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Potato Gingerbread Cut-Outs

These Potato Flake Gingerbread Cut-Out Cookies bring a clever twist to a timeless holiday favorite. Dehydrated potato flakes add body and tenderness, giving the dough a smooth, workable texture that rolls and cuts cleanly. Perfect for holiday cookie trays, edible gifts, or any occasion that calls for a little comfort.
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Total Time150 Mins
Prep Time20 Mins
Cook Time10 Mins
ServingsServes 24 cookies
Cuisine: American

Dish

Dessert

Prep Time

20 Mins

Cook Time

10 Mins

Servings

24 cookies

Description

These Potato Flake Gingerbread Cut-Out Cookies bring a clever twist to a timeless holiday favorite. Dehydrated potato flakes add body and tenderness, giving the dough a smooth, workable texture that rolls and cuts cleanly. Perfect for holiday cookie trays, edible gifts, or any occasion that calls for a little comfort.

Ingredients

+

Gingerbread Cut-Outs

  • 3 cups (360 g) All-Purpose Flour
  • 1/3 cup (35 g) Dehydrated Potato Flakes
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Nutmeg
  • 1/2 cup (115 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Dark Brown Sugar, packed
  • 1 large Egg
  • 1/2 cup (170 g) unsulfured Molasses (not blackstrap, unless you want a bitter bite)
  • 2 tbsp Milk
+

Royal Icing

  • 4 cups (480 g) Powdered Sugar, plus more as needed
  • 3 tbsp Meringue Powder
  • 1/2 cup Water, plus more as needed
  • 1 tsp Vanilla Extract

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Preparation

  1. Preheat oven to 350 degrees F.
  2. In a bowl, whisk flour, potato flakes, baking soda, baking powder, salt, and spices.
  3. In a stand mixer (or using a hand mixer), cream butter and brown sugar until fluffy. Beat in egg, then molasses.
  4. Add dry ingredients in two additions, alternating with the milk. Dough should be firm but pliable. If it feels sticky, dust in another tablespoon or two of flour.
  5. Flatten the dough into a disk, wrap in plastic wrap, and chill at least 2 hours (overnight is better). The potato flakes hydrate during this rest, which keeps the cut-outs sharp later.
  6. While the dough is chilling, make your royal icing. In a stand mixer fitted with a whisk attachment, whisk together the meringue powder and water until foamy, about 1 minute. At a low speed, add the powdered sugar gradually. Once all the powdered sugar has been added, add the vanilla. Whip at high speed for about 2 minutes until soft peaks have formed. If it is too thick, add more water. Transfer to a piping bag once you achieve the desired consistency.
  7. Roll dough on lightly floured surface to 1/4 inch (6 mm) thick. Cut shapes. Transfer to parchment-lined sheet.
  8. Bake at 350°F (175°C), 8–10 minutes for softer edges, 10–12 for crispier. They’ll puff slightly but settle flat.
  9. Let cool on pan for 5 minutes, then transfer to rack. Decorate as you like.

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Nutrition Facts Per Serving

Calories

140

Fat

4.5g

Sodium

100mg

Cholesterol

20mg

Vitamin C

0.01mg

Carbohydrates

23g

Fiber

1g

Protein

2g

Potassium

140mg

Sugar

10g

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