Gingerbread Cut-Out Cookies
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Gingerbread Cut-Out Cookies are the ultimate holiday cookie in my opinion. Those cute little gingerbread people just represent Christmas with their flavor and cuteness.
On my quest for the perfect gingerbread cut-out dough, I knew I wanted to incorporate sour cream. I don’t know what exactly it does scientifically for the dough but because Liz over at Farmwife Cooks has it in her amazing sugar cookie dough I figured it must do something.
Gingerbread Cut-Out Cookies
So I have to be honest, I don’t like high-maintenance cookie dough. It’s just not my thing, I have very little patience.
That being said……this is kind of a high-maintenance cookie dough. But this one was worth it!
This dough defiantly needs to be refrigerated, preferably overnight. Which, looking at the glass half full, can be a good thing, anything make ahead is a bonus. The traditional molasses component makes this a very sticky dough, but it is so worth it!
I used Wilton Cookie Icing in the bottles on some because it’s easy! Cute decorated cookies don’t have to be hard work!
And of course, you can never ever have too many kinds of sprinkles!
I also cut some smaller guys and simply sprinkled them with powdered sugar. So super easy and delicious!
If your looking for more Christmas Cookie ideas be sure to check out my
Gingerbread Cut-Out Cookies
Ingredients
- 1/2 cup butter, softened
- 1½ cups brown sugar
- 1/2 teaspoon salt
- 1 cup molasses
- Tablespoon ground ginger
- 1 egg
- 1 cup sour cream
- 4-6 cups flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
Instructions
- In a mixing bowl with an electric mixer cream the butter, brown sugar and salt
- Add the molasses, ground ginger and egg to your mixing bowl and combine with the creamed butter and sugar until well incorporated
- Add the sour cream and incorporate thoroughly
- Sift, yes please sift, together 4 cups of flour, baking powder, baking soda, cinnamon, cloves and nutmeg together
- Mix into your batter slowly and small amounts at a time until all is combined.
- If your batter feels super super stick go ahead and add an additional cup of flour then as best as you can scrape the sides of the bowl and gather dough into a ball - will still be somewhat sticky - now cover the bowl with plastic wrap and stow it in the refrigerator for at least 4 hours but the longer the better.
- Once dough is chilled roll out in manageable amounts on a floured surface to about 1/2 an inch thick and using your favorite gingerbread shaped cookie cutter cut those cookies out.
- Place cut-out cookies on a parchment-lined cookie sheet - make sure they aren't touching each other.
- Bake in a pre-heated 375° oven for 10-15 minutes, depending on the size of your cookies.
Notes
- Molasses makes this dough sticky, add extra flour if you feel you need to but the longer the dough rests in the refrigerator the more it stiffens up and will be easier to handle
- The small the cookie size the less cooking time so watch that first batch carefully to gauge how long yours will take to cook.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I’ve never made gingerbread cookies! It’s always been on my list of recipes to try! Maybe this is my year.