Gingerbread Cutout Cookie Formulation
Updated: May 21
Gingerbread cookies are perhaps the most requested and baked cookies of the Holiday Season. Here is a fantastic formula that will give you excellent shape and texture. It works fantastic for gingerbread houses. We add a little lemon and orange to give our gingerbread a sophisticated twist on a classic. We think you will agree. At the bottom of this post, you will also be able to find our Home Baker's version of this recipe. Enjoy!
Creaming Method • In a 5 gallon stand mixer on medium speed, cream together softened butter, brown sugar and molasses until fluffy, 3-4 minutes, scraping the sides of the bowl after 2 minutes. • Scrape down sides of the bowl. Add the eggs, lemon zest an orange zest. Mix on medium speed until sugar mixture is smooth, about 2 minutes. • In large bowl combine the flour, salt, baking powder, and spices. • Add the flour mixture to the egg sugar mixture and incorporate slowly on low speed, scraping the sides of the bowl as needed. Mix on low speed 4 minutes. •Transfer dough to a food-grade bucket and chill 4 hours, or overnight.
Cookie Production: •Roll dough on a well-floured pastry mat to ¼ inch thickness. •Using a floured cookie cutter, cut into 3 inch shapes.
•Transfer to parchment lined sheet pans using a spatula to help retain a clean shape.
•Place on the sheet pan one inch apart.
•Bake at 375°F 8-10 minutes until set.
•Cool completely before decorating.
Looking for a home baker's version of our professional formulation? Here is our chef's favorite. It is a tried and true family recipe that works every time. They are fantastic to make ahead and store in the freezer until you're ready to decorate them.
Homemade Gingerbread Cutout Cookies
1 cup butter, softened 2 cup packed brown sugar 2 eggs 1 ½ cup molasses 8 cups Panhandle Milling all-purpose flour 1 ½ Tbsp. ground ginger 1 Tbsp. baking powder 2 Tbsp. ground cinnamon 1 ½ tsp teaspoon ground cloves 1/4 teaspoon salt
Royal Icing: 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites 1 teaspoon almond extract, vanilla or lemon juice
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness.
Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
Wash and sanitize work surfaces after handling raw dough and flour.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Decorate cookies. Yield: 5 dozen. If freezing to make ahead: Layer cool cookies in a large rectangular Rubbermaid container with pieces of parchment paper separating the cookies between layers.
Frosting: Combine the royal icing ingredients until smooth. Decorate cookies as desired.