5–10-minute freeze, and 12–15 minutes baking per tray, plus cooling, decorating, and icing set time. Mix the dough first, then chill before rolling. You’ll need mixing bowls, a mixer, measuring cups and spoons, a rolling pin, cookie cutters, parchment-lined baking sheets, and a cooling rack.
- Beat ¾ cup softened butter with 1 cup packed brown sugar until light and fluffy. Then mix in 1/2 cup molasses, 1 large egg, and 2 teaspoons vanilla until smooth.
- In another bowl, whisk 3¼ cups flour, 1 tablespoon ginger, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix into the butter mixture just until a thick dough forms.
- Pat the dough into a thick disk, wrap tightly, and refrigerate for 1–2 hours. Meanwhile, clear a little freezer space for a tray of cutouts.
Roll and Bake the Gingerbread Cutouts
- Heat the oven to 350°F and line baking sheets with parchment. Roll the chilled dough on a lightly floured surface to ⅜ inch thick. If it stays sticky after chilling, work in 1–2 tablespoons additional flour, 1 tablespoon at a time.
-
Cut shapes and on the prepared sheets. Chilling the cutouts before baking helps these thick gingerbread cookies keep their shape while staying soft inside.
-
Then freeze the cutouts for 5–10 minutes, or refrigerate for 15–30 minutes. Gently gather and reroll the scraps to ⅜ inch thick, chilling again if soft.
- Bake at 350°F for 12–15 minutes, depending on cutter size. Very thick or large cookies may need 1–3 extra minutes. Look for set tops and lightly puffed edges; if a center still dents and looks wet, bake another 1–2 minutes and check again.
- Let each batch rest on its baking sheet for 5 minutes, then transfer to a rack. Cool completely before icing, allowing about 30 minutes or longer as needed, so the decorations stay where you put them.
Pro Tip: The cookies puff in the oven and settle as they cool. Therefore, judge doneness by the set surface rather than waiting for dark brown edges. Those tender middles deserve a little attention!
Mix the Icing and Decorate
- Whisk 2 cups powdered sugar, ¼ cup whole milk, 1 tablespoon light corn syrup, and ½ teaspoon almond extract until smooth. Then add more milk, 1 teaspoon at a time, using up to ½ cup total only as needed. Stop as soon as the icing suits your decorating; if too thin, whisk in more powdered sugar, 1 tablespoon at a time.
- For colored icing, divide among small bowls and add gel coloring 1 drop at a time. Keep outlining icing thicker; for filling larger areas, thin a separate portion with milk, 1 teaspoon at a time.
- Transfer to piping bags or squeeze bottles and decorate the cooled cookies. Add optional sprinkles, candies, or colored sugars while the icing is wet. Then allow 2–4 hours, or overnight, for the icing to set before stacking.
Tips for Soft Gingerbread Cookies
- First, chill sticky dough before reaching for more flour. Too much extra flour steals that lovely chew.
- Next, place each new batch on a cool baking sheet. A hot tray softens the dough before it reaches the oven.
- Finally, practice piping on parchment before decorating a cookie. A steady squeeze makes sweeter little smiles!
Storing and Freezing Gingerbread Cutout Cookies
For longer storage, freeze undecorated baked cookies airtight for up to 2 months. Then thaw in the closed container before decorating. You can also refrigerate wrapped dough for up to 2 days or freeze it for up to 2 months; thaw frozen dough overnight in the refrigerator before rolling.
Gingerbread Cookie Variations
Change the decorations while keeping the soft dough the same. These Christmas gingerbread cookies are easy to customize with different icing colors, sprinkles, and holiday-themed cookie cutters. Because they’re sturdy enough for decorating but still soft in the center, they’re some of the best gingerbread cookies for decorating cookie trays and holiday parties.
Pipe white snowflakes over stars, add candy buttons to gingerbread people, or use red and green icing for stockings. Alternatively, leave a few plain so the molasses and warm spices take the lead.
Light and dark brown sugar both work in this dough; choose dark brown sugar when you want a deeper molasses flavor. For more decorating ideas, borrow the colorful patterns from these ugly sweater Christmas cookies!
Soft Gingerbread Cookie FAQs
Why is my gingerbread dough sticky?
Warm dough can feel sticky, even after an initial chill. First, refrigerate it until firm enough to roll. If it still sticks, add only 1–2 tablespoons flour, one tablespoon at a time, rather than working in a large handful.
How do I know when they’re done?
The tops should look set, and the centers should spring back lightly when gently touched. However, don’t wait for dark edges. If a center stays indented and looks wet, bake another 1–2 minutes, then check again.
Can I make the dough ahead?
Yes. Refrigerate the tightly wrapped dough for up to 2 days or freeze for up to 2 months. Then thaw frozen dough overnight in the refrigerator, and let very firm dough soften just enough to roll without cracking.
Do these gingerbread cutouts work for houses?
Give those gingerbread people their candy buttons and a generous swirl of icing! The thick, tender centers and sweet molasses spice make these Christmas gingerbread cookies a holiday favorite. Whether you’re baking chewy gingerbread cookies for your family or making gingerbread cookies for decorating at a cookie party, they’re sure to disappear fast!
Share your decorated batch with me on Instagram, save your baking inspiration on Pinterest, and follow along on Facebook. Happy holiday baking!
More Christmas Cookies & Treats You’ll Love
Keep the Christmas gingerbread baking going with these festive gingerbread bars with cream cheese frosting. Or, slice this Starbucks gingerbread loaf for another sweet serving of holiday spice.
- Maple Shortbread Cut-Out Cookies
- Best Damn Chocolate Shortbread Cookies
- Homemade Pecan Sandies (Buttery Pecan Shortbread Cookies)
- Peanut Butter Milk Chocolate Shortbread Cookies
- Best No Chill Sugar Cut Out Cookies
- Soft Buttermilk Cutout Cookies & Icing!
Soft & Chewy Gingerbread Cutout Cookies
Equipment
- Measuring cups and spoons
- Large and medium mixing bowls
- Hand mixer or stand mixer
- Whisk and spatula
- Plastic wrap
- Rolling Pin
- Cookie cutters
- Baking sheets that fit in the refrigerator or freezer
- Parchment paper
- Wire cooling rack
- Piping bags or squeeze bottles optional
Ingredients
Gingerbread Cookie Dough
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed, light or dark
- ½ cup unsulphured molasses not blackstrap
- 1 large egg
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour spooned and leveled, plus a little for rolling
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
Sugar Cookie Icing
- 2 cups powdered sugar
- ¼–½ cup whole milk or milk of choice added gradually; start with ¼ cup
- 1 tablespoon light corn syrup
- ½ teaspoon almond extract
- Gel food coloring as desired
- Sprinkles, small candies, or colored sugars optional
Instructions
Mix and Chill the Dough
- Beat ¾ cup softened butter with 1 cup packed brown sugar until light and fluffy.
- Add ¼ cup molasses, 2 tablespoons maple syrup, 1 large egg, and 2 teaspoons vanilla extract. Mix until smooth and combined.
- In another bowl, whisk 3¼ cups flour, 1 tablespoon ginger, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix into the butter mixture just until a thick dough forms.
- Pat the dough into a thick disk, wrap tightly, and refrigerate for 1–2 hours.
Roll and Bake the Cookies
- Heat the oven to 350°F. Line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to ⅜ inch thick. If it remains sticky after chilling, work in 1–2 tablespoons additional flour, 1 tablespoon at a time.
- Cut shapes and on the prepared sheets. Chilling the cutouts before baking helps these thick gingerbread cookies keep their shape while staying soft inside. Freeze for 5–10 minutes, or refrigerate for 15–30 minutes. Gently gather and reroll scraps to ⅜ inch thick, chilling again if soft.
- Bake at 350°F for 12–15 minutes per tray, depending on cutter size. Very thick or large cookies may need 1–3 extra minutes. Look for set tops and lightly puffed edges. The centers should spring back lightly when gently touched; if a center stays indented and looks wet, bake another 1–2 minutes and check again.
- Cool each batch on its baking sheet for 5 minutes, then move to a wire rack. Cool completely before decorating, allowing about 30 minutes or longer as needed.
Make the Icing and Decorate
- Whisk 2 cups powdered sugar, ¼ cup whole milk, 1 tablespoon light corn syrup, and ½ teaspoon almond extract until smooth.
- Add more milk, 1 teaspoon at a time, using up to ½ cup total only as needed. Keep outlining icing thicker and thin a separate portion for filling larger areas. Stop when it suits your decorating. If too thin, add powdered sugar, 1 tablespoon at a time.
- If coloring the icing, divide among small bowls and stir in gel coloring 1 drop at a time. Transfer to piping bags or squeeze bottles and decorate the completely cooled cookies.
- Add optional sprinkles, small candies, or colored sugars while the icing is wet. Let the icing set for 2–4 hours, or overnight, before stacking.
Notes
- Store plain cookies airtight at room temperature for up to 5 days, or refrigerate cookies with homemade milk icing for up to 4 days after the icing sets.
- Refrigerate wrapped dough for up to 2 days, or freeze it or undecorated cookies for up to 2 months; thaw frozen dough overnight in the refrigerator. Nutrition is estimated for one iced cookie when the batch makes 24.
