Gingerbread men and houses have never been a yearly tradition for me.  However, I don’t really know why because I adore the spicy and complex flavor of ginger anything.  I spotted this adorable cookie cutter awhile ago though and I could not resist trying a new gingerbread cutout cookie recipe.

I was particularly intrigued by this recipe because it is one of the cookie recipes in the incredibly talented Bridget Edward’s book Decorating Cookies.  This book will encourage you to channel your inner cookie artist and try to recreate one of the 60 fun designs that Bridget offers in this book.

And not only does Bridget offer design inspiration, but she has you covered with all of the basics from how to fill a pastry bag to how to make your cookies sparkle with specialty decorating ingredients.

The thing that is so inspiring about this book is that Bridget is a self-taught baker and decorator which means that flawless design can be achieved by anyone with enough practice.  I have tried making royal icing several times and I must say, with the step-by-step instructions in this book, I was able to achieve my best frosting yet!

Gingerbread Cut-out Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: ~30 cookies

Warm and spicy gingerbread cookies perfect for decorating


  • 5 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1 cup (16 Tbsp) unsalted butter, cool and cut into cubes
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 1 egg


  1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
  2. In a large bowl beat butter and sugars together until light and fluffy. Add molasses and egg and mix to combine.
  3. Add the dry ingredients in three increments and mix until well combined.
  4. Divide dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  6. Roll out chilled dough one disk at a time (leaving the other disk in the refrigerator until you are ready to work with it) to about 1/4-inch thick. Cut shapes out and place onto prepared baking sheets leaving about 2 inches between the cookies.
  7. Place the sheets of unbaked cookies into the freezer for 5 minutes so that the cookies will maintain their shapes while baking.
  8. Remove from freezer and immediately bake 9-12 minutes or centers seem set.
  9. Cool completely before decorating.
  10. Recipe adapted from Decorating Cookies by Bridget Edwards

Gingerbread Cut-out Cookies {Satisfy My Sweet Tooth}

*Sterling Publishing provided me with a copy of Decorating Cookies by Bridget Edwards, but all opinions are, as always, my own.  

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3 Comments ( Reply )

  1. Hayley @ The Domestic Rebel
    Dec 20, 2012 @ 10:49 am

    These cookies are so so so cute, Mercedes! I love the heart that rests on the coffee mug–genius and adorable 🙂 Bridget is one cookie-decorating genius, isn’t she?! I need to snag a copy of her book stat.


    • Mercedes
      Dec 21, 2012 @ 8:46 pm

      Thank you Hayley! Yes, Bridget is so talented!


  2. Laura (Tutti Dolci)
    Dec 21, 2012 @ 5:23 pm

    Your cut-out hearts are so, so cute!


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