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Cut-Out Gingerbread Cookies

Prep Time 15 mins
Cook Time 15 mins
Rest Time 1 hr
Course Dessert
Cuisine American
Servings 24 Cookies


  • 6 tablespoon Non-Dairy Butter
  • 7 tablespoon Granulated Sugar
  • 2 tablespoon Blackstrap Molasses
  • 2 tablespoon Plant Milk
  • 1 ½ Cups All Purpose Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Kosher Salt
  • 2 ½ teaspoon Ginger
  • 1 ½ teaspoon Cinnamon
  • ½ teaspoon Allspice
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Clove


  • In a stand mixer fitted with the paddle attachment OR un a large bowl with a wooden spoon, cream the non-dairy butter and sugar.
  • Add molasses and plant milk and stir well.
  • Add flour, salt, baking soda and all the spices and stir well. The dough should come together fairly easily, but if you need to add 1 or 2 additional teaspoons of plant milk you can.
  • Form a disc with the dough, wrap it in plastic wrap and chill in the refrigerator for at least and hour, or up to 3 days.
  • Preheat oven to 325* and line a sheet tray with parchment.
  • Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about ⅛ of an inch.
  • Use a cookie cutter to cut desired shapes. Then transfer cookies to the parchment lined baking sheet. Press remaining scrap dough back into a disc, wrap in plastic and return to the refrigerator.
  • Bake cookies in a 325* oven for 18-22 minutes or until they are just starting to darken around the edges and the center of the cookie feels set when you press it with a finger.
  • Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.
  • Repeat with remaining dough.
  • Cool completely before decorating.
Keyword Cookies, Cut Out Cookies, Gingerbread, Gingerbread Cookies, Holiday Cookies, Spice Recipes