Description
This no-spread gingerbread cookie recipe ensures perfectly shaped cookies every time—no chilling required! Ideal for intricate designs and decorating, it’s 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 170℃ fan / 325 ℉ and lined the baking pan with parchment paper.
- Mix the dry ingredients, add cinnamon, ground ginger, ground nutmeg, allspice and salt into the flour. 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. Mix them at medium-low speed until just combined. Be careful not to cream the butter and sugar.
- Add in egg, molasses and vanilla extract and mix just incorporated.
- Add in the dry ingredient mixture in two portions. Lightly mix before adding the second portion. 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. Sandwich half of the dough between them and roll out the dough to 6mm thick. Peel off the top parchment paper and cut out the cookie shape using your desired cookie cutters. Carefully remove the excess dough and transfer the cut-out cookies on the lined baking pan using either an offset spatula or by hand.
- Repeat the same process (step 6) for the remaining dough.
- Bake in the preheat the oven at 170℃ fan / 325 ℉ for 10 -14 mins. For your reference: mine took 12 mins.
- Once baked, let the cookies sit on the baking pan for around 5 to 10 minutes. Then transfer them to a wire rack to cool completely before decorating using royal icing to your creative taste!
Equipment
Cookie Decorating Turntable with Anti-Slip Silicone Mat
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Scriber Needle Cake Decorating Needle
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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