Holiday & Gifting
Gingerbread Cut-Outs
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Warmly spiced, sturdy enough to decorate, soft enough to enjoy. The cookie that starts the holiday season.
Our royal icing recipe is included free in The Crumbridge Ten.
What you'll need
- Stand or hand mixer
- Rolling pin
- Cookie cutters
- Half-sheet pans and parchment
- Wire cooling rack
Print recipe
Gingerbread Cut-Outs
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 3 1/4 cups (405 g) all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
Instructions
- Beat butter and brown sugar until fluffy. Beat in egg and molasses.
- Mix in flour, baking soda, spices and salt. Divide into two disks, wrap and chill 2 hours.
- Roll 1/4 inch thick, cut shapes and bake on lined pans until firm at the edges. Decorate with Royal Icing.
Oven temperatures in °F. Ovens vary, so start checking at the low end of the time range. Contains common allergens; check ingredient labels.
Rather gift them than bake them?
Crumbridge gift boxes for clients and teams, delivered.
Request a QuoteFree CookbookThe Crumbridge TenTen crowd-pleasing desserts, plus a bonus royal icing, in one printable PDF.
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