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Desserts | December 7, 2011

Cutler’s Gingerbread Cookies with Buttercream Frosting

Cutler's Gingerbread Cookies with Buttercream Frosting
 Years ago, my friend Curt Cutler, owner of Cutler’s Sandwiches and Cookies taught me how to make his famous Ginger Cookie!
Cutler’s Gingerbread Cookies with Buttercream Frosting are to die for. Cutler’s has been a household name in Bountiful for over thirty years now.
Cutler's Gingerbread Cookies with Buttercream Frosting
Curt’s mother started the business in the former 5 Points Mall in Bountiful. What she started has grown into a family business that bakes cookies and cupcakes, and makes sandwiches, soups and salads year round.
Cutler’s bakes a variety of specialty cookies too at holiday time. My favorites are the Iced Gingerbread, Mexican Wedding cookies (aka Snowball cookies), and the Gingerbread cookies with Butter cream Frosting. Gingerbread topped with butter cream are one of my all time favorite cookies.
Forget about breakfast. And lunch. Is a gingerbread cookie an acceptable meal replacement? Yes, I think it is. Especially at Christmas time!
Cutler's Gingerbread Cookies with Buttercream Frosting

Cutler’s Gingerbread Cookies

Author Cutler’s Cookies


  • 1/2 cup unsalted butter
  • 1/2 cup margarine*
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup molasses Curt prefers the Grandma’s brand
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon ginger
  • 1 1/4 teaspoon cloves
  • 1 1/4 teaspoon cinnamon
  • 4 1/2 cups cake flour more if needed, so it’s not too sticky**

Cutler's Buttercream Frosting

  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 2 tablespoons milk to thin



  1. Cream butter, margarine* and sugar. Add egg and molasses and mix until combined.

  2. Mix dry ingredients together and gradually mix or stir by hand into the molasses mixture.

  3. Chill dough for about 1-2 hours. I prefer to scoop the dough and then chill.

  4. OR When ready to bake, scoop the dough, using an ice cream or large cookie scoop.

  5. Drop onto a parchment lined baking sheet, about 6 per sheet.

  6. Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.

  7. This dough may be used to make gingerbread men.


  1. Mix softened butter, powdered sugar together until smooth.

  2. Add vanilla and salt. Mix.

  3. Add milk as needed until desired consistency.

  4. Frost cooked cookies.

Recipe Notes

-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.

-If desired, roll the dough in sugar before baking.

-**Cutler’s uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.

11 thoughts on “Cutler’s Gingerbread Cookies with Buttercream Frosting

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  1. I have never tried buttercream icing on this type of cookie…who knew? Thanks for sharing what looks like an amazing recipe!