Roll and Cut Gingerbread Cookies

Need a fool-proof soft and chewy gingerbread cookie? Look no further!

These gingerbread cookies are soft, cut out easily, and are the perfect cookie to eat this holiday season.

Ingredients

Instructions

1. In a medium saucepan, melt butter over medium-low heat. Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat.
2. Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture.
3. In a separate bowl, add baking powder, soda, and flour and whisk together. Add flour to the molasses mixture and mix with an electric mixer.
4. Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.
5. Preheat oven to 350ºF. Line cookie sheets with parchment paper and set aside.
6. On a floured surface, roll dough into 1/4-inch thick rectangle with a floured rolling pin. Cut out shapes with gingerbread man cookie cutter or cookie cutter of choice. Place at least an inch apart on cookie sheets.
7. Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheets for a few minutes and then transfer to cooling racks.
8. Once completely cooled, frost cookies or sprinkle with powdered sugar. Store in airtight containers at room temperature or in freezer.

Roll and Cut Gingerbread Cookies

In a medium saucepan, melt butter over medium-low heat. Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat.

Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture.

In a separate bowl, add baking powder, soda, and flour and whisk together. Add flour to the molasses mixture and mix with an electric mixer.

Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.

Preheat oven to 350ºF. Line cookie sheets with parchment paper and set aside.

On a floured surface, roll dough into 1/4-inch thick rectangle with a floured rolling pin.

Cut out shapes with gingerbread man cookie cutter or cookie cutter of choice. Place at least an inch apart on cookie sheets.

Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheets for a few minutes and then transfer to cooling racks.

Once completely cooled, frost cookies or sprinkle with powdered sugar. Store in airtight containers at room temperature or in freezer.

Or use them as decoration for my Gingerbread Cupcakes with Caramel Cream Cheese Buttercream recipe!