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Spiced ginger cutout cookies topped with orange and white frosting sitting on white cake plate
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5 from 1 vote

Spiced Ginger Cutout Cookies

These cookies are totally spooktacular! Spiced ginger cutout cookies are flavored with fall spices and topped with a buttercream frosting.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Cookies
Cuisine: American
Difficulty: Intermediate
Method: Baking
Servings: 24 large cookies
Author: Kaleb

Ingredients

For the cookies

  • 8 tbsp (1 stick) unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup molasses
  • ½ cup sour milk (2 tsp vinegar with ½ cup milk)
  • 2 tbsp freshly grated ginger
  • 1 tsp freshly ground black pepper
  • 2 tsp baking soda
  • 5 ½ cups all-purpose flour
  • 1 tsp kosher salt

For the spiced buttercream frosting

  • 8 tbsp (1 stick) unsalted 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 sifted powdered sugar
  • food coloring gels (optional)

Instructions

For the cookies

  • Cream butter and slowly add granulated sugar with the mixer running. Mix until light and fluffy.
    8 tbsp (1 stick) unsalted butter, 1 cup granulated sugar
  • In a separate bowl, place molasses and stir in baking soda until incorporated. Set aside.
    1 cup molasses, 2 tsp baking soda
  • Add grated ginger, black pepper, and salt to creamed butter and sugar and mix.
    2 tbsp freshly grated ginger, 1 tsp freshly ground black pepper, 1 tsp kosher salt
  • Add molasses and soda.
  • Mix and slowly add flour.
    5 ½ cups all-purpose flour
  • When the flour is mixed in, add the sour milk and continue mixing until incorporated.
    ½ cup sour milk (2 tsp vinegar with ½ cup milk)
  • 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.
    8 tbsp (1 stick) unsalted butter, ¼ cup vegetable shortening
  • Add the cardamom, cinnamon, vanilla extract, and maple extract, mixing to incorporate.
    ¾ tsp ground cardamom, 1 tsp ground cinnamon, 1 tsp vanilla extract, ½ tsp maple extract (optional)
  • Slowly add powdered sugar to achieve the desired consistency (I use 3 cups).
    2-3 cups sifted powdered sugar
  • Separate frosting and create desired colors if you choose.
    food coloring gels (optional)
  • Decorate or frost cookies.

Video

Nutrition

Serving: 1cookie | Calories: 366kcal