Best Gingerbread Cutout Cookie Recipe

I developed an amazing Gingerbread Recipe for my appearance on the Food Network Christmas Cookie Challenge, and now I’m excited to share it with you for free! Being from Kentucky, where barbecue rubs are a staple, I was inspired to create a special spice blend for my gingerbread cookies. You can make it in bulk and store it for future baking. The flavors are perfect for gingerbread, and it will make your kitchen smell incredible!  

Ingredients for Best Gingerbread Cutout Cookies

Flour

When baking gingerbread cookies, using all-purpose flour is key to achieving the right texture and consistency. All-purpose flour provides the structure needed for your cookies to hold their shape during baking. It helps in creating a dough that’s easy to roll out and cut into shapes without falling apart. The right amount of flour ensures your cookies are not too soft or too tough, maintaining that perfect balance between chewy and crisp. So, grab your favorite Gingerbread Man Cookie Cutter and let's get started. 

Spices

The signature flavor of gingerbread cookies comes from a blend of spices including ginger, cinnamon, and cloves. These spices give gingerbread its distinctive warmth and sweetness. For the best taste, use freshly ground spices. Freshly ground spices have a more vibrant flavor compared to pre-ground ones, enhancing the overall taste of your cookies. When combined, these spices create a rich, aromatic experience that defines the gingerbread cookie.

Sweeteners

Molasses and sugar are essential for adding depth of flavor and rich color to your cookies. Molasses provides a robust, slightly tangy sweetness, and mixed with sugar contributes a caramel-like flavor and a hint of moisture. Together, they help achieve a chewy texture and a darker, more appealing color. These sweeteners also play a role in the cookies’ texture, making them softer and adding to their overall flavor profile.

Substitutions

For those with dietary restrictions or preferences, there are several substitutions you can make. Gluten-free flour can replace all-purpose flour, though it may alter the texture slightly, making the cookies more delicate. If you prefer alternative sweeteners, you can use honey or maple syrup in place of molasses and brown sugar, but this may change the flavor and color of your cookies. Each substitution will bring a unique twist to the final product, so don’t be afraid to experiment!

Gingerbread Cookie Mix Spices

Before you start baking, let’s talk about the magic that makes gingerbread cookies so special: the spice mix.
This mix is packed with all the warm, cozy flavors of the holidays and add the pefect flavor profile to your cookies.  You can double, or even triple this recipe so you have spices on hand for your next gingerbread baking day.
Ingredients:
2 tablespoons cinnamon
2 tablespoons allspice
2 tablespoons ginger
1 tablespoon clove
1 tablespoon nutmeg
A pinch of black pepper
 These spices create that classic gingerbread taste that makes your cookies irresistible. The combination of spices ensures a well-rounded flavor, not too spicy and not too bland. Always use fresh ground spices if possible for the best taste. Store-bought ground spices can lose their potency over time.
Store this mix in an air tight container so it stays fresh. 

Gingerbread Cookie Recipe

Ingredients:
1 cup shortening (Crisco sticks work great)
1 cup white sugar
1 large egg
½ cup molasses
½ cup maple syrup
2 teaspoons white vinegar
1 teaspoon vanilla extract
4 ½ to 5 cups all-purpose flour
2 tablespoons of spice mix
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt

Steps

Cream Shortening and Sugar:
Place 1 cup of shortening and 1 cup of sugar into your mixing bowl. Beat the mixture for about 3-4 minutes, which helps to incorporate air and create a tender cookie texture. This step is crucial because it helps to create a light, fluffy texture in your cookies. Do not substitute butter for your shortening because your cookies will spread too much when they are baked. Also make sure to use room temperature shortening.


Add the wet ingredients to the creamed mixture:
Mix in 1 large egg, then add ½ cup of molasses, ½ cup of maple syrup, 2 teaspoons of white vinegar, and 1 teaspoon of vanilla extract. Blend everything until it’s well combined. These ingredients not only add flavor but also help the dough come together. Mix on medium speed for about 2-3 minutes or until everything is good and fluffy and well mixed. Using a room temperature egg is important in this step.  Your mixture won't come together properly if your egg is cold. The molasses and syrup help to bind the dough and add moisture, making it smooth and pliable. Don't skip adding the white vinegar, because that is what gives gingerbread the snap. 

Combine Dry Ingredients:
In a separate bowl, whisk together ½ of the flour, 2 Tablespoons of the spice mix, ¾ teaspoon of baking soda, ¾ teaspoon of baking powder, and ½ teaspoon of salt.  Use a wire whisk to mix these ingredients together, and consider sifting them to eliminate any lumps. Sifting helps create a smooth dough that bakes evenly, preventing any pockets of unmixed flour or spices. This step ensures that the flavors are evenly distributed throughout the dough.

Mix Dough: Slowly add the dry mixture to the wet ingredients while your mixer is on low. Once it’s all combined, add the remaining flour until the dough pulls away from the sides of the bowl. This ensures your dough is not too sticky and perfect for rolling out. Don't overmix the dough or you may have a tough cookie. 

Rolling and Cutting Out Cookies

Chilling the Dough:
Chilling the dough is important for making it easier to roll out and cut into shapes.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.
This prevents the dough from spreading too much during baking, helping your cookies keep their shape.

Rolling Out:
When rolling out the dough, aim for an even thickness of about ¼ inch. This ensures uniform baking. Use flour or parchment paper to prevent the dough from sticking to your rolling pin or work surface. If you find the dough sticking, lightly flour the surface and rolling pin to make the process smoother.

Cutting Shapes:
Use cookie cutters to cut out various shapes from the rolled dough. Handle the dough carefully to maintain its form and prevent distortion. Transfer the cut-out shapes to baking sheets lined with parchment paper. To avoid any deformation, use a spatula to carefully lift and place the cookies on the sheet.

Check out our super cute Gingerbread Cookie Cutters

Baking Instructions

Preheat the Oven:
Always preheat your oven to 375°F. This helps ensure your cookies bake evenly.
Baking Time: Bake the cookies for 7-9 minutes or until the edges are slightly browned. I like to bake on parchment paper for easy clean up. 
Keep an eye on them to prevent overbaking, as cookies can go from perfect to burnt quickly.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart while still warm.

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