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Gingerbread Cookie Cutouts

Author: Roseanne Carrara, The Lunchbox Season



  • 1/2 c butter [or shortening or a combination of the two]
  • 1/2 c brown sugar
  • 2 1/2 c flour
  • 1 tsp baking powder
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 egg
  • 1/2 c molasses
  • 2 tsp vinegar
  • Sprinkles small candies or pretzels [to use as reindeer antlers]

Easy Icing Sugar Frosting

  • 1 c icing sugar
  • 1/2 tsp vanilla
  • 1 tbs milk or citrus juice
  • additional milk or juice by the tablespoon



  • In a bowl, whisk flour, powder, soda, and salt.
  • In a mixer, beat butter [or shortening] and sugar on medium high until smooth.
  • Beat in spices.
  • Beat in molasses, egg and vinegar until combined.
  • Beat in at least two cups of the flour with the mixer.
  • Stir in remaining flour with a spatula or spoon.
  • Divide dough into two or three discs.
  • Cover and chill for at least 4 hours.
  • Heat oven to 375 for 1/4 in thick cookies or 350 if you want 1/2-in thick cookies
  • Roll dough to desired thickness [between floured waxed paper sheets or parchment].
  • Cut dough with cookie cutters and place on parchment lined baking sheets.
  • Decorate with anything you want baked right into the cookie.
  • Bake for 5-8 minutes until lightly brown on the edges.
  • Cool, Ice and Decorate

Icing Sugar Frosting

  • Mix 1 c icing sugar, 1/2 tsp vanilla, 1 tbs milk or citrus juice and additional milk or juice by the tablespoon.
  • Colour with food colouring.