Gingerbread Cutouts
These gingerbread cookies rely on a heavy molasses base and cold-chilled dough to hold sharp, clean edges during baking. You must bake them until the centers are just set and the edges are slightly darkened to ensure a crisp, sturdy cookie that won't lose its shape when decorated.
Patience with temperature is everything.
If the dough isn't firm, the cutouts will spread and lose their detail. Keep your flour-dusted workspace cool and don't rush the chill time.
- stand mixer or hand mixer
- rolling pin
- cookie cutters
- baking sheets
- parchment paper
- plastic wrap
What goes in.
- 3 ½ cupsall-purpose flour
- 1 tbspground ginger
- 1 tspground cinnamon
- ½ tspground cloves
- ½ tspbaking soda
- ½ cupunsalted butter, softened
- ½ cupdark brown sugar, packed
- ½ cupunsulphured molasses
- 1large egg
Rolling between parchment
Roll the dough between two sheets of parchment paper to avoid adding excess flour, which makes the cookies tough and dulls the final finish.
The method.
Whisk dry ingredients
Sift the flour, ginger, cinnamon, cloves, and baking soda into a medium bowl. Set aside.
Cream fat and sugar
Beat the butter and brown sugar on medium speed until the mixture is smooth and looks like damp sand.
Add liquids
Pour in the molasses and add the egg. Mix until combined, scraping down the sides of the bowl to ensure no butter streaks remain.
Combine
Add the flour mixture in two batches on low speed. Stop immediately once the last streak of flour disappears; overmixing creates a tough cookie.
Chill
Divide the dough into two discs, wrap in plastic, and refrigerate for at least two hours. It needs to be firm to the touch.
Roll and cut
Roll the dough between parchment to 1/4 inch thickness. Use your cutters and move the entire parchment sheet back to the fridge for 10 minutes before peeling away scraps.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The edges will be deep brown while the center remains slightly soft to the touch.
Other turns to take.
Spiced Glaze
Whisk confectioners' sugar with a splash of milk and a drop of vanilla to create a thin, crisp shell for the cookies.
Dark Molasses
Use blackstrap molasses for a more aggressive, bitter bite that cuts through the sweetness of royal icing.
When it doesn't go to plan.
Re-roll scraps only once. If you work the dough too much, the gluten develops and the cookies will shrink in the oven.
If your kitchen is warm, place the cut cookies on a baking sheet in the freezer for five minutes before putting them in the oven.
Always use room temperature eggs so they emulsify properly with the butter and molasses.
The ones that keep coming up.
Why did my cookies spread?
The butter was likely too soft or the dough wasn't chilled long enough before hitting the hot oven.
Can I use gluten-free flour?
Standard 1-to-1 blends work, but you may need to add an extra teaspoon of water if the dough feels too crumbly to roll.