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Why You’ll Love This Recipe
There’s something truly nostalgic about the aroma of gingerbread wafting through the kitchen, and these Amber Gingerbread Cookies bring back so many cozy memories for me. They’re a holiday staple in our house, especially because they combine everything I love: warm spices, maple syrup sweetness, and that perfect cookie texture that holds its shape but stays soft in the center. I make them every December with Sophia, and we always use special cookie cutter shapes to match our growing gingerbread collection. The amber color is how I know they’re just right!
These cookies are part of our festive cutout cookie collection that also includes Spiced Gingerbread Cookie Dough, Pale Gingerbread Cookies, Orange Zest Gingerbread Dough, and frostings like Cranberry Buttercream. Every year we decorate and pack them in gift boxes for family and friends – and every batch starts with a dance party in the kitchen while the butter softens.
Watch how I make this recipe
Tools That Make It Easier
- Measuring Cup – Precise flour measurement is key for consistent dough.
- Measuring spoons – Spices can quickly overpower if not measured properly.
- Glass mixing bowl – I love watching the ingredients come together.
- Whisk – For evenly blending dry ingredients.
- Kitchen mixer – Creaming the butter and sugar to fluffy perfection is a must.
- Food wrap – Keeps the dough fresh while chilling.
- Adjustable rolling pin – Ensures a uniform cookie thickness.
- Christmas cookie cutter – We use different shapes for each gingerbread flavor.
- Cake spatula (optional) – Makes it easier to move delicate shapes.
- Baking sheet & parchment paper – Keeps cookies from sticking and browning too much.
- Cooling rack (optional) – Speeds up the cooling process.
What You’ll Need From Your Pantry
- 3 cups All-Purpose Flour
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple Syrup
- ¾ cup Unsalted Butter (room temperature)
- ½ cup Brown Sugar (packed)
Before You Start: My Quick Tip
- Let the dough rest on the counter 10 minutes if it’s too firm to roll.
- Keep a tiny bowl of cornstarch nearby in case things get sticky.
- Chill the cutouts before baking for best results.
- Bake one tray at a time on the middle rack.
- If you want super crisp edges, use a cake spatula to move shapes onto the tray.
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Let’s Make It Together
Make the Dough
- Prep all your ingredients ahead of time – this makes the process smoother, especially when baking with kids.
- In a glass mixing bowl, whisk together flour, baking soda, salt, and all the spices.
- In a separate bowl, whisk the egg, maple syrup, and vanilla until smooth.
- In your mixer bowl, cream the butter and brown sugar on medium speed for 2-3 minutes, until light and fluffy.
- Scrape down the bowl and add the wet mixture. Beat again until fully combined.
- Slowly add the dry mixture in thirds, mixing on low until a soft, slightly firm dough forms.
- Divide into 2 disks, wrap in food wrap, and chill for at least 1 hour.
Roll & Bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- Lightly flour your surface and roll dough to ¼ inch thickness using your adjustable rolling pin.
- Cut into shapes and place 1 inch apart on your prepared sheet.
- Chill the cutouts on the sheet for 10 minutes – this helps them keep their shape.
- Bake for 8-10 minutes until the edges are set but the centers are still soft.
- Cool for 5 minutes on the sheet, then transfer to a cooling rack.
Recipe variations
- For a deeper flavor: Replace maple syrup with molasses.
- Spicier version: Add a pinch of black pepper for extra warmth.
- Gluten-free: Use a 1:1 gluten-free baking flour.
- Lighter spice: Reduce cloves and add more nutmeg if you're not a fan of strong spice.
Troubleshooting Common Issues with Cutout Cookie Dough
Even with the best recipes and careful preparation, sometimes things don’t go as planned in the kitchen. But don’t worry! I’ve encountered plenty of baking hiccups, and I’m here to share some tips to help you troubleshoot common issues with cutout cookie dough.
Dough Too Sticky
If your dough feels sticky and hard to handle, it might need a little extra flour. This can happen due to slight measurement variations or even humidity in the kitchen. Start by adding one tablespoon of all-purpose flour at a time, gently kneading it into the dough until it’s firm but still pliable. Be careful not to add too much flour, as it can make the cookies dry.
Dough Cracking While Rolling
Sometimes chilled dough can feel a bit too stiff and crack when rolled out. If this happens, let the dough sit at room temperature for 10-15 minutes to soften slightly. The high butter content in the dough makes it firm when cold, but letting it warm up a bit will make rolling much easier.
Cookies Spreading During Baking
If your cookies lose their shape in the oven, it’s often due to insufficient chilling. After cutting out your cookies, place them back in the fridge or freezer for 10-15 minutes before baking. This step helps the dough hold its shape and prevents spreading.
Another trick is to add a teaspoon of cornstarch to the dry ingredients. Cornstarch reduces spreading during baking and keeps the cookies nice and sturdy for decorating.
Uneven Baking
Uneven baking can happen if the cookies are different sizes or if multiple trays are stacked in the oven. To avoid this, make sure your cutout cookies are all the same thickness and bake one tray at a time on the middle rack. This ensures even heat distribution and perfectly baked cookies every time.
Overbaked or Burnt Edges
If your cookies are coming out with dark edges, they may have baked too long. Keep an eye on them as they bake—most cookies are done when the edges are set but the centers still look slightly soft. Start checking a minute or two before the recommended baking time to ensure they don’t overbake.
Dough Too Soft to Cut
If the dough is too soft when you’re cutting out shapes, it likely hasn’t chilled long enough. Pop it back in the fridge for another 20-30 minutes to firm up before trying again. Patience is key for perfectly shaped cookies!
Personal Tip
Don’t get discouraged if things don’t go perfectly the first time. Baking is as much about learning as it is about enjoying the process. I’ve had my share of “oops” moments, but each one taught me something new. And honestly, even the imperfect cookies still taste amazing!
Troubleshooting is just part of the fun when baking, and with a little patience and these tips, you’ll have beautiful, delicious cut-out cookies ready to share. Let’s move on to the best part—enjoying these delightful creations!
Preserving Cutout Cookie Dough: Storage and Freezing Tips
Proper storage and freezing are key to preserving the quality of cutout cookie dough, ensuring it’s just as good when you’re ready to bake as it was when you first made it. Whether you’re chilling dough for a short period or freezing it for future use, these methods are essential for maintaining flavor and texture. This section provides practical tips and techniques to help you efficiently store and extend the life of your cookie dough.
Storing Dough in the Refrigerator
If you’re planning to bake within the next few days, store the dough in the refrigerator. After dividing the dough into two portions, wrap each one tightly in plastic wrap and place it in the fridge. Chilling the dough for at least an hour firms it up, making it easier to roll and cut into shapes. You can store the dough in the refrigerator for up to three days.
Freezing Dough for Longer Storage
For longer storage, freezing the dough is a fantastic option. Here’s how I do it:
1. Wrap each dough disk in an extra layer of plastic wrap or aluminum foil to protect it from freezer burn.
2. Place the wrapped disks into a freezer-safe zip-top bag for extra protection.
3. Label the bag with the date and the name of the dough using a Sharpie. This avoids any confusion when you’re digging through the freezer later!
The dough will keep beautifully in the freezer for up to three months.
Thawing Dough for Use
When you’re ready to bake, simply transfer the dough from the freezer to the refrigerator and let it thaw overnight. By the next day, it will be chilled and ready to roll. If the dough feels too firm after thawing, let it sit on the counter for 10-15 minutes to soften slightly before rolling.
Freezing Baked Cookies
If you’re planning to bake ahead of time, you can also freeze the baked cookies. Once the cookies have cooled completely, layer them between sheets of parchment paper in a freezer-safe container. This prevents them from sticking together. Just like the dough, label the container with the date and flavor so you can stay organized.
When you’re ready to serve or decorate, let the cookies thaw at room temperature for about 30 minutes.
Staying Organized During Holiday Baking
My holiday baking season gets busy fast, so freezing dough and baked cookies is my secret weapon. I usually start making my dough in September, bake in October or November, and decorate in December. This timeline helps me stay ahead of the holiday rush while still having plenty of fresh, delicious cookies to share.
With these storage tips, you can make your holiday baking stress-free and enjoy the process just as much as the results!
Decorating Cutout Cookies: Techniques and Tips
Once my cutout cookies are baked and cooled, it’s time for my favorite part—decorating! This is where I can transform these tasty cookies into beautiful treats for any occasion. Whether I’m using royal icing, chocolate icing, or dipping them in chocolate, decorating is where creativity and tradition converge in my kitchen.
Getting Ready to Decorate
First, I always make sure my cookies are completely cooled before decorating. Trying to decorate warm cookies is a recipe for disaster—melting icing and smudged designs are no fun. Let them cool completely for the best results.
I like to set up my decorating area with everything I need organized and ready:
• Royal icing in piping bags with fine tips for detailed designs.
• Chocolate icing in piping bags, used just like royal icing for piping intricate patterns or designs.
• Dipped in chocolate for adding a glossy finish to cookies.
• Sprinkles, crushed nuts, or crushed peppermint candy canes for decorating dipped cookies.
• Edible markers for writing or drawing directly on the cookies.
I also line my workspace with parchment paper, which keeps cookies from sticking and makes cleanup easy.
Decorating with Royal Icing
Royal icing is my go-to for that smooth, polished cookie look. I start by outlining the cookie with a thicker consistency icing, then flood the center with a thinner icing. A toothpick is perfect for spreading the icing evenly and popping any air bubbles.
If I’m layering colors or adding details, patience is key! A light design or piping dries in about 24 hours, but fully flooded cookies can take up to 48 hours to dry completely. For a detailed guide on working with royal icing, check out my blog post How to Flood Cookies with Royal Icing. It’s packed with tips and tricks to make your cookies look professionally decorated!
Decorating with Chocolate Icing
Chocolate icing works similarly to royal icing—it’s piped on top of the cookies using a piping bag. It’s great for adding intricate patterns or creating fun, festive designs. You can use dark chocolate, milk chocolate, or white chocolate, depending on the look and flavor you’re going for.
Unlike dipped chocolate, chocolate icing dries with a slightly glossy finish and is ready to handle in about 30 minutes to an hour, depending on the thickness of the design. I go into more detail about working with chocolate icing in my blog post Chocolate Cookie Decorating Tips, so be sure to check it out for inspiration!
Dipped in Chocolate
Another fun and simple method is dipping cookies in melted chocolate. I dip half of the cookie into the chocolate for a two-tone effect, which looks both elegant and festive.
While the chocolate is still wet, I sprinkle the dipped side with holiday sprinkles, crushed nuts, or crushed peppermint candy canes. This method adds texture, color, and a burst of flavor to every bite. Unlike piped chocolate icing, dipped chocolate works as a base for these fun toppings. If you’re curious about how to achieve the perfect dipped cookie, check out my blog post How to Decorate Cookies with Melted Chocolate for a step-by-step guide.
Dipped cookies dry much faster than royal icing—typically within 30 minutes to an hour, depending on how thick the chocolate layer is.
Storing Decorated Cookies
Once decorated, I let the cookies dry completely before stacking or packaging. For royal icing, I allow up to 48 hours for flooded cookies to set, while chocolate icing or dipped cookies are usually ready in about an hour.
For gifting, I individually wrap each cookie in self-sealing plastic bags. This keeps them fresh, prevents decorations from smudging, and makes them look beautifully presentable.
Related Recipes to Explore
- Pale Gingerbread Cookies – Cocoa and spice in a subtle twist.
- Orange Zest Gingerbread Dough – Bright, fresh, and citrusy.
- Spiced Gingerbread Cookie Dough – A bolder, more traditional gingerbread.
- Cranberry Buttercream – The perfect frosting for these cookies.
Amber Gingerbread Cookies
Video
Equipment
- Chop cutter optional
- Cake Spatula optional
- Cooling rack optional
Ingredients
- 3 cups All-Purpose Flour
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¾ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple syrup
- ¾ cup Unsalted Butter at room temperature
- ½ cup Brown Sugar packed
Instructions
Amber Gingerbread Cookie Dough
- Start by measuring and preparing all your ingredients. This makes the baking process smooth and efficient from start to finish.
- In a glass mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, ground cloves, ground nutmeg, and salt. Whisk until everything is well combined, then set the bowl aside.
- In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully blended. Set this mixture aside.
- In the bowl of your kitchen mixer, add the unsalted butter (softened to room temperature) and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape down the sides of the bowl with a silicone spatula, then pour in the egg and maple syrup mixture. Mix on medium speed until fully combined and smooth.
- Slowly add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not feel sticky.
- Divide the dough into two equal portions. Place each portion onto a piece of plastic wrap, loosely wrap it, then press it into flat disks. Wrap tightly and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll and cut.
Baking Cookies
- While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Remove one disk of dough from the refrigerator. Lightly flour your work surface and adjustable rolling pin, then roll the dough out to about ¼-inch thickness. If the dough starts to crack or becomes too soft, return it to the refrigerator to chill briefly. Use Christmas cookie cutters or other desired shapes to cut out cookies. Carefully transfer the cutouts to the prepared baking sheet, leaving about an inch of space between each cookie.
- For cookies that hold their shape beautifully, place the baking sheet with the cut-out cookies in the refrigerator for an additional 10 minutes before baking.
- Place the baking sheet in the preheated oven and bake for 8-10 minutes. The edges should be set, but the centers should still feel slightly soft. The cookies will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
- Repeat the rolling, cutting, chilling, and baking steps with the second disk of dough until all cookies are baked.
Nutrition
From My Kitchen to Yours
Gingerbread Recipes
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
- Gingerbread Man Chocolates for Garnishing Cookies, Cupcakes, and Cakes
- Festive Holiday Cupcakes with Classic Gingerbread Flavor
- How to Make Amber Gingerbread Cookie Dough (No Molasses Needed)
- Fragrant Orange Gingerbread Cookies with Warm Spices
- Chocolate-Spiced Gingerbread Cookies for Christmas Baking
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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