Gingerbread Cookies (No Chill Recipe)
The holiday season is here, and what better way to celebrate than with the warm, spiced aroma of freshly baked gingerbread cookies? If you’re short on time, this no-chill gingerbread cookie recipe is perfect for you. It delivers soft, flavorful cookies without the extra step of refrigerating the dough—so you can go straight from mixing to baking and enjoy delicious results in no time!
Ingredients
- ¾ cup dark brown sugar, packed
- 6 tablespoons unsalted butter, room temperature
- 1 large egg
- ½ cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
Instructions
- Preheat and Prepare
Preheat your oven to 375°F (190°C). Line 2-3 metal baking sheets with parchment paper and set aside. - Mix Wet Ingredients
In a large bowl, cream together the brown sugar and butter just until smooth. Add the egg and mix until combined. Stir in the vanilla extract and molasses until well incorporated. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and spices (cinnamon, ginger, allspice, nutmeg, cloves, and black pepper). - Form the Dough
Gradually add the dry ingredients to the wet mixture in 2-3 additions, mixing on low speed. Stop mixing as soon as the dough comes together to avoid overworking. - Roll and Cut Shapes
Transfer the dough onto a well-floured surface. Using a floured rolling pin, roll the dough out to ¼-inch thickness. Cut into shapes using cookie cutters, and re-roll scraps as needed. - Bake
Place the cookies on prepared baking sheets, leaving 2 inches of space between each. Bake for 8-9 minutes or until set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. - Decorate and Serve
Enjoy your cookies as they are or decorate with icing, sprinkles, and candies for a festive touch!
Why You’ll Love This Recipe
- No-Chill Dough – Skip the refrigeration and get straight to baking.
- Perfect for Decorating – Holds its shape beautifully, making it ideal for intricate designs.
- Make-Ahead Friendly – These cookies stay fresh for days, perfect for gifting or holiday parties.
Whether you’re baking with kids or need a quick dessert for a holiday gathering, these no-chill gingerbread cookies are sure to impress. Happy baking and happy holidays!
Gingerbread Cookies (No Chill Recipe)
A no-chill and no-spread gingerbread roll out cookie recipe that makes a soft and chewy gingerbread cookie!
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Ingredients
- ¾ cup dark brown sugar packed
- 6 tablespoons unsalted butter room temperature
- 1 large egg
- ½ cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 375F. Line 2-3 metal baking sheets with parchment paper and set aside.
- In a large bowl, cream brown sugar and butter just until smooth. Add the egg and mix until combined. Add vanilla extract and molasses and mix well.
- In a second bowl, stir together flour, salt, and spices.
- Add dry ingredients to wet in 2-3 additions while mixing on low. Stop mixing as soon as dough comes together.
- Scrape dough out onto a well-floured surface. Flour a rolling pin and roll dough out to ¼-inch thickness. Cut shapes as desired, gathering and re-rolling dough scraps as needed. Place shapes onto prepared baking sheets with 2 inches of space between each one.
- Bake 8-9 minutes or until set. Let cool 5 minutes on baking sheet, then transfer to cooling rack to finish cooling. Serve as is or decorate as desired.
Notes
MY DOUGH IS TOO SOFT! WHAT SHOULD I DO? — If your dough is too soft, try adding a little more flour 1/2 cup at a time until the dough pulls away from the sides of the mixing bowl. ALSO… If it’s very hot where you live and your butter was room temperature instead of just slightly softened – you might actually need to cool everything down in the fridge for 10 minutes before rolling out the dough.
Tried this recipe?Let us know how it was!
