Gingersnap Cut-Out Cookies


Gingersnap Cut-Out Cookies

Sugar and spice, these cookies are SO nice. The Gingersnap Cut-Out Cookies not only taste delicious, the aromatherapy they release as they bake is proof the holidays are upon us. And truth be told, these cookies are just too good to be strung and hung on the tree ... OK ... maybe just a few.


about 30 (3-inch) cookies

Total Time

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Test Kitchen Tip

An easy decorating tip: Sprinkle the cut-out dough pieces with sparkling sugar before baking them.


Whisk together flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt.

Cream butter and sugar with a mixer on high speed until light and fluffy, 5 minutes. Add egg and vanilla; mix until combined. Beat in molasses, scraping down sides of bowl as needed.

Add flour mixture to creamed mixture; beat just until combined. Divide dough into two portions, and wrap each in plastic; chill at least one hour.

Preheat oven to 350°. Line baking sheets with parchment.

Roll one dough half on floured parchment to ¼-inch thick. Flip and turn dough often during rolling to prevent it from sticking.

Cut dough with 3-inch cookie cutters; transfer to prepared baking sheets, spaced 1-inch apart. Repeat procedures with remaining dough half. Chill, reroll, and cut out dough scraps one time for additional cookies.

Bake cookies until set, 10–12 minutes; do not overbake. Cool cookies on baking sheets 5 minutes, then transfer to a rack to cool completely.

Nutritional Facts

Nutritional Facts

Per cookie

Calories: 81

% Daily Value*

Cholesterol 14mg 4%

Sodium 64mg 2%

Carbs 13g 4%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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