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Classic Gingerbread Cutouts

Rated as 4.26 out of 5 Stars

"These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!"
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1 h servings 153
Original recipe yields 36 servings (3 dozen)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  3. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  5. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 153 calories; 3 29.8 2.1 17 80 Full nutrition

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Read all reviews 127
  1. 151 Ratings

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Most helpful positive review

This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbre...

Most helpful critical review

They weren't sweet enough for our tastes - and too crunchy. I didn't use icing, though - that may have helped.

Most helpful
Most positive
Least positive

This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbre...

I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of 1/8" made the cookies softer and more fun to decorate. My daughter decorated the cookies, putting t...

This made a beautiful gingerbread house! I used the template on this website and did the recipe exactly as it says to here. It made a gingerbread house and quite a few large gingerbread people. ...

This is a great recipe. I added more spice. 2 1/2 tsp ginger, 2 tsp cloves, 2 tsp cinnamon and i also added nutmeg for that extra kick. They are awesome. Soft and delicious. I will definatly be...

i had to add about a half cup more flour to the dough in order for it to be workable for the cutouts, and the surface needed to be heavily floured. but once i figured that out, the cut outs cam...

These cookies were so easy to make. I laughed when I saw it only took an hour to make them but I was cleaned up and finished an hour after I started them. They were easy to mix and the easiest...

Well, I didn't have molasses, allspice OR cloves! But I used this recipe anyway. I used maple syrup instead of the molasses, doubled the cinnamon and crossed my fingers. They turned out reall...

Best gingerbread Ive ever made! It wasnt too dry or hard, and it made perfect little men for decorating. I did add about half a tsp more ginger powder, but everything else was perrrfect!

This gingerbread is soft and delicious. The whole family loved them and my littlier ones had a great time making them with me. Definitely a keeper!