Spiced Ginger Cutout Cookies
These cookies are totally spooktacular! Spiced ginger cutout cookies are flavored with fall spices and topped with a buttercream frosting.
Servings 24 large cookies
Calories 366kcal
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.
Nutrition
Serving: 1cookie | Calories: 366kcal | Carbohydrates: 66.5g | Protein: 3.2g | Fat: 10.2g | Saturated Fat: 5.4g | Trans Fat: 0.3g | Cholesterol: 20.7mg | Sodium: 211.3mg | Fiber: 0.9g | Sugar: 44.1g