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Gingerbread Cut-Out Cookies

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Gingerbread Cut-Out Cookies
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Makes: 24 servings adjust
Makes 2 dozen large size gingerbread men. I use smaller 2-inch-size cookie cutters and 1/2 recipe makes about 40 cookies this way.

NOTE: The dough requires a 4 hour chill time!



  • 3 cups All-Purpose Flour
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 14 teaspoon Ground Nutmeg
  • 14 teaspoon Salt

Step 1

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.


  • 34 cup Unsalted Butter, softened
  • 34 cup Brown Sugar, firmly packed

Step 2

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.


  • 12 cup Molasses
  • 1 large Egg
  • 1 teaspoon Vanilla Extract

Step 3

Add molasses, egg and vanilla; mix well.

Step 4

Gradually beat in flour mixture on low speed until well mixed.

Step 5

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Step 6

Preheat oven to 350°F.

Step 7

Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Step 8

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Step 9

Decorate cooled cookies as desired. Store cookies in airtight container.
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