No Spread Gingerbread Cookies (No Chill)
These easy no spread gingerbread cookies need no chilling and hold their shape perfectly in the oven. Crisp, sturdy cutouts that are the perfect canvas for royal icing.
Servings: 35 cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg at room temperature
- 1/3 cup molasses unsulphured
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, mix the butter, brown sugar, and granulated sugar just until incorporated. Don't cream the mixture for this recipe. Add the egg, vanilla, and molasses and mix just until incorporated again. Add the flour, cinnamon, ginger, allspice, and salt and mix just until the flour disappears.1/2 cup butter, 1/2 cup brown sugar, 2 tbsp granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/3 cup molasses, 3 cups all-purpose flour, 2 tsp cinnamon, 2 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp salt
- Turn the dough out onto your work surface. Don't worry if it's crumbly, just press it together with your hands. Roll it with a rolling pin to about 1/4-inch thickness and cut out your shapes. Place them on the prepared baking sheet and bake for 9 minutes (10 minutes for extra crispy cookies).
- Let the cookies cool completely before decorating them with royal icing.
Notes
- Crumbly dough is normal: it will look dry after mixing. Press it together with your hands on parchment and flatten it with your palm before rolling so it doesn't crack.
- Weigh your flour: the flour amount is what keeps these from spreading. Use 360 g if you have a kitchen scale. Too little makes sticky dough, too much makes it hard to roll.
- Freeze the dough: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. If it's too firm to roll straight from the fridge, let it sit at room temperature until it softens, then roll, cut, and bake as directed.
- Freeze baked cookies: Freeze undecorated cookies in an airtight container for up to 2 months. Thaw, then decorate with royal icing.
Nutrition
Calories: 53Calories | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Calcium: 12mg | Iron: 1mg
