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If you haven’t noticed, I love fall: the weather, the decor, the entertaining, and especially the baking! Have you ever noticed that when it’s fall, baking is somehow instantly cozier? The cool winds may be blowing outside, but inside, the oven warms my kitchen (and I hope yours too!) and the spices and a nice warmth to the baked goods. For me, these spiced ginger cutout cookies are the quintessential autumnal cookie (and of course perfect as October’s cookie of the month).
These cookies are flavored with real ginger and sweetened with molasses. And since I made them oversized – some may say giant – and decorated them with a spiced buttercream frosting, they are my go-to for any trick or treaters that may stop by. Sadly, since I live way out in the country, not many kids actually stop by. But each year I make sure to have plenty of baked goods and homemade candies on hand just in case!
These spice cookies just so happen to be one of my personal favorites. Not only because they’re straight up delicious, but because it’s a recipe that’s been passed down from my great grandma (with a few tweaks). Since they’re what I’d call an iconic fall cookie, I hope you’ll want to make this one of your family recipes as well!
Watch how to make these spiced ginger cutout cookies
Once you make these cookies, make sure to leave me a comment and let me know how much you loved them (’cause I know you will!). Also leave me a star rating so I know the scale of your love!
Spiced Ginger Cutout Cookies
Ingredients
For the cookies
- ½ cup butter room temperature
- 1 cup sugar
- 1 cup molasses
- ½ cup sour milk (1 tbsp vinegar plus enough milk for ½ cup total)
- 2 tbsp freshly grated ginger
- 1 tsp ground black pepper
- 2 tsp baking soda
- 5 ½ cups flour
- 1 tsp salt
For the spiced buttercream frosting
- ½ cup butter room temperature
- ¼ cup vegetable shortening
- ¾ tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp maple extract (optional)
- 2-3 cups powdered sugar sifted
- food coloring gels (optional)
Instructions
For the cookies
- Cream butter and slowly add sugar with mixer running. Mix until light and fluffy.
- In a separate bowl, place molasses and stir in baking soda until incorporated. Set aside.
- Add grated ginger, pepper, and salt to creamed butter and sugar and mix.
- Add molasses and soda.
- Mix and slowly add flour.
- Roll out to approximately ⅜-inch thick and cut out. I use pumpkin cutters of different sizes (originally from Target but no longer available). If the dough seems too sticky to roll out, you may chill for a while to make it easier to work with.
- Bake at 350°F for 10-15 minutes. The cookies will puff and spread slightly.
- Let cool on a baking pan for five minutes and then on a rack until completely cool.
For the frosting
- Cream butter and shortening.
- Add the spices and flavorings, mixing to incorporate.
- Slowly add powdered sugar to achieve desired consistency (I use three cups).
- Separate frosting and create desired colors if you choose.
- Decorate or frost cookies.
Can you freeze this dough?