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Easy No-Spread Cutout Gingerbread Cookies with White Piping

December 16, 2019 / 710 Comments

I have a small obsession with decorating cookies which started a few years ago. Now, I look for any reason I can to whip up a batch of cookies so I can practice my hand at my piping skills. White piping always has such a beautiful look over gingerbread cookies; the contrast in color makes the piping look so elegant. To make cutout gingerbread cookies you need to start with a no-spread recipe so that your gingerbread shapes will cutout and remain perfectly shaped after baking. This recipe is no-fail, and will result in perfectly shaped gingerbread cookies every time.

Baking Gingerbread Cookies

Making these cookies is really simple, takes very little time, and comes together so easily. Simply mix up the ingredients according to the directions and then roll the dough into a ball. After you get your cookie dough prepared, be ready to use it right away. It needs to be at room temperature when you roll and cut the dough. If you need to save it, wrap it in ceran wrap and refrigerate, but let it come to room temperature before using. Before you roll your dough be sure to flour your surface generously to keep it from sticking. Roll dough to 1/4 inch thick or slightly thinner.

Cutout your shapes. My favorite shapes for gingerbread cookies are gingerbread men, snowflakes, little houses, and sweaters! You will need to re-roll your dough into a ball and re-roll it out 2-3x to use all the dough.

Bake at 375 degrees for 7-9 minutes. Transfer to cooling rack when done and allow cookies to cool completely before decorating. Decorating is the fun part! My kids, age 3, 7, and 13 love to decorate cookies. My older children are getting pretty good at piping from all their practice. My youngest just has so much fun covering the cookies in frosting. You can also dip your cookies in white sugar sprinkles for added cuteness.

Decorating Gingerbread Cookies

The kids did such a great job decorating their cookies! Piping them is actually pretty easy, it just takes practice to get the technique down. I like to use store bought frosting, vanilla flavored, non-whipped (WHITE if you can find it, it is pure white and perfect for piping).

I then simply put 1/3 – 1/2 of a container of frosting into in an 18″ decorators bag with a number 3 tip and coupler. Don’t overfill the bags or the frosting will spill out the top. Even though we aren’t switching tips, using the tip with the coupler prevents the bag from bursting or leaking near the tip.

I usually refrigerate the bag for 10-20 minutes to stiffen it up before we start. If it gets too stiff, let it warm up for a bit. I prefer stiffer frosting when I pipe to get straighter lines. I also like to let the kids decorate their cookies in small sheet pans, it really helps control the mess.

Left to right below is Ashlyn’s, Emily’s, and mine!

The best part about decorating gingerbread cookies is when your all done, you can eat them! At least, according to my kids that’s the best part. You can also try out this easy no-fail sugar cookie recipe here. Check out the recipe below and have fun baking and decorating your own easy cutout gingerbread cookies!

Bree

Easy No-Spread Cutout Gingerbread Cookies

5 from 8 votes
These gingerbread cookies are easy to make and won’t spread, perfect for cutting out and decorating!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Ingredients Method

Ingredients
  

  • 3 cups All-purpose flour, unbleached
  • 6 tbsp Butter, unsalted, room-temperature
  • 3/4 cup Brown Sugar, light
  • 1 Egg, large
  • 1/2 cup Molasses, unsulphured
  • 3 tsp Vanilla extract
  • 1 tbsp Ground cinnamon
  • 1 tbsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/2 tsp Salt

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Combine spices and salt. Whisk into flour.
  3. Cream the sugar and butter in a mixer until just combined. Do not over mix, mixture should be dense, not whipped. Add molasses and vanilla.
  4. Slowly add in the flour mixture until cookie dough is formed. It will be crumbly but not dry, hand knead into a ball.
  5. Generously flour surface and roll dough to 1/4″ or slightly thinner. Dough should only be used at room temperature.
  6. Bake 7-9 minutes. Allow cookies to cool on a rack completely before decorating.

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Easy No-Spread Cutout Gingerbread Cookies with White Piping

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