Ginger Cutout Cookies

Warmly spiced ginger cutout cookies with molasses and pumpkin pie spice—crisp on the edges, soft inside, and perfect for decorating with frosting, beads, or sparkling sugar.

Recipe Information

Total Time:

Yield:

3 to 4 dozen cookies

Ingredients

Ginger Cutout Cookies

½ cup unsalted butter, softened

½ cup shortening

1 cup packed brown sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

1 egg

2 tablespoons apple cider vinegar

3 cups all-purpose flour

1 cup whole wheat flour

Sugar Cookie Frosting

Edible beads and decorating sugar, optional

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Sugar Cookie Frosting

2 cups powdered sugar

¼ cup shortening

3 tablespoons water

1 teaspoon almond extract

Decorating sugars, optional

Directions

Ginger Cutout Cookies

In a large bowl, beat together butter and shortening with an electric mixer until fluffy. Beat in brown sugar, pumpkin pie spice, baking soda, and salt until well combined. Add egg, molasses, and vinegar. Beat again until well combined. Gradually beat in the flours until combined. Cover and chill several hours or until dough is easy to handle.
Preheat oven to 375°F. On a lightly floured surface, roll out dough to 1⁄8- to ¼-inch thickness. Cut out snowflakes with 3- to 4-inch cutters. Use tiny cutters to cut out holes in snowflakes, if desired. Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.
Decorate cooled cookies with frosting, edible beads and decorating sugar as desired.

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Sugar Cookie Frosting

In a medium bowl, beat together all ingredients with an electric mixer. Spread frosting on cookies and, if desired, top with decorating sugars.

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