Soft Gingerbread Cut-Out Cookies
These soft gingerbread cut-out cookies are a longtime family favorite and perfect for fall and winter baking. Lightly spiced, easy to roll, and great for decorating, they hold their shape without becoming dry or crunchy.
Soft Gingerbread Cut-Out Cookies
Soft, lightly spiced gingerbread cookies that roll easily, bake evenly, and stay tender. Ideal for cut-out shapes and decorating during the fall and holiday season.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup vegetable shortening or butter
- 1 large egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoon baking soda
Instructions
- Preheat oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper.In a large bowl, cream together the granulated sugar, brown sugar, and shortening until smooth.Add the egg and molasses and mix until well combined.Stir in the flour, salt, cinnamon, ginger, cloves, and baking soda. Mix until a soft dough forms.Roll dough out on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes.Place cookies on prepared baking sheets.Bake for 10–12 minutes, just until set. Do not overbake.Allow cookies to cool completely before decorating.
Notes
- These cookies should remain soft; remove them from the oven before they begin to brown.Dough can be chilled briefly if it becomes too soft while rolling.Cookies are best decorated once fully cooled.Store decorated cookies in an airtight container at room temperature.
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