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Gingerbread Cutout Recipe
Slopeside Stories Blog

Gingerbread Cutout Recipe

Holiday Recipes from Fairmont Chateau Whistler

It is just us, or is there nothing better than the smell of fresh-baked cookies coming from the kitchen? We don’t know about you, but the upcoming holidays have us craving some delicious, home-cooked classics. Executive Chef, Isabel Chung, has shared her favourite holiday gingerbread cookie recipe – and trust us, these won’t disappoint!

Follow these simple steps to create your own beautiful gingerbread cookies at home!


  • ½ cup butter, unsalted
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 large egg
  • 2 ½ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp ginger, ground
  • 2 tsp cinnamon, ground
  • ¼ tsp black pepper, freshly ground
  • ½ tsp clove, ground
  • ¾ tsp kosher salt

Let’s get baking!

  1. Cream together room temperature butter and brown sugar until fluffy.
  2. Add molasses and mix till smooth.
  3. Add egg and mix till smooth.
  4. Sift together all dry ingredients except for kosher salt.
  5. Mix dry ingredients including kosher salt into the creamed mixture.
  6. Once the dough comes together, remove from bowl and wrap well in saran wrap.
  7. Chill and rest for at least one hour or up to 2 days.
  8. Remove from fridge for 30 minutes and roll to desired thickness.
  9. Cut out with your choice of cookie cutter.
  10. Bake at 350F for 10-14 minutes depending on cutout size (until the bottom starts to brown).
  11. Remove from oven and cool to room temperature before decorating.

Royal Icing:

  • 2 large egg whites
  • 2 cups icing sugar
  • 1 tsp lemon juice, fresh
  • ¼ tsp vanilla or almond extract
  • Gel colouring

Step by Step:

  1. Whip egg whites in a clean bowl (stand mixer preferred) until very foamy.
  2. Add icing sugar, lemon juice and vanilla or almond extract.
  3. Beat until smooth, consistency should be soft and coat the back of a spoon. The icing should not hold shape when you lift the whisk.
  4. Test a cookie… holding a cookie gently by the sides dip the full surface area into the royal icing. Lift, allowing any excess to drain against the side of the bowl, flip cookie icing side up and allow to dry completely overnight. If the consistency is good, move to step 5. If not, add icing sugar if it is too thin and the icing runs, or add lemon juice by the drop if the icing is too thick and does not settle into a smooth surface on the cookie.
  5. Place half of the icing in a small shallow bowl (just big enough for your hand and the cookie). Using a toothpick add one or more gel colours to the icing and swirl lightly (do not over mix into the icing).
  6. Dip cookies as in step 4 adding more colour or icing as needed.
  7. Dry overnight before packaging.

Looking to try a few more holiday recipes? Learn more about our holiday favourites below!
Festive Fondue

If you’re looking for more inspiration, check out Slopeside Stories to learn more about Whistler’s most exciting activities, adventure, dining and more!

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