No-Spread Gingerbread Cookies
These No-Spread Gingerbread Cookies bake up with perfectly sharp edges and rich spiced flavor — ideal for cutouts and decorating. The dough is sturdy for construction yet tender and flavorful enough for eating.
Servings: 24 cookies
Calories: 150kcal
Cost: 9
Equipment
- mixing bowls
- electric mixer
- Rolling Pin
- cookie cutters
- baking sheets
- parchment paper
- piping bags
- oven
Ingredients
- 3 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2/3 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- royal icing and sprinkles, for decoration
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients to the wet mixture and mix until combined. Dough should be soft but not sticky.
- Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll chilled dough on a floured surface to 1/4-inch thickness. Cut out desired shapes with cookie cutters.
- Place cookies on parchment-lined baking sheets and bake 8–10 minutes, or until edges are firm but not dark. Cool completely before decorating.
- Decorate cooled cookies with royal icing and sprinkles as desired.
Notes
Chilling the dough thoroughly before cutting ensures clean shapes and prevents spreading. For a crisp texture, roll the dough thinner; for softer cookies, roll slightly thicker. Decorate cooled cookies with royal icing for a festive finish.