Rollout gingerbread cookies

It’s almost holiday season and what better way to spend the holidays munching on some gingerbread cookies? It’s a classic biscuit that never goes out of style. I love this rollout gingerbread cookie recipe because it makes a large batch of gingerbread cookies. All you need to get started is a gingerbread cookie cutter.

A rollout cookie dough is thicker than other cookie dough. This is because it needs to be heavy and firm enough to be rolled out and then cut into with a cookie cutter. It should have a firm consistency similar to pie crust dough. Since this is a gingerbread cookie, you will need molasses. There are regular molasses but I’ve seen fancy molasses like pomegranate flavored ones. So you could experiment with different flavors of molasses for festive holiday vibes. I used a toothpick to mark out the eyes and buttons on the gingerbread cookie dough.

Since this makes a large batch you will need to bake the cookies in batches. Luckily, rollout cookies doesn’t spread out a lot when baking so you can place each cookie cut out close to each other on the parchment paper (see picture above). Let them cool on a wire rack to enhance the crispy, chewy texture we all love!

If you enjoyed these rollout gingerbread cookies, have a look at my gingerbread cups too!

Rollout gluten-free gingerbread cookies

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Servings: 40 Prep Time: 1-2 Hours Cooking Time: 50 Minutes 50 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, tightly packed

1/2 cup mollasses

1 large egg, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon table salt

1 teaspoon ground cinnamon

2 tablespoons ground ginger

 

 

Instructions

1. Using a hand mixer, cream the butter and both sugars until it looks pale in color. 
2. Then whisk in the egg and mollasses into the same bowl. 
3. In another mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and ginger together. 
4. Add this to the bowl from step 1. 
5. Refrigerate the dough for 1-2 hours. 
6. Preheat the oven to 350°F/175°C.
7. Separate the dough into two.
8. Rollout each dough ball separately on a floured surface until 1/4 inch thick, and use gingerbread cookie cutters to cut the dough.
9. Line a large baking tray with parchment paper and gently place the dough on it in a single layer without them touching.
10. Bake the dough for 10 minutes. 
11. Repeat step 10 until all the cookie dough is used up.