Gingerbread Cutouts

Total Time:
2 hr 45 min
2 hr 30 min
15 min

about 24 cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup packed light brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons unsalted butter, melted
  • 2 large egg yolks
  • Cooking spray
  • 2 cups confectioners' sugar
  • 2 tablespoons meringue powder
  • Nonpareils, for decorating (optional)
  • Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.

  • Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.

  • Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

  • Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.

  • Photograph by Andrew Purcell

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    This recipe is featured in:

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