Gingerbread Cutout Cookie Recipe

Aunt Chick’s Gingerbread Cutout Cookie Recipe

Make sure your little Gingerbread Boys (and Girls) come out looking dapper and tasting delicious every time! Filled with tasty spices such as ginger, nutmeg, and allspice this recipe will not disappoint. Decorate them with royal icing, licorice, and raisins to give your little Gingerbread people personality!


  • ½ cup shortening
  • ½ cup sugar
  • ½ cup dark molasses
  • ¼ cup water
  • 2 ½ cup flour
  • ¾ tsp salt
  • ½ tsp soda
  • ¾ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp allspice

Cream shortening and sugar. Blend in molasses, water, flour, soda, salt, and spices. Cover.

Chill for 2-3 hours.

Heat oven to 375°.

Roll dough to ¼” thick on a lightly floured board. Cut with gingerbread boy cutter. Place on an ungreased baking sheet. Bake for 10-12 minutes. Immediately remove from cookie sheet. Decorate with raisins, cherries, citron, licorice, and royal icing.

Decorate with Royal Icing

  • 1/2 cup plus 1 tablespoon dried egg whites
  • 1 cup plus 2 tablespoons warm water
  • 12 cups icing (confectioners’)sugar
  • 3/4 teaspoon cream of tartar

Combine all ingredients in the bowl of an electric mixer fitted with the whisk attachment. Start on slow speed and whisk the mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down the sides of the bowl with a rubber spatula after the first 3 minutes so that all the ingredients can be fully incorporated. Keep covered with a damp towel until ready to use.

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