These might be Santa’s favorites! A classic holiday cookie and for good reason. With their warming spices, these no-spread gingerbread cookies seem to heat you from the inside out. You’ll be left with a sense of comfort and joy this holiday season.
This recipe is perfect if you want to use cookie cutters becasue they will not spread in the oven. Gingerbread men and snowflakes are my favorite for this recipe. Let’s get right to it so you can start baking!
What you’ll need
Baking sheet
Parchment paper
cookie cutters (optional- You can also cut shapes freehand)
1 1/2 c butter
1 1/2 c sugar
2 egg
1 1/2 c molasses
6 c flour (sifted)
3 tsp ginger
1/2 tsp allspice
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
Royal Icing for decorating (optional)
How to make No-spread Gingerbread Cookies
Mix
First, in a medium sized bowl, sift flour and spices into a bowl. Mix them up and and set them aside.
In a large bowl cream the butter and sugar together. Beat until light in color.
Next add the molasses and eggs. This is the molasses that I use, but use whatever you like! Mix everything well.
Now that all of the wet ingredients are combined, its time to ad the dry ingredients. Add them about 1 cup at a time, mixing between each addition.
I like to use my hands to finish mixing. You will know the dough is ready when it is no longer sticky.
Chill
Using your hands, form the dough into a disk or rectangle and wrap it in plastic wrap.
Refrigerate for at least 2 hours or overnight.
Roll out
Preheat your oven to 375° F.
Lightly flour your work surface. You don’t want too much flour becasue it will change the texture of your cookie.
Roll the cookie dough out to 3/8-1/2inch thickness.
Cut out whatever shapes you like and place the cookies on a parchment lined baking sheet.
Bake at 375° F for 10-12 minutes.
Cool completely on a wire rack before decorating.
Notes
If you would like to make the dough the night before you want to bake and leave it in the refrigerator over night. You may have to let the dough sit out for 10-15 minutes before rolling.
Royal icing is perfect for decorating gingerbread cookies!
I like gingerbread cookies to be thick. You can roll them closer 1/4 in thick, but you will need to adjust your cook time. Try 8 minutes.
Gingerbread Cookies
These might be Santa's favorites! A classic holiday cookie and for good reason. With their warming spices, these no-spread gingerbread cookies seem to heat you from the inside out. You'll be left with a sense of comfort and joy this holiday season.
Ingredients
- 1 1/2 c butter
- 1 1/2 c sugar
- 2 egg
- 1 1/2 c molasses
- 6 c flour (sifted)
- 3 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp salt
Instructions
1. Sift flour and spices into a bowl. Mix and set aside.
2. In a large bowl cream butter and sugar together.
3. Add molasses and eggs and mix well.
4. Add the dry ingredients to the wet ingredients about 1 cup at a time. The dough is done when it is no longer sticky.
5. Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours.
6. Preheat your oven to 375° F.
7. Lightly flour your work surface and roll the cookie dough to 3/8-1/2inch thickness.
8. Cut out whatever shapes you like and place on a parchment lined baking sheet.
9. Bake at 375° F for 10-12 minutes.
10. Cool completely before decorating.
Notes
You can make the dough the night before you want to bake and leave it in the refrigerator. You may have to let the dough sit out for 10-15 minutes before rolling.
Royal icing is perfect for decorating.
I like gingerbread cookies to be thick. You can roll them thinner, but you will need to adjust your cook time.
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