Looking for a gingerbread cookie recipe that holds its shape perfectly, no matter how detailed your cutters are? Say goodbye to frustrating spread or puffed edges! These no-spread gingerbread cookies are not only quick to makeโthanks to a no-chill doughโbut theyโre also the perfect canvas for all your holiday decorating dreams.
Why you’ll love this no-spread gingerbread cookie recipe
- Time-Saving: Since the dough doesnโt require chilling, readers can whip up the cookies quickly, making it perfect for last-minute baking or busy schedules.
- Perfect Shapes: The no-spread formula ensures that the cookies maintain their intended shapes and decorations, making them ideal for detailed designs and holiday themes.
- Easier to Decorate: With a consistent texture and shape, I’m 100% sure you will find it easier to decorate the cookies with icing and other embellishments, enhancing their baking experience.
- Less Mess: The absence of chilling means fewer dishes to wash and less waiting around, making the baking process more enjoyable and less daunting.
- Delicious Flavour: Despite the practicality, the recipe can still yield flavourful cookies, allowing you to enjoy the rich spices and sweetness of traditional gingerbread without the hassle.
Ingredients in this recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please seeย the recipe card belowย for specific quantities.
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Tips for making the BEST gingerbread cookies
- Use Fresh Spices: For the best flavour, use fresh ground spices like ginger, cinnamon, and nutmeg if possible, or even better if you can grind whole spices just before baking to enhance their potency.
- Measure Ingredients Accurately: Baking is a science, so precise measurements are crucial. Use a kitchen scale for the most accurate results, especially for flour and sugar.
- Donโt Over mix the Dough: Mix the dough just until the ingredients are combined. Over mixing can lead to tough cookies, so be gentle when incorporating the flour.
- Roll to Even Thickness: When rolling out the dough, aim for an even thickness (about 1/4 inch / 6 mm) to ensure uniform baking. This helps all cookies bake evenly and maintain their shape.
- Cool Completely Before Decorating: Allow the cookies to cool completely on a wire rack before decorating. This prevents the icing from melting and ensures a neat finish.
Check out the video tutorial
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Christmas inspiration for gingerbread cookies
Christmas Tree Gingerbread Cookies
Snowflakes Gingerbread Cookies
Hearts and Stars Gingerbread Cookies
Christmas Mittens Gingerbread Cookies
No-spread Gingerbread Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 34 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: European, Western
Description
This no-spread gingerbread cookie recipe ensures perfectly shaped cookies every timeโno chilling required! Ideal for intricate designs and decorating, itโs the ultimate holiday baking staple.
Ingredients
Scale
- 113 grams unsalted butter (softened)
- 100 grams light brown sugar
- 2 tablespoons golden caster sugar
- 1 large egg
- 112 grams molasses
- 1 teaspoon vanilla extract
- 360 grams all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 170โ fan / 325 โ and lined the baking pan with parchment paper.
- Mix the dry ingredients, add cinnamon, ground ginger, ground nutmeg, allspice and salt into the flour.ย Mix thoroughly to ensure the spices are well distributed.
- Add the butter, light brown sugar and caster sugar in the mixing bowl of a stand mixer with a paddle attachment.ย Mix them at medium-low speed until just combined.ย Be careful not to cream the butter and sugar.
- Add in egg, molasses and vanilla extract and mix just incorporated.ย
- Add in the dry ingredient mixture in two portions. ย Lightly mix before adding the second portion. ย Mix until the flour disappears. If you notice there is still a small amount of flour not quite mixed, mix it in using a silicone spatula instead of using the mixing to avoid overmixing the dough.
- Prepare two sheets of parchment paper on the work surface.ย Sandwich half of the dough between them and roll out the dough to 6mm thick.ย Peel off the top parchment paper and cut out the cookie shape using your desired cookie cutters.ย Carefully remove the excess dough and transfer the cut-out cookies on the lined baking pan using either an offset spatula or by hand.ย ย
- Repeat the same process (step 6) for the remaining dough.
- Bake in the preheat the oven at 170โ fan / 325 โ for 10 -14 mins.ย For your reference: mine took 12 mins.
- Once baked, let the cookies sit on the baking pan for around 5 to 10 minutes.ย Then transfer them to a wire rack to cool completely before decorating using royal icing to your creative taste!ย
Equipment
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- Watch my video tutorial to see how I made these cookies in action.
- You can find my Go-To Royal Icing recipe here.
Nutrition
- Serving Size: 34 cookies
- Calories: 148
- Sugar: 6.3g
- Sodium: 600mg
- Fat: 4.3g
- Saturated Fat: 2.4g
- Carbohydrates: 26g
- Fiber: 5.1g
- Cholesterol: 18mg
