Cutout molasses cookies are soft, lightly spiced, and easy to roll and cut into holiday shapes. The dough holds its shape well, bakes tender, and delivers the warm, classic molasses flavor that belongs on every holiday cookie tray.
These cookies are perfect for cutters, stamps, and simple decorating with a sweet vanilla glaze.
Why You’ll Love This Recipe
- Soft molasses cookies that keep their shape when cut.
- Simple dough that rolls out easily.
- Warm holiday spices—think classic ginger-molasses flavor.
- Perfect for cookie cutters, stamps, and festive decorating.
- Quick vanilla glaze for brushing or dipping.
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- ½ cup white sugar
- ½ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 large egg
- 3 cups all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup molasses (light or unsulphured recommended)
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
How to Make the Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, shortening, white sugar, and dark brown sugar until smooth.
- Add the egg and molasses and mix until combined.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add the dry ingredients to the creamed mixture and mix until a soft dough forms.
- Place the dough between two sheets of parchment and roll to ¼-inch thickness for easy handling.
- Dip cookie cutters or stamps in granulated sugar to prevent sticking, then cut or stamp shapes from the dough.
- Place the cookies on the prepared baking sheets, spacing them slightly apart.
- Bake 7–8 minutes, until the edges are set. Avoid overbaking to keep cookies tender.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Vanilla Glaze
- Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add milk a little at a time to reach the desired consistency.
- Using a pastry brush or spoon, lightly brush or dip the cooled cookies in the glaze.
- Allow the glaze to set completely before storing.
Quick Tips
- Dip cookie cutters or stamps in granulated sugar before each cut to prevent sticking.
- Keep the dough slightly chilled if it becomes too soft for clean cuts.
- Decorate simply with crystallized sugar, sprinkles, or a light vanilla glaze.
- Use an adjustable rolling pin for even thickness, and cool sheets between batches.
- Prefer light or unsulphured molasses for a milder, sweeter flavor; avoid bitter blackstrap molasses.
Recipe
Cutout Molasses Cookies
Yield: about 56 cookies • Prep time: 15 mins • Bake: 7–8 mins • Total time: ~22 mins
Equipment
- Cookie sheet(s)
- Parchment paper
- Rolling pin (adjustable recommended)
- Cookie cutters or 2″ cookie stamps
- Wire cooling rack
Notes
- Use light or unsulphured molasses for the best flavor; blackstrap is too bitter for this recipe.
- If the dough softens while you work, chill it briefly before rolling again.
- Let cookies cool completely before glazing so the icing sets smoothly.
Nutrition (estimate per cookie): 84 kcal.
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