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Kahlua Gingerbread Cutouts

Kahlua Gingerbread Cutouts

Kahlua Gingerbread Cutouts

0 from 0 votes
Kahlua Gingerbread Cutouts
4.5 rating based on 12,345 ratings
4.5/5 (19)
Course: Cutout Cookies, Rolled CookiesDifficulty: Medium



A lightly-spiced gingerbread cookie with Kahlua for a coffee-infused flavor. Also a recipe for Kahlua frosting for decorating.


  • For the cookies:
  • 1/2 cup solid vegetable shortening, softened

  • 1/4 cup butter, softened

  • 1/2 cup packed light brown sugar

  • 1 large egg

  • 1/4 cup molasses

  • 2 tablespoons Kahlua

  • 2-1/4 cups sifted all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • For the frosting:
  • 1 pound powdered sugar

  • 1/4 cup Kahlua

  • 3 tablespoons shortening, softened

  • 3 tablespoons butter, softened

  • 2 teaspoons light corn syrup

  • food coloring (optional)


  • Make the cookies:
  • Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. Preheat oven to 350 F. and lightly grease cookie sheets or line with parchment paper. On well-floured board or between two sheets of waxed paper, roll out each portion of dough to 3/8″ thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on prepared baking sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.
  • Make the frosting:
  • In a large bowl mix all frosting ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips. If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.


Name & Location
(example: Sue in LA)

Execellent recipe. I made these cookies into a sandwich and I put the icing as a filling...superb!!!
- A Baker
I made these for my co-workers and family and EVERYONE loved them! They were a huge hit!
- A Baker
Simply delicious and neither the ginger or Kahlua were over-bearing in taste.
- A Baker
So decadant, so divine. I never bake cookies (it's been years) but, I picked out this recipe for an office party and they stole the show. Thanks!
- A Baker
What an awesome cookie. I doubled the batch and experimented with the thickness of the cookie, the thinner the cookie the crisper the texture. I had a bit of trouble with the icing not setting (drying) add more icing sugar if you have the same problem. The best cookies came off my baking stone from the Pampered Chef, the second best came off my Silpat (Martha Stewart approved). I burnt the ones on the tefal sheets - opps! Enjoy!
- Sherri in Ontario
I like this cookie, and so did my friends, you can taste the Kahlua expecailly in the icing. I will make these again.
- A Baker
I made these cookies last year and everyone loved them! They were a perfect twist on gingerbread. I lost the recipe when I moved this summer and am thrilled I found it again to make this season!
- A Baker
these are the worst gingerbread cookies i have ever tasted DO NOT EVEN WASTE YOUR TIME MAKING THEM!!!!!!!!!
- cookie baker
These were awesome! They hold their shape well so they are easy to decorate. The brown color is beautiful! I won a cookie baking contest with these.
- Lindsay in San Antonio
I baked the cookies last week and going to make more next week. They are to die for. I had added about 1/4 c. or less and more kahula to the frosting mix to make it easier to deal with and drizzled it over the cookies. The frosting will do all lot more than the recipe of cookies you bake but you MUST put it on-it's AWESOME!!
- Sarah in Florida
I started baking last Christmas because I wanted to send a carepackage to my boyfriend in Afghanistan. He said these were his FAVORITES they were so moist, even after being shipped from the States!
- Courtney in Virginia
These cookies are the best! Or at least that is how I remember them. I made them about 5 years ago for christmas for my then boyfriend (now husband, and i think the cookies had something to do with it:) and we both loved them! In the process of moving about three, no four, times since, I lost the recipe and haven't been able to successfully google it until now! I can't wait to try these again, this time minus the shortening.
- Michelle in Alexandria, VA 
- A Baker
I had to adjust the time to bake these from 8 minutes down to 6.5 minutes - and that change made them the moistest (a word?) cookies! I love the flavor of these cutouts - and made them for a cookie exchange with friends. They were a hit! I don't understand the comment from "cookie baker" at the bottom of this feedback list. He/she must not like gingerbread at all to have said such a thing, or didn't make them correctly. Hope that helps.
- Penny Harms in Thousand Oaks, CA
These are good, but not that different from Grandma's gingerbread cookies. They were tasty and easy to make. I probably won't make them again, simply because my old gingerbread recipe is just as good and my family has always loved it. These only got a so-so response.
- A Baker
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