Ginger Cookie Dough for Cut Out Cookies
Elevate your holiday baking with this perfectly spiced Ginger Cookie Dough for Cut Out Cookies—a must-have recipe for creating beautifully shaped cookies with a cozy, festive flavor. Made with warm spices like ginger, cinnamon, and cloves, this dough is infused with molasses for a deep, rich sweetness and a tender texture that's easy to roll and cut into your favorite holiday shapes. The recipe's chill-and-roll method ensures clean edges and sturdy cookies that hold their shape perfectly while baking. Whether you're decorating with icing or enjoying as-is, these cookies are a holiday favorite that’s as fun to make as they are to eat! Perfect for holiday gatherings, cookie swaps, or a cozy baking day at home.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Light brown sugar
- 120 ml Molasses
- 1 large Egg
- 360 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, cream together the unsalted butter and light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter-sugar mixture and beat until well incorporated.
In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Scrape down the sides of the bowl to ensure all the ingredients are well combined.
Divide the dough into two equal portions and flatten each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 2 hours or until firm. This step is crucial for easier rolling and cutting.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your preferred cookie cutters to cut out shapes, re-rolling the scraps as needed.
Place the cut-outs on the prepared baking sheets, leaving about 1 inch between cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Decorate as desired!
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 322.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 605 mg | 47% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3149 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
