Gingerbread Cutout Cookies Gingerbread Cutout Cookies

Gingerbread Cutout Cookies | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.

  • Prep time 50 minutes
  • Total time 3 hours


Cookie Dough:
Royal Icing:


Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. 

Shape dough into 2 discs; wrap in plastic wrap and refrigerate for 1 hour. Let discs stand at room temperature until soft enough to roll out, about 10 minutes. 

Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using festive cookie cutters, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on prepared pans. Refrigerate until firm, about 20 minutes. 

Bake, 1 sheet at a time, until firm, 10 to 12 minutes. Let cool on pans for 2 minutes. Transfer to racks; let cool completely. 

Royal Icing: In bowl, beat water with meringue powder until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 4 minutes. Spoon into piping bag fitted with small plain tip; pipe desired design onto cookies. Let stand until dry, about 20 minutes. 

Make-ahead: Store undecorated cookies in airtight container for up to 5 days or freeze for up to 1 month. Decorate 1 to 2 days before serving.

Makes about 30 cookies.

Nutritional facts Per cookie: about

  • Sodium 24 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 109
  • Total fat 2 g
  • Potassium 64 mg
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g


  • Iron 5
  • Folate 7
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Gingerbread Cutout Cookies