Cutout Molasses Cookies are lightly spiced, easy to roll out, and great for making holiday shapes with cookie cutters or stamps. The dough holds its shape well, bakes up soft, and has that classic molasses flavor that fits right into the holiday season.
Why You'll Love This Recipe
- Soft molasses cookies that hold their shape when cut.
- Easy dough that rolls out easily.
- Warm spices that taste like classic ginger molasses cookies.
- Great for cookie cutters, cookie stamps, and holiday decorating!
- Simple vanilla glaze for dipping or brushing.
Ingredients in Cutout Molasses Cookies
- 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 & leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup molasses (light molasses or unsulphured molasses recommended)
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
How to Make Molasses Cookies Cutouts
- Preheat the oven to 350°F. Line cookie 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 together 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 on medium speed.
- Transfer the dough to parchment paper. Roll to ¼-inch thickness between to sheets of parchment paper for easy rolling.
- Dip cookie cutters or cookie stamps in granulated sugar to prevent sticking, then cut or stamp cookies from the dough.
- Place cookies on the prepared baking sheets.
- Bake for 7-8 minutes, or until the edges are set. Do not overbake.
- Cool cookies on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
How to Make the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a little milk at a time if needed to thin the icing.
- Using a pastry brush, lightly brush the tops of the cooled cookies with the glaze.
- Allow the glaze to set before storing.
Quick Tips
- Dip the stamps and cookie cutters in sugar to prevent sticking.
- Keep dough slightly chilled for clean cuts.
- These cookies pair well with simple decorations such as crystallized sugar or a sweet vanilla glaze.
- Use an adjustable rolling pin for even rolling.
- Cool the cookie sheet between batches.
More Christmas Cookies
Here are more Christmas cookie recipes to round out your holiday baking list:
- Gingerbread Cookies - Classic warm spices and great for decorating.
- Old-Fashioned Molasses Cookies - A Christmas classic recipe that is a chewy ginger molasses cookie.
- Kolaczki Cookies - Soft cream cheese dough filled with jam.
- Chocolate Peppermint Cookies - Brownie-style cookies with peppermint throughout.
- Snickerdoodle Cookies - Soft cinnamon-sugar classics for every Christmas tray.
📖 Recipe
Cutout Molasses Cookies
Soft cutout molasses cookies flavored with warm spices and finished with a light vanilla glaze. Easy to roll, stamp, and bake for the holiday season.
Equipment
- 2" Christmas Cookie Stamps
Ingredients
Molasses Cookies
- 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
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour - spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup molasses
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together butter, shortening, white sugar, and brown sugar until smooth.
- Mix in the egg and molasses.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add dry ingredients to the creamed mixture and stir until a soft dough forms.
- Roll dough on a lightly floured surface to ¼-inch thickness.
- Dip cookie cutters or cookie stamps in sugar. Cut out shapes.
- Transfer cookies to the prepared baking sheets.
- Bake 7-8 minutes, or until edges are set.
- Let cool on the baking sheet for a few minutes, then move to a wire rack.
- Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Add a little milk at a time if needed.
- Use a pastry brush to brush the glaze over cooled cookies.
Notes
- Use light molasses or unsulphured molasses for the best flavor. Avoid blackstrap molasses, which is bitter.
- Dip cookie cutters or stamps in granulated sugar before each cut to help prevent sticking.
- Use an adjustable rolling pin to roll the dough to ¼-inch thickness for evenly baked, soft cookies.
- If the dough becomes too soft while working, chill it briefly before rolling again.
- Let cookies cool completely before brushing with glaze.
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 0.4mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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