Cut-Out Ginger Cookies are spicy ginger cookies that hold their shape when you use cookie cutters. The recipe is originally from the back of a brown sugar bag and included instructions for decorating the cookies. We didn’t have any decorating supplies so we just made the ginger cut-outs and sprinkled them with sugar.
The spicy dough is easy to make, though you will need to chill it before cutting. As for the cookies, they’re not too sweet, neither cakey nor soft, and hold their shape perfectly, as you can see by the horns on the longhorn. Well, almost perfectly.
So yes, maybe these are more appropriate for December, but no one complained when we served them in June.
Cut Out Ginger Cookies
- ½ cup unsalted butter 114 grams
- ½ cup packed light brown sugar 96 grams
- ¼ cup molasses
- 1 large egg
- 2 cups all-purpose flour 9 ounces
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- In a mixing bowl, beat the butter and brown sugar until creamy. Add the molasses and vanilla and beat until smooth. Scrape down sides of bowl and beat in the egg.
- Mix the flour, baking powder, salt, ginger, cinnamon, and nutmeg together in a separate bowl, then add to the butter mixture. Stir until you have a fairly soft dough. Divide dough into two sections, press into thick rounds, wrap tightly and chill for an hour or until ready to use.
- When ready to bake, preheat the oven and line a few baking pans with parchment paper.
- Leave one section of the dough in the refrigerator while you work with the other section. Roll or pres the dough to about ¼ inch thick on a flour or parchment lined surface. Using cookie cutters, cut out shapes and arrange on the parchment paper lined baking sheets.
- Bake cookies for 10 minutes or until they appear set. Sprinkle sugar over the hot cookies (it will melt and adhere) or skip the sugar, let the cookies cool and then decorate.
- Yield will vary based on the cutter, but you’ll probably get about 20 cookies.
They sound delicious!