Gingerbread Cut Out Cookies are perfectly spiced shortbread dough that holds shape in the oven! You won’t find an easier, more flawless recipe!
Holy cow, Friends! Can you believe that Christmas is less than a week away? I’m not sure how it happened, but Christmas is indeed right around the corner. Being that it crept up on me this year, my holiday baking schedule is on an accelerated course. When I asked my boys which Christmas cookies that we should make this year, their response was a resounding, “Anything that is a vehicle for frosting.”
Well, alrighty then.
I swear that my boys will happily eat vanilla bean buttercream with a spoon if I let them. They pile the frosting and sprinkles on cookies so thickly that it’s hard to tell that there is in fact a cookie underneath. I prefer a more simplistic approach with a gentle outline, and maybe a sprinkle or two.
One thing that we can all agree on is that the chosen cookie recipe must be simple to make, easy for my kids to work with, and flawless enough that it won’t spread in the oven while baking. No one wants to decorate a gingerbread man that turns into a blob on the half sheet pan in the oven. And speaking of gingerbread men, this is my go-to gingerbread cut out cookies recipe!
Let’s make cookies!
For my Gingerbread Cut Out Cookies, I start with my favorite shortbread cookie recipe. No, seriously. I’m so in love with this recipe for holiday cookies! I use it as the basis for my swirly peppermint shortbread pinwheel cookies, shortbread linser sandwich cookies, and my super easy decorated shortbread cut out cookies.
Adding classic warm spices and a touch of light molasses to make these Gingerbread Cut Out Cookies isn’t much of a stretch. In fact, it is the most delicious idea that I’ve had this holiday season. The resulting Gingerbread Cut Out Cookies have all of the delicious flavors of gingerbread, with the crisp-chewy texture of shortbread. Frost the cookies with my vanilla bean buttercream or use this super simple royal icing that is made without eggs.