Gingerbread Cut-Out Cookies (With Piping Icing That Hardens)

Prep Time
Cook Time
2h 10m
Ready In

"These make great gingerbread men cookies! No egg in this recipe and servings are only estimated"

Original recipe yields 30 servings


  • Serving Size: 1 (76.5 g)
  • Calories 288
  • Total Fat - 6.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 16.3 mg
  • Sodium - 141.5 mg
  • Total Carbohydrate - 56.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 40.3 g
  • Protein - 2.2 g
  • Calcium - 30.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F, then lightly grease a large baking sheet.

Step 2

In a large mixing bowl cream the butter with sugar and vanilla until fluffy (about 3 minutes).

Step 3

Beat in molasses and water.

Step 4

In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.

Step 5

Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.

Step 6

Lightly flour a work surface.

Step 7

Roll out the chilled dough to about 1/4-inch thickness

Step 8

Using cookie cutters dipped in flour cut into desired shapes.

Step 9

Carefully using a spatula lift the cookies onto prepared cookie sheet about 2-inches apart, then bake for about 10-12 minutes or until edges are firm.

Step 10

Remove to wire racks and cool.

Step 11

For icing; in a bowl combine all icing ingredients until smooth and well combined. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

Tips & Variations

No special items needed.


Lindas Busy Kitchen

Love these delicious cookies, and they baked up perfectly. The guys have not been able to leave them alone! My friend and I enjoyed decorating them. Great for the cookie trays too! Thank you for sharing Carol! Linda

(25 Dec 2021)


I used this icing on sugar cookies I made and it was so easy to work with and hardened good. I separated the icing into 4 plastic cups then added food coloring to each cup and mixed. My cookies looked and tasted great!

review by:
(4 Jan 2014)


The best gingerbread cookies that I have tried, the dough is a dream to work with and the taste is just perfect, these will be my go-to recipe. thank you

review by:
(16 Dec 2013)


These are so good. Just the right amount of spice. I cut the recipe in half, and it was just right. I am going to make some more, so I can have some. I gave all those to the grandkids.

review by:
(21 Dec 2011)


These were excellent, especially considering I'm not a fan of gingerbread. Some things to note when making them... if you double the recipe it may not all fit in the mixer and heavy duty elbow grease is required. Also, the double recipe made made 41 5" cookies and a single recipe of icing was more than enough to thinly cover all 41 as shown in the picture.  I have taking these to work and I am getting requests to bring in more.... definitely a hit!

review by:
(19 Dec 2011)